Wusthof! Bah! Henkel! Bah! I have a no name chef's knife made in China, carbon steel blade, holds an edge better than any knife I've ever owned (I've owned Henkels and Wusthofs and a bunch of other blades). I am very difficult on knives, I don't use them for anything other than their intended purpose, but I seem to go through blades very quickly.
I've had my current knife for just about a year now and I couldn't be happier with it. It has a bamboo handle and is very well balanced, which come to think of it, is probably the main reason I like it so much. Balance really is key. i currently use this knife for all sorts of tasks: slicing meat (cooked and uncooked), slicing and dicing vegetables, chopping garlic, mincing onions and lot's of other general knife tasks that I used to use any number of blades for. > Yeah, I need some more knives. Mine are the Wusthof too, classic > series. I love the santuko. I need a steel (do NOT get the Wusthof > ceramic sharpener thingy that uses little ceramic disks, it takes > nicks out of the blade), and I want a 9" bread knife, and... -- will "If my life weren't funny, it would just be true; and that would just be unacceptable." - Carrie Fisher ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Message: http://www.houseoffusion.com/lists.cfm/link=i:5:196153 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
