This is my favorite knife that I had for a while, Shun Santoku knife
http://www.williams-sonoma.com/produ...hn&ckey=cutshn

I also, have a set of Wusthof Classic 15-piece, you can't go wrong with Wusthof. http://www.williams-sonoma.com/produ...et&ckey=cutset

Always find a great Chief knife that will last for a long time and have a great balance in your hand. This is the knife that you will always be using in the kitchen. GL in your shopping!

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my sister was selling cutco one summer, and we got some. they are made in the usa, and are razor sharp. also made of surgical steel.

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-rod-


04X56MT
North Jersey
:Sigma Auto:driving towards perfection...
The Speed Lounge

shun, williams sonoma's website carries them

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"First we get the money... then we get the chicks"
"NONONO. First we get the money... then we get the khakis...then we get the chicks!"

Are Ginsu knives still around? Can't beat Japanese blades!

You can't go wrong with Wusthof, I have been using them since culinary school 17 years ago. In fact I still have one chef's knife from the original set. They sharpen well and most important hold thier edge. Also good balance in your hand while working. I still use them professionally, and would recomend them. The Grand Prix line is also very good, I have them at home. Wusthof used to have a lifetime warranty, I don't know if they still do. I remember one of my staff somehow broke his knife in half, he simply called the company mailed in the broken piceces and they sent him a brand new knife.

For you knife experts.. Is it okay to use a machine to sharpen and sand a good knife?
I know it's probably better to hand sharpen but the sound of hand sharpening makes me cringe and grind my teeth. Like fingernails on the chalk board.

I usually just use the sander as I don't think the grinder is good to use for someone who isn't a pro.

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"When two people agree on everything, one of them is not necessary" - Arliss

I won't let my wife touch the Kyocera I have. She's a bit accident prone. She cut her hand on a hair dryer once. She also has a bad habit of putting dirty knives in a sink full of soapy water, where you can't see that they're there. I nearly lost an index finger once.

realchef: Mine doesn't need sharpening yet but where would I send it to get sharpened when the time comes?

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My Page (last updated 2006/08/22)
Intelligence is not a measure of how much knowledge one possesses, its a measure of how much knowledge one applies.

I'm no expert but I prefer to hand sharpen. Perhaps you could hand sharpen to your favorite tunes on the iPod?

http://kyoceraadvancedceramics.com/products/warranty/

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Btw, dunno if any of you saw it, but I was once watched a program on either Discovery or History channel on how the Kyocera knives are made. Very modern production process, but the knives are hand-sharpened by a sword/knifesmith (?). I've never used one, but they seem very effective.