On Mon, 19 Nov 2007 08:48:46 GMT, "Paul M. Cook"
> wrote:

>
><sf> wrote in message ...
>> On Sun, 18 Nov 2007 19:18:46 -0500, Sharon V
>> > wrote:
>>
>> >Peter wrote:
>> >> Thinking of picking up the Henckels Santoku "international line" knife.
>It
>> >> is their value brand, and a 7" knife, and a good price.
>> >>
>> >> I've used one and I really like the feel of it as a daily use knife,
>but can
>> >> anyone comment on durability? If I take proper care of it, can I
>expect it
>> >> to last?
>> >>
>> >I keep hearing about Santoku knives. What is so different about them
>> >and what do you use them for?
>>
>> Instead of having a curve like the French blade,santoku is straight.
>> Hubby likes the Santoku, but my initial reaction to it has diminished
>> and I've gone back to my french blade. I prefer the rocking motion of
>> french. Biggest complaint: I haven't successfully resharpened the
>> santoku back to my liking yet.
>
>
>For 3 bucks have it done right by a pro. You won't believe the quality of
>the edge they can put on it.
>
The pros, even the ones that are touted to be "the best", tend to
scratch up your knife and you can really see how much blade they grind
off. I can only imagine how a boning knife came to be.....

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