SC - Byzantine Sources

[Stefan li Rous]

Ok, the issue I was referring to earlier that tested kitchen knives was 
Consumer Reports, December 1998.

On the Ratings Page they said:
"Know the Choices: High quality fine-edge knives that need honing
generally cut the best. But fine-edge knives that never need
sharpening are adequate - and cheaper. Serrated knives work well
for only a few tasks."

And earlier in the article:

They discuss forged and stamped blades including "Stamping can
produce a top-notch blade, but none of the stamped knives we tested
performed as well as their forged siblings. They lack the heavy
bolster and guard of a forged knife, and some feel downright flimsy."

Then:
"Serrated knives are also stamped, but instead of a fine edge, they
have teeth that saw through food. This least costly type is good for
cutting crusty foods like bread and tough-skinned tomatoes, but not 
much else."

The only brand name in the review that I remember being mentioned
here was Commercial Sabatier. The Cuisine de France model, came in
6 out of 16 in the "Fine-edged knives that require honing" category,
about the same rating as the best of the "no-maintenance fine-edged
category". They give the price as $120. I think they mainly downgraded
it because it was more likely to corrode than most. I think the price
is for a three piece set.

They gave a best buy to the Tramontina Professional. It's price was
$60 for three knives, although it is sold only as individual knives.
Also, while its overall score was slightly higher, it did not get 
as good a grade in "cutting" as the Sabatier.

Other brands rated were: Wusthof, Henckels, Chef's Choice, Chicago
Cutlery, Lamonsharp, Tools of the Trade, Farberware, Regent Sheffield,
Cutco, Oxo, Ekco, Imperial, Ginsu. Not all brands had knives in all
or even in more than one of the three categories.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================