Quote:
Originally posted by SpoilSport
Wow, after reading all these posts, don't I feel like a booger for suggesting picking up the basics at an oriental market. Making sushi and sashimi with shitty knives means you end up with REALLY ugly presentation, or if you're really anal, expensive cat food. I've been happy with the pieces that I've found, rather inexpensively, at the aforementioned asian markets.
Thanks for all of the information!
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Don't feel bad, I bought my cleaver for 6$ in Chinatown, it weighs a ton, it's ugly as hell, but I've taken good care of it and I can split a chicken with it like you wouldn't believe.
Like pchef33 said, it's not so much the knife as it is the cutting technique.