"Steve Wertz" > wrote in message
...
> On Thu, 19 Jul 2007 16:46:58 -0400, cavemanxwtdjw954823jcjk
> wrote:
>
>> My inexpensive chef's knife (the kind with lots of tiny serrations) works
>> fine for what I use it for (mostly cutting raw things into smaller pieces
>> so
>> they cook fast). If I bought a better quality chef's knife what
>> differences
>> would I notice? What can the hundred dollar knives do better?
>
> It sounds like you just need anything but what you have now. Go
> to Target and get a stamped Henckles Santoku for ~$20. Bite the
> bullet.
>
>> I'm also wondering what it would take to keep a good knife sharp.
>
> Nothing but a knife steel for a couple years. Then get them
> sharpened professionally.
>
> -sw

Actually I use a thin bladed Japanese's made Chinese style cleaver for 90%
of my cutting much like most here would use a chef's knife or santoku. I
have several other style knives for various cutting duties though not as
often. I dice onions, mince garlic, Julian carrots, shallots, cut peppers,
cut potatoes, tomatoes, slice a roast, fillet fish all with a cleaver not a
problem but then I've been doing it this way for about 40 years now. I have
3 chef's/gyuto style knives that I have used about 1 time each. I do have a
couple styles of boning knives I use as well as carvers at the table.
Cleavers tend to scare house guests for some reason.

Joe Cilinceon