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On 02/05/2004 3:51 PM, in article
, "Robert Klute"
> opined:

> 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.

Avoid sets, you end up with stuff you won't use.

Can't go wrong with Henkels pro series.
--
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"When a broad table is to be made, and the edges of planks do not fit, the
artist takes a little from both, and makes a good joint. In like manner
here, both sides must part with some of their demands," Benjamin Franklin
(1706-1790)
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