Re: knife quality

CH®IS wrote:
> "the wharf rat" wrote...
>> Ummm well to each his own but IMHO Cutco is simply ordinary
>> stamped stainless crap.  You can get them sharp because the edge is
>> ground very thin and they "hold" that edge because they're serrated.
>> If you've never worked with a quality Japanese kitchen knife you may
>> not believe that they're sharper and feel better in your hand but they
do.
>> And the traditional European style isnt' "as sharp" because they're
>> a thicker grind but again IMHO nothing beats a good heavy traditional
>> chef's knife for dicing up large quantities.
>>
>> You owe it to yourself to pick up at least one quality piece
>> and use it for a while.  You'll put that Cutco crap in the toolbox
>> to cut zip ties with.
>>
> 
> really?  i wouldn't use it to cut zip ties with... those things can be
hard 
> to cut without damaged whatever they're wrapped around :)
> 
> i can see the op's point though... i have a kitchen set from wilt****re
that 
> has been great for me for almost 10 years... the same formula applies of

> course: stamped stainless, very small serrations (1/32" perhaps?) and
very 
> thin... the only problem of course is that you could never really
sharpen 
> one of these knives
> 
> on the other hand... you're absolutely right about having decent real 
> knives... have you ever tried to chop/saw/cut/whatever a frozen fish in
half 
> with a thin blade?  it doesn't work
> 
> i'd say every kitchen should have a set of crap knives for many everyday

> things... and a set (or at least a decent variety of the ones you'll 
> actually use) of high quality knives for the things that the crap set
just 
> isn't able to accomplish... think cheese knife vs. one of the 12 steak 
> knives... the cheese knife is amazing in comparison for cutting cheese 
> 
> 
I cut pipe and steel bars with a thin serrated blade.  sometimes it is 
long and in a holder and sometimes it is shorter and used in an 
electrical device.  I'm sure either would make short work of a frozen 
fish, although why I would want to cut a frozen fish is a mystery.