that's called ginsu On 2/7/06, William Bowen <[EMAIL PROTECTED]> wrote: > 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 > >
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