Given the background description of some cooking related query, summarize the question into a title

When I have made white wine sauce at home, I have been unable to replicate the classic 'round' taste, with the 'long' aftertaste. The taste I'm looking for is typical for restaurants serving it with white fish, like cod.I have a theory that this particular quality has something to do with the preparation of butter, e.g. caramelization.How do I make restaurant-quality white wine sauce?
How do I make restaurant-quality white wine sauce?

When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonably cheap tools.The price is different. The look is different. The principle is the same. I guess the gas is the same.Why pay more? Is there a health issue? Is the kitchen blowtorch more precise?
Blowtorch - hardware store vs kitchen store. Is there a difference?

I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question)Now my question is - why face the trouble? Why would I prefer a carbon steel kitchen knife over a stainless steel one?
Why would I prefer carbon steel (rust prone) kitchen knife?