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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Yeah any chef worth their salt will have their own knife roll. They will be used to the weight/balance of the knife. And they know when they last sharpened it.
There’s nothing particularly special about a chef’s knife though, anyone can buy them. More expensive ones aren’t necessarily better, but they will usually be more durable.
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