DonL
Well-Known Member
I need to start off by saying that I'm not a Kitchen Knife guru. I don't know all the names of the Super Cool Jap knives are or what each is used for. I grew up out in the country so to speak and probably never saw a "real" Chef knife until I was grown and out on my own.
My question is, why don't we see more of what I call the traditional butchers knives? I process all of my big game every year and I find that I'll pick up and use a Old Hickory style 7" knife and a 5" boning knife for most of my work.
Even when I cut up vegies, I prefer a slimmer knife such a boning blade. Why are the high Chef/Cooks knives preferred by most Pro's?
Okay, that's really two questions, but I've been wondering about both for a long time. Thought some of you may be able to shed some light and school me on Kitchen Knives.
My question is, why don't we see more of what I call the traditional butchers knives? I process all of my big game every year and I find that I'll pick up and use a Old Hickory style 7" knife and a 5" boning knife for most of my work.
Even when I cut up vegies, I prefer a slimmer knife such a boning blade. Why are the high Chef/Cooks knives preferred by most Pro's?
Okay, that's really two questions, but I've been wondering about both for a long time. Thought some of you may be able to shed some light and school me on Kitchen Knives.