>Yeah, what's his brand and line?  I'm a Henckels Professional "S" man
>myself.  When I was a kid I cut my teeth on my parents' Sabatier high
>carbons, but they were too lightweight in the blade and the handles were
way
>too small for me even as a kid.  I kept them razor sharp for the parentals.
>They take a hell of an edge, though (even if they lose it just as quickly).
>German Henckels blades are heavier than the French Sabatiers, but the
handle
>style is like a larger version of the Sabatier, so it fits me better.
>
>I only mention this because your son might benefit from a personal knife
>fitting.  I damn-near drop knives that don't suit me just perfectly, so his
>coordination problem might be attributed to cutlery that doesn't suit him
>well.  His height and natural degree of force may also be a factor.  A
>professionally-guided change of footwear and cutlery might make all the
>difference in the world.
>
>Ben, I hope everything works out for you, your son, and the rest of your
>family.  Let us know how you guys are getting along.  The very best of luck
>to you all.
>
>Respectfully,
>
>Adam Phillip Churvis

I like Henckels International Classics.  The handles are a good fit for my
smaller hands, but they still have a good bit of weight to them.  My Chef's
Knife has a lot of heft to it and is well balanced.  The handle on my Paring
Knife is a bit heavier than the blade, but I prefer that.  I find it easier
to use that way.

For anyone who doesn't have at least 1 quality knife in their kitchen, you
should get one.  They are much easier to work with.  The first thing I ever
cut with my Chef's Knife was a ham.  With cheaper knives, I always had to
"saw" back and forth to slice it.  Not this one.  I didn't have to move the
knife back and forth at all .. just some downward pressure and it sliced the
ham easily.  At the time, I was like "whoa".  :)

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