<sf> wrote in message ...
> 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.....
>

Never had that problem.

Paul