evaelisabeth: (Default)
What everyone posted pretty much confirmed what I was considering, I have 3 main options depending on how much work and care I want to put into my knives:

1. Carbon Steel Blades: high maintenance but excellent tools if you have the know how and the inclination to keep them in good condition.
2. High Quality Stainless Blades: These take less of a commitment but still need to be honed every use and professionally sharpened twice a year or so.
3. Less Costly Stainless: If you don't want to be bothered with taking care of them and don't want to spend a lot of money these are the way to go but be prepared to replace them every 4 or 5 years and they won't give you that visceral pleasure a really good chef's knife supplies when slicing through pretty much everything

I actually went to a local shop that stocks some knives and tried some out, my final choice taking into account price, quality, and availability are the Henckel Pro S series. I can either purchase the 10" Chef Knife, Paring Knife and Honing Steel locally or I can purchase a set of 7 (8"Chef, Paring, 5"Santoku, Serrated Utility, Shears, Honing Steel and a block to store them in) FOR THE SAME PRICE at Amazon.com.


I'm going to have to rely on the kindness of my friends in the States to ship them to me but this way I get a lot more bang out of my buck, not to mention a butload of books with the balance of my Christmas money.

Thank you all for your great input, what do you think of my choice?


evaelisabeth: (Default)

April 2017

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