"Barry" > wrote in message
...
>
> "PVC" > wrote in message
> oups.com...
>> On Feb 21, 12:09 am, "Barry" > wrote:
>>
>> *snip for brevity
>>
>>>
>>> If you have read this far, thank you.
>>> hope to see some answers
>>> BT
>>
>> You really need to learn to proofread. A refresher lesson on
>> punctuation and the proper use of capital letters is sorely needed, as
>> well.
>>
> This is a first for me, never posted to my own thread before.
> A genuine thanks to you for the welcome "Cybercat".
>
> And thanks to Gregory and PVC.
> Gregory...
> I never realised, I was too emotionally self -indulgent.
> I'm sorry I decided to open myself a little, I shouldn't have done that.
> I need to sort my own problems out on my own.
>
> PVC...
> I will go to English lessons ASAP, I cannot believe I punctuated my
> message incorrectly and also the mis-use of capitals, I am distraught. In
> the future when I type I will check my use/abuse of my language.
>
> OK, that's done,
(snippage occurrs)

Primarily this is a cooking group but lots of folks (me included) have
opened up their private lives and tribulations for many reasons.
Your initial post was refreshing.
It was a very open introduction.
It was on topic.
It described your journy into the world of cooking for the sheer joy of it
It pointed out that this 'journey' can and frequently does, have therapudic
value.
It contained relevant questions.
The flames came from predictable sources and as your experience continues
here you will come to recognize the useless, empty lives these people live.
I await Sheldon's input.

I do not have an answer to the 'frozen veggies' question and can only
provide a general answer to the knife question.
Knives are a VERY personal item of choice.
As you mentioned - weight/balance are very important and only the end user
can tell what works - what feels good and proper in use.
Cermanic knives seem to be problematic for several reasons.
They are fragile and not user maintainable without specialized knowledge.
Good old fashioned high carbon knives still are a best choice.
Size/weight/design requirements are for you to experiment with.
High end stainless steel are easier to maintain and the alloys now being
used approach carbon steel for edge-holding and sharpenability
Talk to anyone with a Japanese laminated blade and you will swiftly find a
religious fervour attached - with good reason.
Price is not always a guarantee of quality; only an indicator .

Hope this helps - and welcome to the group.
Sincerely.
Ken.