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New Knife
On 05 Feb 2004 22:35:01 GMT, (Snowfeet1) wrote:
>I'm not trying to impress anyone - simplying trying to buy a good knife.
>Rachael Ray appears to have a good one and I wanted to know which type was
>preferred by somo of you. I have to order mine by mail order. When one
>assumes . .
What I believe Penmart was trying to say, in his own unique style, was
that the choice of a chef's knife style, including the handle size and
shape, is a matter of personal preference. The way you asked the
question implied a lack of experience.
From your current post I have to assume you live someplace remote. The
best I can recommend is that you purchase both and try them as you would
in a store with the clerk standing by. You know hold them, pretend to
cut something on a wooden or poly cutting board, get the feel of them,
that sort of thing. Nothing that would require washing or might affect
the edge. Then ship back the one with the handle you don't like for a
refund.
The 'hollow edge' is also known as a granton edge. It is found on some
slicers and supposedly makes thin slicing easier by creating air gaps
that prevent excessive friction. I have one and almost never use it. I
much prefer a well sharpened, long bladed slicer. So, again, this is
definitely a matter of personal preference.
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