On Mon, 9 Mar 2009 16:17:36 -0000, "Dasco" >
shouted from the highest rooftop:

>Can anyone recommend a good brand name of cooking knives. They will be used
>for general household, bbq-ing etc. I'm looking for something that won't
>blunt after 10 mins use!

I'm pretty particular about my knives and I keep them very sharp. All
but a couple of our kitchen knives are Sabatier (French), including
our paring knives. Some are stainless, others plain steel - plus one
large Alfred Zanger chef's knife (made in Portugal) and a huge,
expendable, medium quality Japanese made s/s chef's knife that we use
for hacking bones and frozen foods. Most were purchased, some were
inherited. Most are over 25 years old, some 50 years or more.

The only knife that's unbranded is my venerable, trusty, 35-year old
fish filleting knife with a plain steel blade that holds an edge for
months and a well worn wooden handle. I also have a razor sharp
Swedish made Frosts/Mora fishing knife made with Sandvik stainless
steel, but that's comparatively new and has an easy-grip, non-slip
handle made of something like acrylic. It's what I use when slicing up
super-fresh sashimi in the boat or back in the kitchen.

As others have pointed out, you never, ever put them in a dishwasher.
If, for no other reason, the handles will crack in the heat.


--

una cerveza mas por favor ...

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