AlleyGator <x-no-archive: yes> wrote:
(AlleyGator) wrote:
>
>OK, I found out why I like the santuko style better than any of our
>classic "chef's" knives. It's slightly convex in the middle, which
>lets you chop garlic and herbs like a sinkin' machine. I was "rockin
>the blade" like fury on some garlic last nite - my wife passed through
>the kitchen and said "Oh- I thought Jacques Pepin was here".

But chef's knives are convex-edged.

Unless you grind them straight...

--Blair
"It could happen."