FoodBanter.com - View Single Post - Cooking may have saved my life and ..Knives

Omelet

In article >,
(Victor Sack) wrote:

> Barry > wrote:
>
> > I want a Cooks knife that is at least 9
> > inches, it must have a "good" weight, "good" is a bit ambiguous, I think I
> > mean heavy with balance, but I'm not sure. I just know that some knives I
> > have feel good and some do not.
>
> Indeed. So, go to a place that carries good knives and see for
> yourself. Take them in your hand, handle them. What is good for
> someone else is not necessarily good for you - and vice versa.
>
> That said, FWIW, F. Dick knives are well-regarded here and are used by a
> lot of butchers and other professionals.
>
> Victor

My #1 favorite and most used knife is a "Kiwi" brand chinese chef's
knife (cleaver style) from the asian market, followed by an small
"Eagle's claw" brand fillet knife from Wal-mart. The third most often
used knife is a hand made 2" paring knife made by a good friend and
co-worker that made knives as a hobby. It has a teak handle.

The first two knives ran me $10.00 each.

The third was $25.00 but well worth it. :-)

I have yet to see a reason to spend a small fortune on knives.
--
Peace, Om

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