I'm not trying to impress anyone - simplying trying to buy a good knife.
Rachael Ray appears to have a good one and I wanted to know which type was
preferred by somo of you. I have to order mine by mail order. When one
assumes . . . . .

On 05 Feb 2004 22:35:01 GMT, (Snowfeet1) wrote:

>I'm not trying to impress anyone - simplying trying to buy a good knife.
>Rachael Ray appears to have a good one and I wanted to know which type was
>preferred by somo of you. I have to order mine by mail order. When one
>assumes . .

What I believe Penmart was trying to say, in his own unique style, was
that the choice of a chef's knife style, including the handle size and
shape, is a matter of personal preference. The way you asked the
question implied a lack of experience.

From your current post I have to assume you live someplace remote. The
best I can recommend is that you purchase both and try them as you would
in a store with the clerk standing by. You know hold them, pretend to
cut something on a wooden or poly cutting board, get the feel of them,
that sort of thing. Nothing that would require washing or might affect
the edge. Then ship back the one with the handle you don't like for a
refund.

The 'hollow edge' is also known as a granton edge. It is found on some
slicers and supposedly makes thin slicing easier by creating air gaps
that prevent excessive friction. I have one and almost never use it. I
much prefer a well sharpened, long bladed slicer. So, again, this is
definitely a matter of personal preference.

On 02/05/2004 3:51 PM, in article
, "Robert Klute"
> opined:

> On 05 Feb 2004 22:35:01 GMT, (Snowfeet1) wrote:
>
>> I'm not trying to impress anyone - simplying trying to buy a good knife.
>> Rachael Ray appears to have a good one and I wanted to know which type was
>> preferred by somo of you. I have to order mine by mail order. When one
>> assumes . .
>
> What I believe Penmart was trying to say, in his own unique style, was
> that the choice of a chef's knife style, including the handle size and
> shape, is a matter of personal preference. The way you asked the
> question implied a lack of experience.
>
> From your current post I have to assume you live someplace remote. The
> best I can recommend is that you purchase both and try them as you would
> in a store with the clerk standing by. You know hold them, pretend to
> cut something on a wooden or poly cutting board, get the feel of them,
> that sort of thing. Nothing that would require washing or might affect
> the edge. Then ship back the one with the handle you don't like for a
> refund.
>
> The 'hollow edge' is also known as a granton edge. It is found on some
> slicers and supposedly makes thin slicing easier by creating air gaps
> that prevent excessive friction. I have one and almost never use it. I
> much prefer a well sharpened, long bladed slicer. So, again, this is
> definitely a matter of personal preference.

Avoid sets, you end up with stuff you won't use.

Can't go wrong with Henkels pro series.
--
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"When a broad table is to be made, and the edges of planks do not fit, the
artist takes a little from both, and makes a good joint. In like manner
here, both sides must part with some of their demands," Benjamin Franklin
(1706-1790)
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