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.

http://www.amazon.com/exec/obidos/tg/detail/-/B00005K8P8/ref=ord_cart_shr/102-8526757-3082555?%5Fencoding=UTF8&m=ATVPDKIKX0DER&v=glance

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?

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evaelisabeth

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