On Thursday, June 26, 2014 4:14:45 PM UTC-4, Brooklyn1 wrote:
> On Wed, 25 Jun 2014 21:38:10 -0700, "Cheri" >
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> wrote:
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> >
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> >"Gary" > wrote in message ...
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> >> sf wrote:
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> >>>
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> >>> Honestly, I don't know how so many people know about inferior
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> >>> products. I've only heard those names here. Say Ecco and I'll know
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> >>> what you're talking about. My particular "inferior" product has
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> >>> lasted for 40 years and works as well as every knife that cost me 30
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> >>> times what I spent on the Ecco.
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> >>
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> >> I have some very cheap knives that I use most often. My most expensive
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> >> set of knives is 6 made by Chicago Cuttlery. It came as a gift and
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> >> with a wooden storing block. I use the large chef's knife and keep it
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> >> sharp but most other times, I use cheap $1.oo knives for quick
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> >> cutting.
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> >>
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> >> I do realize too the Chicago Cuttlery is not highly rated???
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> >>
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> >> Bottom line...my cheap knives work for me. I don't (and won't) spend
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> >> the extra money on the "cool kid" knives like Wusthof or Henkle
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> >> (sp>). Good for professional chefs but not necessary for the good
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> >> home cook, in my stupid worthless opinion. heheh
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> >>
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> >> G.
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> >
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> >My favorite knives are cheap, about 12-14 dollars each, Farberware Santuko
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> >bought at Wal-Mart I have four and they are the ones I use most. They
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> >sharpen up well too.
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> >
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> >Cheri
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> The knife I use most is an 8" chefs, bought from Hoffritz about 50
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> years ago, has never needed sharpening, only steeling, and I use it
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> every day. Most of my knives are rescues, I sharpened them once,
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> after that only steeling. The only time a quality knife needs
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> sharpening is when it's been abused. Professionals have their knives
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> sharpened often because they abuse them, but in business situations
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> time is money so they don't take care of their tools, plus most pros
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> use rental knives on the job, same as they do their clothing

Once again, if you had posted the absolute opposite of what you did, you'd be 100% correct. How do you do it?