In article >,
Steve Wertz > wrote:
>On Fri, 20 Jul 2007 16:07:18 GMT, Joe Duffy wrote:
>
>> In article >,
>> Steve Wertz > wrote:
>>>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.
>>>
>>
>> That will be the equivalent of the inexpensive chef's
>> knife that he already has.
>
>Santoku's aren't serrated.
>
>While all my knives are forged Henkles from Germany, my $20
>stamped Japanese Henckles santoku is used for 80% of my cutting
>chores.
>
>> FWIW, we have a fairly expensive Santoku made by
>> Wusthof, which was given to us for Christmas.
>> The blade is much too flexible for me, and the balance
>> is pathetic.
>
>Flexible? You must have a *really* cheap sontoku.
>

Wusthof.



Joe