[Sca-cooks] Another knife question

[Sue Clemenger]

I'm thinking of getting a couple of Henkles for myself, as I've
completely fallen in love with the medium-sized one a dear friend gave
me for my birthday this year.  I don't need a huge set of knives, so I'm
puzzling, now, over what the other knives should be, size-wise.  I'm
thinking, at minimum, a paring-sized knife and a chef's knife? Of should
I be looking for a larger (than 3) range of knives? I'm either cooking 
for myself, or doing an occasional SCA feast.  I'm competent, but not a 
gourmet, so I know I don't need any of the fancy filleting knives, etc.
--maire

Chris Stanifer wrote:

> However, for my money, it's hard to beat a Henkle.  I purchased a 10"
> Chefs knife when I first started working in restaurants over 16 years
> ago...and I still use it today.  Admittedly, the blade now has a bit
> of a convex to it, through years and years of sharpening and honing,
> but it still takes an edge cleanly, keeps it for a good long time,
>