Reflections of a chef and restaurant owner. (AKA Therapy)
I have two rather in expensive japanese style knifes that are single edge ground, and it feels like the pull to the side when I cut oppossed to cutting straight down. It that me or the knife acting up. It's a shame because they are rather sharp knifes.
I've heard that plenty times before. I think it's a matter of getting used to the knife. It took me two onions and I was in. I haven't looked back since.Do you know what kind of knives those are?
Yours that is.
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