So I have been doing Front of the House work for years and now I want to learn more about the back of the house. I have taken one culinary class and I am looking to take more in my free time. Anyway on to my question(s)....
I have a set of Mercers (Millennia series, stamped)
- 9" Chef Knife
- 7" Usuba
- 7" Santoku
- 6" Curved Boning Knife
- 8" Offset Utility Knife(wavy edge)
- 2.5" Peeling Knife(tourneau)
- 3" Paring Knife
- 10" Steel
I like these knives but there is part of me that would like to move on the something forged. So I went to Williams Sonoma and tried out some knives. I looked at Global, Shun, Wusthof, and J.A. Henckels.
I ended up liking these two the best:
First off I would love your opinions on these knives
Second while I liked the Wusthof the sales person told me that the blade was sharpened to a 15 degree angle making it sharper. While using it I found that it was hard to move the knife "down" the product so to speak, as in julienning. Would this be because of the sharper blade or my technique? Or a combination? If it is my technique would it make sense to go with the sharper knife and refine my technique?
Lastly..... am I crazy? Should I just stick with the knives I have before moving on? Or is there something to be said for getting really good knives this early in the game?
Okay sorry for the blur of information and questions... I welcome any and ALL comments and suggestions as I am eager to learn.