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I have a Japanese Gyuto that I paid too much for that never sees the light of day. It’s so sharp. But I’m a “basher” in the kitchen. I’m not all delicate with my cuts. While the gyoto can make the most beautiful dices, I’m just not that kinda guy.
I’m making a ratatouille right now and nothing was cut smaller than a 1” piece. Garlic, smash, peel drop on pot. It took me no time. I used my Wustof 10-inch classic that I’ve owned for maybe 30 years. Even the logo has been washed off. It’s so easy to hone to a razor.
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poof! gone
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