I’ve had my Henckel 5 star since ’91. I can’t imagine a better knife.
I’ve used my cai dao in every position I worked in restaurants. They’re cheap and can do everything. Beyond that I have a good, cheap santoku and, amazingly enough, a steak knife I’ve used as a paring and all purpose knife for decades. It’s helped me take apart many a piece of meat.
A friend of mine is a knifemaker (knifesmith?) and when my daughter started her food service career I thought about having him make a custom knife for her. Then I asked him about prices…[:0]
If You Want a Good Knife, Ask a Line Cook
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