What "features" do you look for in a kitchen knife?

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Joined Nov 29, 2012
@Iceman sorry for the confusion. I didn't mean to imply that everyone's mistreating their knives. I was thinking more along the lines of daily-use-type abuse rather than the extreme case you experienced. (although I was surprised by that story!) Of the chefs I've talked with, most of them keep their nice tools at home and bring their less expensive ones into the restaurant. The reasons vary, but, generally speaking, the majority of them boil down to various levels of abuse that they'd rather not inflict on their nicer knives.
 
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