SC - Follow-Up On Knives

[Alderton, Philippa]

Of my four favorite knives, one is a carpet knife which I use as a parer. I
don't think that brand names as such are as important as the way you and it
work together. I also enjoy my two high dollar Chef's knives, but my other
favorite is an inexpensive Chinese cleaver.

Sharply,
 
Phlip

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
> ---"Gedney, Jeff (Xton)" <Gedney at executone.com> wrote:
> > on Knives:
> > I have a number of knives, from a variety of mfr's. IMHO...
> > on a scale of 1 (bad) to 10 (exceptional)
> > rank	Knife
> > 9	Sabatier 10" sandwich knife (from Bloomingdales)
> > 10	Wusthof 6" (from a small cutleryshop in Madison CT called 
> > 	"The Cook's Place")
> > 	Belgique Cutlery :
> > 10	Bread knife  (I LOVE THIS ONE) 
> > 8	10" Chef's knife  (Handle is kinda clumsey, but Good weight)
> > 9	8' cooks knife 
> > 8.5	6" sandwich 
> > 7	4" parer   (the handle is too small for my hand)
> > 	(Belgique is from J.C. Penny's -- these are almost as fine as 
> > 	 the Wusthof - Forged, full length tang, hold a good edge, 
> >        etc.)
> > 8.0	Chicago Cutlery 8" boning knife  
> > 4	American Eagle Brand 10" kitchen(Probably a wedding gift 
> >       from a well meaning but clueless relative)
> > 6	Joyce Chen Stainless steel Chinese knife
> > 8	The knives I got with my "hand hammered wok" Good carbon, 
> > 	tends to rust but sharpens well and holds an edge!
> > I reccomend the Belgique if it is still available. a good 
> > knove, well constructed that has stood up to lots of use 
> > and abuse. Price is not too dismal, and the availability 
> > is good (at least that was the case 8 years
> > ago, when I bought them...)
> > Brandu
> 
> Having now completed my relocation to an apartment, and discovering
> my favorite (long mis-laid) cooking knife, I see that it is an Ekco
> Geneva (IIRC, this is a 10" Chef). (Edge was still in excellent
> shape after at least three years in less-than-optimal storage,
> didn't even have to touch it up.) This is the "wide-body" chef's
> knife I described recently, with more depth from back to edge than
> other examples I have seen distributed, particularly under
> high-price names. Using Brandu's scale, I'd rate this one 7.5 to 8.
> 
> And, yes, this is a plastic and not a wooden handle -- and does not
> fit my hand as well as I would like, hence a reduction in overall
> rating.
> 
> I intend upon digesting and expanding upon all this recent
> discussion of kitchen cutlery for an article to be submitted for the
> local newsletter. Did anybody say anything they don't wish to be
> quoted on, and who will want a copy?
> 
> Last part of that question is rhetorical -- I'll post a website
> pointer once the article is complete and submitted... The holidays
> are approaching, and a gift-giving guide might be just the thing!
> 
> ===
> Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
> Kihe Blackeagle (the Dreamsinger Bard) / 
> (al-Sayyid) Amr ibn Majid al-Bakri al-Amra  /
> Mike C. Baker: My opinions are my own -- no one else would want them!
> Homepage: http://www.geocities.com/Area51/8661
> Alt. e-mail: KiheBard at aol.com, MikeCBaker at aol.com
> 
> _____________________________________________________________________
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> 
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