A butcher can sharpen knives very well, but that doesn't mean they'll know how to cook. Same goes for a line cook, while a chef knows how to run a kitchen... sorry for being pedantic, but being good at grinding out Leetcode questions doesn't mean you'll be a good programmer. It'll mean you'll be good at answering Leetcode puzzles.

Not a professional chef but I'm a good cook. I try to bring my own knives when I travel to visit friends just in case someone asks me to cook, because most home kitchens have shit knives that are only good for spreading butter.

This is a dicey proposition when flying: Carry-on is not an option so I have to bring my B-grade knives that I won't miss if the airline loses them.

I got frustrated with terrible knives in a variety of Airbnbs but instead of bringing my own, I bought a portable sharpener. It generally makes even a pretty bad knife into something not so terrible to use for a couple days. And airport security doesn't care, even in carry-on.

Growing up, all my family used were small, cheap paring knives. As an adult I treated myself to a high quality set, and I try to keep them in good shape. It's taken a few years to fix my visiting in-laws' bad habits like running them through the dishwasher or cutting stuff on ceramic plates. At first they thought I was odd for calling them out on such things, but they're starting to come around and realize the quality of life improvement of being able to actually slice things. I'll bring my sharpening stone and oil when visiting them, and put an edge back on whatever random kitchen knives they have. I sharpened my sister-in-law's set and she almost chopped her fingers off cutting through a tomato because she was used to putting muscle into it. A month later she bought a whole new set of knives that have sharpeners built into the block. My mother-in-law now even brings her knives when she visits us just so I can sharpen them sooner!

Right on! I'm at an extended stay hotel right now for skiing/work, and good knives are one of the things I brought to stock the kitchen.

Rando, but question of genuine interest:

What keeps you from having a couple sets of A grade knives? Is it cost, or some other thing?

I'm asking because I have a few tools I LOVE. One is a set of dial calipers and I've had them since the 80's. I can get new ones, and have, but that tool I know well. My measurements are most repetable with it.

I bought my A-grade knives from a knifesmith in Kyoto. They're expensive and very difficult to replace. Nobody gets to touch those except me.

My B-grade knives are Shuns, which are still much better than 90% of the knives in a typical American kitchen but a bit more tolerant of abuse and available everywhere.

Oh, got it. Very special knives!

Thanks, that makes great sense.

I think a more apt comparison would be to tell a classically trained English speaking chef to write out obscure recipes in French

The HN Law of Analogical Accuracy: for each attempt at an analogy, an attempt at a more accurate yet more abstract analogy exists in a reply.

If it continues long enough, so we eventually reach a point where the original situation is used as the analogy?

Hilarious. "... Okay, but this is more like if instead of on a cruise ship in Borneo, the monkey is a guy at an engineering interview who only has JavaScript on his resume, and the recruiter is making him implement linked lists in C."

It actually happened already, right down below:

> It'd be a bit like 'someone else has set up a software development environment for you, now write some code' I suppose.

It just goes round in circles for eternity; the never-ending search for the Aptest of Comparisons.

Im not a professional cook, but i do cook most all my meals.

I make my own knives.

name checks out.