"If you ask chefs how many times they need to use pointed knives they'll tell you they don't need them at all."
Mister, I don't know who you talked to, but I can assure you that no professional chef, or cook for that matter, would say such a thing. :) More like, "Touch my knives and you die!" ;)
"If you ask chefs how many times they need to use pointed knives they'll tell you they don't need them at all."
He's obviously never filleted a fish or deboned a chicken. . . . .
"More like, "Touch my knives and you die!" ;)"
If chef's don't use pointed knives then why do the knives have them? I'm fairly confident they wouldn't be there just for the heck of it.