J
justin thomas
Guest
I'm looking for a new knife, and I was wondering what everyone recommends for heavy prep work. Preferably something stainless that doesn't need too much honing. I've noticed that alot of the recommended chef knives come with the caveat: "great as long as you don't need to split poultry or portion ribs." We'll, what do I get when I want to do that in addition to brutalizing piles of vegetables, citrus and herbs? I'm also partial to the French blade shape and around 10" in length. Price isn't really an issue, but I'd like to see options at different price points.
Is there such a wonder blade, or will I have to suck it up and keep two on hand?
Thanks!
Justin
Is there such a wonder blade, or will I have to suck it up and keep two on hand?
Thanks!
Justin