Theunincrediblehaq
Member
I was cutting up a few medium-sized pumpkins with my Mazaki gyuto the other day and it got me thinking:
I know that most people here like to baby their knives but as a chef, I put my knives through hell and back. Sometimes when things get pretty balls to the wall you tend to do anything to get your prep done ASAP. We're talking hard squash, chicken bones, lamb racks and lobster shells. Thankfully, 210 Takamura migaki escaped with the occasional micro chips and my Mazaki 210 Kasumi has escaped unscathed ( so far). What are the craziest things you guys have put your knives through and did your knives escape unscathed or as a lesser knife?
I know that most people here like to baby their knives but as a chef, I put my knives through hell and back. Sometimes when things get pretty balls to the wall you tend to do anything to get your prep done ASAP. We're talking hard squash, chicken bones, lamb racks and lobster shells. Thankfully, 210 Takamura migaki escaped with the occasional micro chips and my Mazaki 210 Kasumi has escaped unscathed ( so far). What are the craziest things you guys have put your knives through and did your knives escape unscathed or as a lesser knife?