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abngourmet: great post, +rep!
I think that the common cook is mystified by knives because of all the shams and promises of infomercials that make knives seem like some gimmick. You know the, "But wait... There's MORE! We'll also throw in this..." Haha
But, if you have ever worked with a bad knife and a great knife you know how important it is. Try slicing tomatoes with each, that should give you an idea. And, does anyone here want to chime in with the importance of sharpening your knives and how to go about doing it for best results?
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