Weird results.
In all my years (20+) in commercial kitchens I can count the number of carbon knives seen on one hand, besides my few. Granted I haven't worked in any *starred* kitchens but by the same token I graduated from dives and mom&pops many years ago.
95% of my coworkers use either house knives (Sysco-type or BB&B stuff) that are never sharpened, or the knives supplied by a sharpening company (like Cozzini et al).
Of the majority who voted as 'heavy carbon' owners I wonder how many are collectors or non-professionals?
In all my years (20+) in commercial kitchens I can count the number of carbon knives seen on one hand, besides my few. Granted I haven't worked in any *starred* kitchens but by the same token I graduated from dives and mom&pops many years ago.
95% of my coworkers use either house knives (Sysco-type or BB&B stuff) that are never sharpened, or the knives supplied by a sharpening company (like Cozzini et al).
Of the majority who voted as 'heavy carbon' owners I wonder how many are collectors or non-professionals?