"Robert Klute" > wrote in message
...
> On Tue, 28 Oct 2003 16:14:24 -0800, "JoeMcc" >
wrote:
>
> >Worth the money?
>
> You saw the demo, I presume. Would you be doing ANY of that in the
> kitchen, except slicing tomatoes? As for the tomatoes, they are
> basically jelly filled balloons. The secret is you need serrations
(any
> size, from maxi to micro) to cut the skin.

My ECCC (El Cheapo Chicago Cutlery) knives easily slice tomatoes. The
trick is to get them sharp. That was a problem for awhile until I
bought a new
steel. The old one wore out and I didn't even notice. It took awhile
to get
them all sharp again, particularly the 10" Chef which is pretty hefty.

Brick (I quite looking for status knives. If it ain't broke, don't fix
it.)