- Joined Jun 12, 2014
Hey all, I'm a working line cook who is debating purchasing my own set of knives. I've used western knives me entire culinary career and im curious about Japanese knives. Any thoughts about which type is better/you prefer?
True, but they are also much more prone to damage when somebody uses them incorrectly. Even if the owner does, a co worker in a professional kitchen might just grab it for a second and mess it up. They also require someone who knows what he is doing when it comes to sharpening. Plus, you can't use a steel on them, you need a set of stones.
and the thing for japanese above german is that usually the japanese are better balanced.
plus they are sharpened in much different ways…..remain sharper longer. much thinner blade, suitable for finer jobs.