Chef China's knife skill is more to make this dish more delicious, so that it is full of color, flavor and taste. Chefs in China can shred tofu and carve many things out of carrots. Therefore, I think that chefs in China are more skillful in fencing, while foreign Michelin chefs may pay more attention to placement. Although their swordsmanship is fierce, they are still much worse than chef China.
Michelin chefs' knives are not bad, but their knives are different from those used by chefs in China. Chef China's knife work is more about the essence of food, so that this food can be better integrated into the taste and can be done better. Michelin chef's knife may be more on the table. Whether it's vegetables or meat, Michelin chefs need to have a rest with a knife in order to make these dishes look better. Knife skill is the foundation of a chef, but personally, chef China pays more attention to knife skill, so chef China's knife skill will be more powerful.
Every chef should start as an apprentice, and every apprentice needs to gradually improve his basic skills from some places such as cutting vegetables, so that he can do better slowly. Therefore, knife work is very important in the eyes of China chefs. In the eyes of Michelin chefs, it may be more about seasoning or the collocation of various foods, while in China, knife work is very important. We can see the attitude of chefs in China and traveling chefs towards knife workers. It's not that Michelin chefs don't pay attention to knife skills, but that China chefs pay great attention to knife skills. Therefore, chefs in China will have an advantage in knife work.