Quote:
Originally Posted by captndan
No advantage. Maybe the answer to why I have never seen one in a commercial kitchen or butcher shop.
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There are plenty in commercial kitchens and have been for at least 15 years. They are not the kind of thing you hand off to hourly employees. Most chefs I know have at least a couple in their knife roll.
It is a personal thing. People tend to use them for specific tasks. Just like most comp guys have a knife that only slices brisket and the sliced pork.