Noodles wrote:
>
> Good advice. My favorite knife is the Martin Yan (Yan Can Cook)
> chef's cleaver. I use that for about everything but steak knifes for
> cutting small stuff and, of course, steak.

I use the orginial Martin Yan cleaver (made by Dexter) for about 30 years.
In the last three years I've gotten in to Japanese knives and now have a few
custom made Chinese Chef's Knives (cleavers with Japanese steel) as well as
a bunch of knives most of which are considered very high end steels and
such. One of the best books on the subject is "An Edge in the Kitchen" by
Chad Ward who reseached it for about 3 years. I have both carbon and
stainless steels in my block and racks.

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Joe Cilinceon