Posted by David E. Miller on September 22, 1998 at 16:01:29:
In Reply to: cutlery posted by john j on September 20, 1998 at 18:32:32:
: which are the best knives: henckles, wusthof or cutco? and why? Thanks.
What will you be using them for ??? I haven't found a manufacturer that can be all things to all people.
I have three chefs knives: a Henkles 10 " 4 star that I use primarily for heavy cutting (e.g. cutting chickens into small segments), or tons of parsley at one time. It's high stainless content means it's harder to sharpen, but stays sharp a long time A Forshner 8" that is high carbon ( easy to sharpen, but must steel often) that I use for cutting onions, garlic etc. , I like this because the blade is thin and allows for precision slicing.
Lastly, I have an F. Dick 9" chef's knife that combines the
best of the above, with good balance - this is my everyday
chef's knife.
Looking through my collection, I have always bought based
on function rather than brand name.
Knives vary as much as peoples hands, try to use a friend's
knife before speanding big bucks on something you may not
like later on !
David.