Re: Kitchen equipment.
Brian, would a "real" chef be caught dead in a tiny boat galley? :-)
Paul, as much as I appreciate good blades I can't see a 10" knife being worth $200 unless it was Damascus steel, hand forged, hand quenched, and made from an alloy that had damned little crude cheap iron in it.
But then again I'm an unreasonably cheap bastard, I refuse to pay $32 million for a Picasso, too.