Quote:
Originally Posted by 304065
Sabatier K carbon 8". There are at least four manufacturers of Sabatier, I recommend the K.
A stainless knife is too hard to sharpen daily. The pros use Carbon, they let it oxidize.
Truthfully, commercial knives are leased, and they get dumped in a big container and shipped out, then different knives come back sharp. They aren't glamorous, they are tools-- think Lamsonsharp with the NSF poly handles, like this:
Not a very appealing gift which is why I say get the French knife. |
Looks like a carving knife. To me a chefs blade has more depth for slice and chopping with knuckle room.
Not a pro here but we do lots daily in the kitchen. No doubt the pro's need the change outs on a regular basis. Both stainless and or carbon have their place and there's a wide range of hardness or alloys too.
Thanks for the link on sharpening. Good read. Angles are really crucial for slicing fine, softer foods. I'm guilty of overthinking what knife is used depending for the job. As an example, nothing is more satisfying than taking fresh baked bread and razor a piece off without any crush. For that, a Japanese made bread knife rules.