Kswck > wrote:
>
>"PENMART01" > wrote in message
...
>> >"elaine" writes:
>>>
>>>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.
>>
>> Knives, any knives, perform only as well as the person using them. Buying
>> knives is like buying a pair of shoes or a bra, you gotta try em on.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
>Agreed.

Bullshit.

Good knives work better than shitty ones.

That's not to say price is an indicator.

It is to say that there are good knives and there are bad ones.

Any "chef's knife" with any sort of serration is going to fall
on the bad side pretty quickly.

Someone said "cleaver" and was dead right. A cleaver can
be used as a vegetable knife or a bone-chopper. It can't
be used to do traditional French techniques on a chicken,
but if you're looking for a single knife to chop both
bones and celery, you're not really interested in what
Escoffier thinks of your prep skills.

I bought the heaviest cleaver I could find at the local
Asian megamart. It's got a 7" by 4" blade and cost me
all of $6.99. Took a terrific - almost scary sharp -
edge and I've used it for everything including peeling
apples and filleting fish, though a paring knife and a
fillet knife have worked much better in both situations.

--Blair
"When Sheldon posts something realistic,
will nobody thank him?"