Pardon me if this is OT to this NG. I am also asking this in
rec.food equipment and rec.knives looking for answers.
Figured y'all'd know about knives:

After much research and agonizing after I lost my chef knife, I bought a
Messermeister Meridian Elite 10".

I got the knife in the mail the other day and have not used it yet as
I am terribly disappointed at its light weight. Undoubtedly it is a
fine knife but it just feels like a lightweight stamped POS. Yes I know
it is forged not stamped -- I bought it for that reason and because it
was so highly rated by so many people. But my old knife was a real
heavyweight & I loved it!

So I am still looking for a knife. If there were a place around here where
I could go look at knives, I would have already done so, but there is not,
so I have been doing all my research on the net.

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine (i.e. 10", forged, riveted handles, high carbon
stainless)?:
- F. Dick (if not the best knife, at least great for the humor potential)
- Wusthof
- Henckels (I know, sintered, not forged grom a single blank)
- Any others I should know about?

TIA,
shield

On Sat, 13 Mar 2004 04:06:09 GMT, "scyld" reported
to us:

Pardon me if this is OT to this NG. I am also asking this in
rec.food equipment and rec.knives looking for answers.
Figured y'all'd know about knives:

After much research and agonizing after I lost my chef knife, I bought a
Messermeister Meridian Elite 10".

I got the knife in the mail the other day and have not used it yet as
I am terribly disappointed at its light weight. Undoubtedly it is a
fine knife but it just feels like a lightweight stamped POS. Yes I know
it is forged not stamped -- I bought it for that reason and because it
was so highly rated by so many people. But my old knife was a real
heavyweight & I loved it!

So I am still looking for a knife. If there were a place around here where
I could go look at knives, I would have already done so, but there is not,
so I have been doing all my research on the net.

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine (i.e. 10", forged, riveted handles, high carbon
stainless)?:
- F. Dick (if not the best knife, at least great for the humor potential)
- Wusthof
- Henckels (I know, sintered, not forged grom a single blank)
- Any others I should know about?

TIA,
shield

I have a Henckles with a 10" blade coming in at 9oz. I have a Chicago
Cutlery with at 8" blade at 6oz.

Knives have a lot of character and it may take a while to replace the
character of your old one. Even the thinckness of the metal on the
knife's back makes a difference. Looking at specs won't let you know
the feel and balance of a knife.

Perhaps some time checking out specialty store would help.




Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

On 13-Mar-2004, Wally Bedford wrote:
snip some off the top

have a Henckles with a 10" blade coming in at 9oz. I have a Chicago
Cutlery with at 8" blade at 6oz.

I have a ten" Chicago that also weighs 10 Oz, buy my 8" Chicago is
more like 4.5 Oz. They seem to be making them a little cheaper every
year.

then snip some off the bottom
--
M&M ("The problem is that no matter what you do, there's
Sombody that won' t like it much") Tom Clancy

"scyld" wrote in message .com...
Pardon me if this is OT to this NG. I am also asking this in
rec.food equipment and rec.knives looking for answers.
Figured y'all'd know about knives:

After much research and agonizing after I lost my chef knife, I bought a
Messermeister Meridian Elite 10".

I got the knife in the mail the other day and have not used it yet as
I am terribly disappointed at its light weight. Undoubtedly it is a
fine knife but it just feels like a lightweight stamped POS. Yes I know
it is forged not stamped -- I bought it for that reason and because it
was so highly rated by so many people. But my old knife was a real
heavyweight & I loved it!

So I am still looking for a knife. If there were a place around here where
I could go look at knives, I would have already done so, but there is not,
so I have been doing all my research on the net.

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine (i.e. 10", forged, riveted handles, high carbon
stainless)?:
- F. Dick (if not the best knife, at least great for the humor potential)
- Wusthof
- Henckels (I know, sintered, not forged grom a single blank)
- Any others I should know about?

TIA,
shield
Buying a knife mail order is like buying a significant other mail
order. You have to hold it in your hand and see how it feels. There
is a rip off crowd based in the NY area that has purchased brand
naming rights to several of the old line high quality name knives and
they are making crap knives in China and selling them as quality
knives. Bought a supposedly close out $200+ set from amazon for
something like $20 and it turned out to be made in china crap sporting
a formerly reputable knife brand. Checked the crapmaster's web site
and they have several well known brand names in their folio.

Be careful out there.

Years ago, when I was learning about cutting meat, a wise old butcher
told me the F. Dicks were widely used and highly regarded by those in
the business.

So next time you go into a butcher shop, just walk on up to the
counter and in a clear and loud voice, ask to see the butchers Dick.

In all seriousness, if price is of concern, check out the nearest
restaurant supply house. You can get some good inexpensive knives
there with high carbon blades. These are easier to put and keep an
edge on.

Or, if you don't mind spending the extra money, buy from Henkels,
Trident, etc. But do yourself a favor and go to a knife shop and hold
one first to see if you like the weight and balance.

Be sure to walk in and ask the salesperson "Can I handle your Dick?".
You will make their day!

buy in good old USA http://www.lamsonsharp.com/ Lamson & Goodnow Mfg. Co.,
is located on the Deerfield River in Shelburne Falls, MA and has maintained
much of its 1851 vintage factory. The Company manufactures LamsonSharpT
cutlery and tools for consumers worldwide as well as cutlery and tools for
the food service professional, trade and scientific industries

I have no affiliation with them just live in the same state of Massachusetts
Art


"BKahuna" wrote in message
...
Years ago, when I was learning about cutting meat, a wise old butcher
told me the F. Dicks were widely used and highly regarded by those in
the business.

So next time you go into a butcher shop, just walk on up to the
counter and in a clear and loud voice, ask to see the butchers Dick.

In all seriousness, if price is of concern, check out the nearest
restaurant supply house. You can get some good inexpensive knives
there with high carbon blades. These are easier to put and keep an
edge on.

Or, if you don't mind spending the extra money, buy from Henkels,
Trident, etc. But do yourself a favor and go to a knife shop and hold
one first to see if you like the weight and balance.

Be sure to walk in and ask the salesperson "Can I handle your Dick?".
You will make their day!

On 2004-03-13, BKahuna wrote:

Or, if you don't mind spending the extra money, buy from Henkels,
Trident, etc....

I can't access the OP, so I tag onto your post.

I have a 10" Messermeister. Good knife. But, I don't see the need to buy
foreign knives. My favorite knife is a 6" LamsonSharp (6oz) chef's knife.
These excellent knives are forged and made in America. My next purchase
will be another LamsonSharp in 8". The rosewood handles are beautiful and
just about perfectly shaped for the hand.

http://www.lamsonsharp.com/

nb

notbob wrote:
On 2004-03-13, BKahuna wrote:

Or, if you don't mind spending the extra money, buy from Henkels,
Trident, etc....

I can't access the OP, so I tag onto your post.

I have a 10" Messermeister. Good knife. But, I don't see the need
to buy foreign knives. My favorite knife is a 6" LamsonSharp (6oz)
chef's knife. These excellent knives are forged and made in America.
My next purchase will be another LamsonSharp in 8". The rosewood
handles are beautiful and just about perfectly shaped for the hand.

http://www.lamsonsharp.com/

nb

I have a Lamson Chinese Cleaver and it's the best knife I have. It's the
hardest stainless steel I've ever seen. I tried to drill a hole in it so I
could hang it and just burned a high speed steel bit out on it. It takes
and holds an edge and it's a joy to use.

Jack Curry
-just a happy customer-

On Sat, 13 Mar 2004 22:02:37 GMT, "Jack Curry" Jack-Curry deletethis
@cfl.rr.com wrote:

But, I don't see the need to buy foreign knives.

I'm with you on that. Henkels and Trident were just a couple of names
that I pulled out of my hat. I try not to buy foreign products
whenever possible.

And I do indeed enjoy using my Dicks in the kitchen!

Well, this might cause some unrest, but I just purchased a 10" Calphalon Chefs
knife from Amazon for a decent price(less than $30). I didn't want to spend
$100+ for a10" Henkels or Wusthof.

Here's the deal...on the blade it says "German Steel, Made in China" but it
seems as well made as my 8" Henkels. Was not "shaving sharp" when rec'd but
that was easily remedied. Holds an edge nicely, and has good weight, too.

Steve

"scyld" wrote .

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine

WhadoIknow? I'm just a little furryfoot.

--
Fosco Gamgee Whitfurrows
and his 6" boner

F.G. Whitfurrows wrote:
"scyld" wrote .

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine

WhadoIknow? I'm just a little furryfoot.

Give it up, Fos (I know you've already done this a time or two, but it's
your job, here and there). How 'bout Lamson knives? I totally love the one
I have (gonna get some more, I think, if you say it's OK).

Jack Curry
-Fos gets respect on the knife thing and photos and he ain't half bad on
food either)

Hey Jack, I noticed by your email address that you live in the same
area as I do. Is there a place in Central Florida that sells Lamson
knifes?

On Sat, 13 Mar 2004 19:18:38 -0500, BKahuna
wrote:

Hey Jack, I noticed by your email address that you live in the same
area as I do. Is there a place in Central Florida that sells Lamson
knifes?

The link to Store Locations on their web site isn't live. You could
e-mail them and ask.



--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

"scyld" wrote in message
. com...
Pardon me if this is OT to this NG. I am also asking this in
rec.food equipment and rec.knives looking for answers.
Figured y'all'd know about knives:

After much research and agonizing after I lost my chef knife, I bought a
Messermeister Meridian Elite 10".

I got the knife in the mail the other day and have not used it yet as
I am terribly disappointed at its light weight. Undoubtedly it is a
fine knife but it just feels like a lightweight stamped POS. Yes I know
it is forged not stamped -- I bought it for that reason and because it
was so highly rated by so many people. But my old knife was a real
heavyweight & I loved it!

So I am still looking for a knife. If there were a place around here
where
I could go look at knives, I would have already done so, but there is not,
so I have been doing all my research on the net.

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine (i.e. 10", forged, riveted handles, high carbon
stainless)?:
- F. Dick (if not the best knife, at least great for the humor potential)
- Wusthof
- Henckels (I know, sintered, not forged grom a single blank)
- Any others I should know about?

TIA,
shield