Hey Bouland great thread . I guess Ill add my 2 Pesos and state that I feel knife skills are one of the most important things you can master as a true working chef . Unfortunatley I was unable to go yo culinary school but I apprenticed myself to some very good european chefs at the start of my career and I was given proper direction from the get go . This ability to use a knife with speed and skill has helped my carreer tremondously.
I know how frustrating it is to see a T.V. chef who does not know even the proper knife for the job , or an attempt at using a steel
properly(OK Im going to say it , I saw Martha Stewart try to use a steel and it was scary).
As far as knife brands go I realy like Forschners . Most chefs in my area use them and for heavy knife work I just love the balance .
the easily maintaned sharp edge and the feel of it in my hand .
I think I am getting a little emotional now but my knives are my babies and I take care of them and they take care of me.
Happy Holidays..
