Ok, so the title of this post is misleading. I’m not going to answer the question of “which knife is better,” because there really isn’t an answer. Even still, I’m asked this question quite often, so I felt like I should address it here.
I’ll start off by saying, neither one is better than the other. Most professional chefs have both, and use them at different times. And when it comes down to it, they’re both knives that cut stuff. So it’s not so much what does one do that the other doesn’t, but how is each designed to cut, and which would be most comfortable for you? Video time (pardon the dots on the video – time for a new camera methinks).
That’s really all there is to it. At least in terms of what’s important. Sure, we could go into the history of each knife design and blah blah blah, and while interesting to some of us, it really doesn’t help you in your kitchen. But you know what will? Your choice of one of these beautiful knives.
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