New Knife

(Snowfeet1) said:

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
[email hidden], "Robert Klute"
<[email hidden]> opined:

Quoted message said:

(Snowfeet1) said:

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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