Omelet wrote:
> 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.

My favorite is also cleaver's but I have about a dozen from cheap $18 range
up to $400. Cleavers are fine but have a learning curve to them. I suggest
you go to http://knifeforums.com/forums/showforum.php?fid/26/ and do some
reading or join (free) then ask some questions. You can get an exception
240mm gyuto/chef's knife for about $100 that will last you a life time. Get
a good petty/paring knife for about $50 etc.

--

Joe Cilinceon