"elaine" > wrote in message
...
> "Kswck" > wrote in message
> et...
>>
>> "elaine" > wrote in message
>> ...
>> >I think this info has been posted previously. But since it wasn't on my
>> > radar, I didn't really pay attention.
>> >
>> > Now I'm interested -- and would appreciate any advice.
>> >
>> > I've always used the knife that came with others. - it takes up the
>> > biggest
>> > spot in my butcher block and is serrated (just like the bread knife).
>> > However it's really crappy. Is there a knife that I can buy that cuts
>> > throught heavy stuff - e.g. squash; chicken bones etc., but that I can
>> > also
>> > use for veggies?
>> >
>> > Elaine
>> >
>> >
>> Um, a cleaver?
>>
>> Squash and chicken bones really aren't classified together as 'heavy
> stuff'.
>>
>
> Really, this wasn't supposed to be a stupid question - there are lots of
> chef's knifes - I just wondered what might be a good one... say for
> cutting
> up veggies and meat.
>>
>
>

I think you need to go to a store selling knives and 'try out' what feels
best to you. I use Henkels. Others like Globals or Wusthof, others still
like cheapies. It's whatever feels best to you.