Not About Food 3


Howard-2 | Feb 25, 2006 08:52 AM

Are expensive knives really superior in function and use to less-expensive, but decent, knives? What are the differences between "decent" knives and really good ones?

I was at someone's house for a week and needed a decent knife (my host had none), so I went out to Bed, Bath & Beyond and bought an 8" Henckels Fine Edge Pro for $12. It works as well as my trusty Sabatier 10" which Ibought decades ago for about $60.

And what about those new ones, the Japanese knivesd with the scalloped thing on the edge? Can anyone speak from experience about his or her use of those, vs a conventional knife?

Want to stay up to date with this post?

Recommended From Chowhound