Recommended knife for chopping chocolate?
I received a Shun Santoku 6.5" in the mail today - what a piece of art, I'm stunned! Haven't had a chance to use it yet (kitchen's being worked on again ... sigh), but hope to do so soon!
Question for you folks - I oftentimes cook/bake with chocolate, requiring chopping up thick bars of chocolate into smaller pieces. I'm wondering, though - will using the Shun on thick/hard chocolate bars dull it all the faster?
If so, I'm wondering if it'd be worthwhile to get a different (& cheaper) knife for this purpose? What type of knife is best, then, for chopping chocolate? A decent 7" chef's knife, perhaps?