Anyone have any experience with,/ opinions about those "Chef Tony"
knives shown in the [infomercial]?

> wrote in message
...
> Anyone have any experience with,/ opinions about those "Chef Tony"
> knives shown in the [infomercial]?
>

No experience with these knives, but I have seen similar. Barge poles were
actually invented specifically to not touch these with. A good single knife
costs more than this set for a reason.

Buy real knives, one at a time, a steel and a sharpening stone of your
choice, and you will still be using them while you still have a pulse. Buy
these and you will have wasted your money. Good brands are Sabatier,
Victronox, Global etc. Henkles are more an American brand, and as I live in
the UK I can't comment, but have heard people saying good things about them.

Shop around on the net and you will see the ranges and prices. If you have a
good department store or cooking equipment shop you can go into and try out
different handle designs, so much the better. A knife you never use is no
bargain, so get individual knives, not a set with half a dozen that you will
only use on special occaisions.

They are expensive first shot, but the beauty is you will only have to buy
each knife once. Look at it as an investment over a lifetime. A 5.99 stamped
blade knife will last a couple of years if you are lucky. A ground blade
knife will last a lifetime and the edge will be like a razor once you get
the hang of sharpening.

John

"John Bailey" > wrote in message
...
>
> <Selectively snipped>

> Buy real knives, one at a time, a steel and a sharpening stone of your
> choice, and you will still be using them while you still have a pulse. Buy
> these and you will have wasted your money.

> Shop around on the net and you will see the ranges and prices. If you have
a
> good department store or cooking equipment shop you can go into and try
out
> different handle designs, so much the better. A knife you never use is no
> bargain, so get individual knives, not a set with half a dozen that you
will
> only use on special occaisions.
>
This is good advice. Although I've accumulated a lot of knives, in practice
I mostly use a chef's knife, a small paring knife, a boning knife and a
serrated knife.