On Feb 21, 1:09 am, "Barry" > wrote:
Welcome. Those tomatos sound rather good.


> Help on Knives
> I bought a 5 piece knife set knowing that my xmas gift from 10 years ago was
> rubbish. The present to myself was a set of V-Sabatier knives, I know they
> are not the real thing, only produced under license, but they are quite
> nice. However the "Cooks Knife" was only 6 inches. It is Ok as a knife, but
> it isn't what I want from My knife. 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. "Money is not an object" is a bit strong,
> but I am willing to pay around £100 for that one knife. Will it be Steel or
> Ceramic, anyone using Zirconia knives, do tell.
> I would like some input with regards to what you consider to be the best
> knives on the planet, and how to sharpen would be a nice extra.

I assume that what you call a "cook's knife is what I'd call a
"French" knife. Good heavens, 6 inches is more like a paring knife.

I have been very happy with a couple of German brand knives, though
one is a German make but made in Brasil. Both are 10 inch, the
Brazilian may be even 11 inch. I am not at home to check but I think
that they both are Henckel (sp?). I bought both of them at least 20
years ago and don't remember the prices but I think each was between
CDN$ 60 - 80 back then. A 100 GBP should be more than enough.

John Kane, Kingston ON Canada