Why not sell them?

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Fred" > wrote in message
...
> The good thing about learning and knowledge is that we can all use more of
> it and we never can get it all. I've learned a lot lately because of a
new
> chef's knife I bought and I'm having to relearn some of my rules about
> kitchen cutlery, many of which are really myths.
>
> My new chef's knife is blocked (stamped.) Inferior? Hardly. it is the
> best best chef's knife I own and I own about 25 of them with nearly any
> brand you can name included in the mix.
>
> It is almost 10" long but is lighter and easier to control than most of my
> 8" chef's knives. Despite the long blade and the half bolsters (added not
> integral as on a forged knife) this knife balances perfectly. No kidding.
> Perfectly. Better than any German forged 8" chef's knife.
>
> Cheap steel in a stamped knife? Noooo. Not on this one. The steel is
> hardened to around RC60 - hard compared to a European forged knife. It
can
> take an acute bevel and angle and maintain it thanks to that hardness.
>
> Sure half bolsters make maintenance of the knife easier but you get a
blade
> heavy tool, right? Nope. Not so here.
>
> So what's the deal? My new chef's knife is stamped but the tang is
thicker
> than the blade, the rivets are humongous, a fairly heavy bolster was added
> in front of the scales and the darned thing balances exactly as it should.
> The result is a knife that is not only perfectly balanced but just the
right
> weight. The hard thin blade allows sharpness not possible in a forged
knife
> so the knife performs like magic. Cheap? Nope. Worth it? Yes, to me.
I
> wish I could sell these, they are fantastic. As it is, I have to content
> myself with simply using one and I'm content indeed. Click on the link
> below for an image.
>
> http://www.knifeoutlet.com/images/ebay/misono.jpg
>
> Fred
> Knife Outlet
> http://www.knifeoutlet.com
>
>
>