socalboo wrote: desol wrote:
I've been wondering if I should attend or not.
I'll take it as a compliment.
I'm just very discerning with 'how' information is spread on the internet. It's a bad habit from being a long-time member of professional electronics engineering and sound recording forums (with the likes of Terry Manning and others)....where subjective information is tolerated, but objective information is mostly encouraged. On some professional forums, subjective information isn't really allowed.
I like to think of this forum as a professional resource. That's all.
The qualities of how a knife performs is
inherently subjective, isn't it? Not picking a fight - I find your point interesting and it certainly initiates a healthy discussion. Folks on this forum are typically looking for the best fit and asking others their opinion. That, by its very nature, is asking for subjective opinion, is it not? Objectivity about knives would seem to focus on stats - dimensions, weights, materials, finish, price.
I think people who are searching for information on the internet, appreciate objective information...otherwise, how does one know what to believe? Even if they're asking subjectively.
That's why pages and pages of opinions persist, until the OP decides based on popular opinion, more or less. Hopefully the popular opinion for a filleting knife, isn't a paring knife or a steak knife.
Generally, I think the consensus is fairly accurate when it comes to use.
I don't think that knife tasks are that subjective to the Japanese. They are all purpose built, based on trial and error. If you ask a chef, he'll say no...this is for this, this is for this, this is for this, etc. Their culture takes knife use and production fairly seriously.
Much the same as, I don't think the Nakiri should be con notated as inappropriate for a commercial environment. I think that professional forums offer choice, description and information, without
as much subjective information clouding things up.
Thanks for your reply btw.