I hope my post didn’t sound like I was putting down expensive knives in professional kitchens. The workload and demand in that environment is completely different from my world.
Like comparing a really nice stock car to a formula 1. Paying for the F1 makes perfect sense if you’re racing it.
I was trying to burn yuppies that think a $500 knife will make their soggy homemade California roll into a magically classy item.