I’ve heard that a chef’s knives are like personal tools. Like a painter’s brushes or a professional Mechanic’s wrenches. Is that true? Is there like a next level of knife that us mere mortals are not allowed to access? And how protective are the chef’s over their knives?
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You, as a mere mortal, can get some chef quality knives for not hideous amounts of money.
I have a nice set of Furi knives.
If you look after them they will last pretty much indefinitely, so it is a worthwhile investment.
The biggest things about chefs having their own knives is
* Honing and sharpening
You and I can be taught exactly the same way on how to use a steel, but we will be slightly different with our angles, pressure, etc.
A chef will hone their knives multiple times in a shift. The slight differences in people’s technique make a huge difference to the edge.
Never, **EVER** sharpen a chef or cook’s knives.
#ever
* Personal choice
My Furi knives weren’t the most expensive, but they felt the best in my hand. Everyone has different methods of chopping, so what’s right for one person won’t be right for another
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