I knew I was going to nod my head in approval before I even landed on Itamar’s website:
Imagine you’re training to become a chef. You will need to learn how to use a knife correctly, to chop and dice safely and quickly.
And yes, you need a sharp knife. But when you’re starting out, it doesn’t matter which knife you use: just pick something sharp and good enough, and move on. After all, the knife is just a tool.
The people eating the food you cook don’t care about which knife you used: they care how the food tastes and looks.
After six months in the kitchen, you’ll start understanding how you personally use a knife, what cuisines you want to pursue, what techniques you want to vary. And then you’ll have the knowledge to pick a specific knife or knives exactly suited to your needs.
But remember: the people eating your food still won’t care which knife you used.
I’ll just leave this right here.