So Saute as a professional Chef would you reccommend it if your knife is way past due for a good sharpening? The only think I've ever done with mine is hit it with the long rod type deal.
Also I know lots of home chefs use high dollar knives and to each there own, however my good friend who was a cook offshore and in some of NOLA finest restaurants recommends regular old Dexter Russel knives. I bought on and it held and edge pretty good but it is getting dull. I also have a Henkles Santoku style that I picked up for 75% off and all though it is dull, it still cuts.
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