Welcome to Cheftalk J.c./hbc. You would think with that moniker you'd have a lighter attitude about yourself, certainly at least that you would take no offence where none was of any necessity intended. Especially in a necro-post that just refuses to die and continues receiving life-support almost solely for its entertainment value at this time. Much around here is said in not all seriousness, and rather dryly at times. I am very sorry you seem to have taken things otherwise.
But I have to say that for all your talk of pro vs home cook, your dancing around my comments is not exactly professional of you. You might have very professionally responded with something like, "Well yes of course there is some work that demands more than a Ginsu, didn't mean to imply otherwise, you sweet silly amateur."
I once had a Ph.D. psychologist tell me in an internet forum that I was ignorant and wallowing in fantasy psychology to think that subconscious complexes affect memory (I am not a degreed psychologist, but I do have some esoteric knowledge of the subject never the less). He then told me to read his reference book on the matter of memory. I told him I found his own comments fantastical but I would take a look and report back, having much more than a sneaking suspicion this was going to be good for a real laugh. There just so happened to be a copy at my library, and right there on the dust jacket it said quite clearly that subconscious complexes are one of a number of elements that affect the accuracy of memory. This [blithering idiot] hiding behind a Ph.D. didn't even know what a subconscious complex is! And this level of idiocy is actually not so uncommon in the immature science of psychology. Yet mercifully, I guess, that subconscious of his blinded him from his own ignorance. Too bad it could not save him from me, as I only had pity for the unfortunates that cruel fate had led them to be this individual's clients.
I have great respect for the professionals here, and am very grateful for the information they so generously impart. But in a discussion please do not simply pull the pro-card out as if it in itself is justification for your position.
And BTW, I personally don't think so highly of Shun, and there knives around a $100, certainly less than $150, that can perform most all fine-cutting operations pretty well, especially as compared to a Shun.
Winding down, funny dream I had last night, as a result of this I guess, ChefBubba berated both of us for not making sufficient use of appropriate technical terminology like chiffonade, julien, katsuramuki, etc etc.
And speaking of memory,Iceman, you have said those things before, the Shadow knows!
Edited by Rick Alan - 12/3/15 at 4:45am