I totally understand
ebidis
- I only have one good knife - an English bespoke Savernake 8" caidao in RWL-34 - full tang no rivets with an Asian ebony handle - 2mm thick - 317 grams totally flat profile - It can go through 2"-3" beef bones and coconuts no problem; at HRC - 60, it`s tough. I`ve been offered well over £6K for it.
I give my cars and computers no mercy either - I take them to their limits - and keep them there.
I used to flog really serious Hi-Fi`s in Hong Kong, Macau, Manchester and London and the cheapest stereo I can stand is north of £20K so, like you I have standards.
As an international rep for Sugden I did Hi-Fi exhibitions in 62 countries - had 4 passports.
As a teenager I learned to cater for 300 at a wedding reception using just a dollar Tramonita bendy 5" knife and a potato peeler - nothing else so I`m not a bad workman blaming his tools haha ! - I don`t need an expensive knife to cook.
I cook for 500+ homeless at weekends and all I have is a £10 carbon caidao to prepare 100+ kg of produce - nothing else needed.