Michael in FtW said:
Talking about knives in this much detail is starting to make me feel sort of criminal.
It's like when I talk about fire for lengths of time.
The Ulu for me seems to do a number on vegetables of the round variety especially. Of course, I only use it if uniformity isn't an issue; say, stir fries, vegetable curries, mixes, etc. It's a wicked sharp knife, clean cut. I can sharpen the **** out of my utility and it still won't cut as well as this thing seems to. That's probably because of its original purposes as a skinner, boner, and cuber of big ol' mammals and fish. I guess it's just, for me, a fast way to get something into ickle wee pieces.
Though, I have poor knife skills, since I was never taught to use one, I just learnt myself to cut, as my father before me did. So there's a sort of "style" we have, which is dissimilar to the curled-knuckles style of the accomplished cook. I have trouble with that. Maybe it hasn't been explained to me well.
As for getting anything sharpened in my backroom; I wish. I'd have to bring in my own sharpener, and somehow find enough time to sharpen the knife. It's a cheap little rinky-dink pizza place in a larger chain, and my job doesn't revolve around cutting so much as other prep, so I get neglected. Though I do get all the cool stainless-steel counters!
Why am I so long-winded?