Well good for you, i guess you cooking anecdotally in fine dining invalidates my experience entirely. All of a sudden the bread parts itself on my chef knife like the red sea for moses.
Perhaps you just need to learn to use the knife properly. Knives also need a steel which should be used regularly. Blunting a knife on a crust shouldn’t be a thing if you keep your blade sharp. That’s the point.
I was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.
Well good for you, i guess you cooking anecdotally in fine dining invalidates my experience entirely. All of a sudden the bread parts itself on my chef knife like the red sea for moses.
Perhaps you just need to learn to use the knife properly. Knives also need a steel which should be used regularly. Blunting a knife on a crust shouldn’t be a thing if you keep your blade sharp. That’s the point.