scyld wrote:

> Pardon me if this is OT to this NG. I am also asking this in
> rec.food equipment and rec.knives looking for answers.
> Figured y'all'd know about knives:
>
> After much research and agonizing after I lost my chef knife, I bought a
> Messermeister Meridian Elite 10".
>
> I got the knife in the mail the other day and have not used it yet as
> I am terribly disappointed at its light weight. Undoubtedly it is a
> fine knife but it just feels like a lightweight stamped POS. Yes I know
> it is forged not stamped -- I bought it for that reason and because it
> was so highly rated by so many people. But my old knife was a real
> heavyweight & I loved it!
>
> So I am still looking for a knife. If there were a place around here where
> I could go look at knives, I would have already done so, but there is not,
> so I have been doing all my research on the net.
>
> QUESTION: Can anyone tell me the weight of the following knives that
> are comparable to mine (i.e. 10", forged, riveted handles, high carbon
> stainless)?:
> - F. Dick
> - Wusthof
> - Henckels (I know, sintered, not forged grom a single blank)
> - Any others I should know about?
>
> TIA,
> shield
>

I have an R. H. Forschner 10" chef knife, model 430-10. It has rosewood
handles with 3 rivets. It is an extrordinary *stamped* knife. I just
weighed it, and it's 206 grams, or about 7 1/4 ounces.

I don't know if that's heavy enough for you, but there you go.

Best regards,
Bob