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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As a chef, I wouldn’t bring a display knife into a professional kitchen
Anything pattern welded or selling itself as Damascus
Not that using communal knives is ideal
A $30-$50 workhorse will do great if you learn to sharpen it and you won’t have to worry about it getting beaten up (it will no matter how protective you are anyway)
But that’s just me, I’ve absolutely seen guys with those show pieces who were so damn protective of them
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