Knife Thread

File: chef's knife.jpg (19KB, 600x252px) Image search: [Google]

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>>7391933
It's just a pizza cutter, but I'll play along: let's compare it to pic related, the chef's knife.

>more precise than a normal knife
A chef's knife, properly sharpened, is the most precise tool out there. The Bolo looks like a pain in the ass to sharpen, so a month or two into use, I can see everything but the limpest herbs slipping and quelching out from under it unless you use lots of pressure, which brings us to
>takes the strain off the hand
Using a rocking motion with a chef's knife doesn't strain the hand. Maybe if you're using a bread knife to cut pizza, yeah, it'd be a little easier - but like I said, if it goes dull, you'll be forcing more pressure on the blade, and by consequence, your wrists

Now let's look at what a chef's knife can do that a bolo can't:
>use as a utensil to bring diced foods to the pot or pan (extremely useful when you have little bits of garlic or vegetable)
>make horizontal cuts
>cut anything thicker than a carrot

A heavy, sharp blade with a concave edge extending downwards from the hand is the best tool for the kitchen. The Chinese know it, and they use a cleaver. The Europeans know it, and they use a chef's knife.

Bolo is poo.

>>7392013

>The Bolo looks like a pain in the ass to sharpen

They should have put a stone in the handle which you could press on the knife. Just roll across the cutting board to sharpen.

File: ff.jpg (461KB, 1280x1426px) Image search: [Google]

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that's a just a pizza cutter.

>>7392077
I know what you're getting at, but that's wear down on the blade way too quickly.

Also checked

>>7391933
How would you even chop an onion with that thing?