Hi There,
Stumbled upon this website and am very impressed by all the great content. Keep up the good work!
After listening to the podcast and watching the videos regarding knife skills, I understand Jacob's philosophy of limiting your knives and would like to purchase a good chef and utility knife according to the specs provided. With that I have a few few questions which I'm hoping you can answer for me:
With regard to the utility knife, is a Japanese knife still a good choice? If I'm going to be using this knife for dealing with breaking down a chicken, or portioning meat which may contain bones, would this not make a western-style knife a better choice as a utility as the blade would not be as brittle?
With regarding sharpening any Japanese-style knife, I have always been advised to hone your knife on a steel at least once a day prior to using the knife. From what I've read on the internet, a steel is not recommended on a Japanese knife because of the brittleness of the steel. Is this really the case and if it isn't, when would you recommend honing with this kind of blade?
Kind regards,
John