This is a great thread. I am just a hobbyist cook at home, but I am glad to hear that some pros prefer Henkels at home. Nobody ever brags on Henkels, anymore. They are what I have always used and I have never had any reason to change, except everyone always going on about their fancy Japanese knives and me wondering what all the fuss is about.
Tim
So...I'm not sure if another thread exists about this, but I was wondering if there were any other professional cooks/chefs out there? The next question, being a razor forum and all, is "what is your blade of choice?". I love my Globals in my roll and my Henckels at home. What do you like?
It's been my experience that the vast majority of professional chefs are amongst the least knowledgeable to ask about knives. Many will use whatever they used in school, and the rigors of their job demand a very utilitarian device. Few know how to properly sharpen, as well. Of course there are exceptions, but they usually confirm the rule. For every Ripert or Morimoto there are thousands of Dexter wielding line cooks
Old saying- what's the difference between an amateur and a professional? A professional has everything he needs, and an amateur has everything. So ask a chef how to cook, and ask an amateur knife nut for advice about knives.
The original poster is already in the 99+ percentile of knife owners- Henckels (I have a big drawer full of them) and Global are two terrific brands that just about everyone has heard of. Sullybob touches upon the remaining 1%, which can easily become a B&B worthy obsession.
So I'm curious Ouch...are you implying that I don't know knives or that I don't know how to cook? It would seem that my pedestrian knife choices are not up to your standards, but by your own admission I have what I need. Knives are very personal to the individuals that use them, and what really blows one cook's hair back may be totally wrong for another. I suppose that being in the spirit of open mindedness I will follow your advice and stop asking my master mechanic uncle for advice on auto repair and just start using the amateurs at the parts store instead. They're probably more fanatical and professionals rarely are informed anyway, right?
I can see where you gathered that, from where I said "the original poster is already in the 99+ percentile of knife owners".So I'm curious Ouch...are you implying that I don't know knives
What exactly what did I say regarding that? Was it "ask a chef how to cook"?or that I don't know how to cook?
They're not, but-It would seem that my pedestrian knife choices are not up to your standards
What you need is up to you, not up to me. I would never suggest otherwise.by your own admission I have what I need
Of course they are. So why did you ask if you didn't want to entertain responses?Knives are very personal to the individuals that use them
By all means ask for his advice regarding auto repair. But I'd advise against saying to him "I have a pain in my chest, what do you think it is?" (I also wouldn't ask that of a podiatrist.)I suppose that being in the spirit of open mindedness I will follow your advice and stop asking my master mechanic uncle for advice on auto repair
They are expert within the confines of their profession. Which brings us back to my original point- cooks are expert professionals in the art of cooking but it has been my experience that most of them don't know very much about knives.professionals rarely are informed anyway, right?
I'll sign off now, again offering apologies for being testy, but wiser for the knowledge that I should just keep my opinions to myself and go back to lurking where I won't be concerned with being insulted.
I'll sign off now, again offering apologies for being testy, but wiser for the knowledge that I should just keep my opinions to myself and go back to lurking where I won't be concerned with being insulted.