Posted By: Clay TrippyHistory; pro cook in fine dining for 25+ yrs (ran some of them, I suppose you could say exec chef but I hated it. I like cooking not supervising.) My weapon of choice for most of that time was a 10" Dexter Russell sofgrip. Good shape, easy to sharpen, grippy handle, and when ( not if) one of your co=workers throws it on the floor and breaks the tip off you're only out 30 or so bucks. Now I'm retired and nobody else uses my knives so I can baby them as much as I want. And this knife takes some babying (?) If you don't have at least some skill with stones don't buy this knife. I don't recommend it for working cooks/chefs, it is quite reactive to begin with although that is getting better as it develops patina.
I love white
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