"Joe Loewenstein" > wrote in message
gy.com...
> Fine. It's worth keeping in mind that the Forschner often sold in
restaurant
> supply houses has a fibrox handle, the same blade as the roasewood and
is only
> about 5 bucks cheaper. This is the knife (fibrox or rosewood) to
which Cook's
> Illustrated gave the nod. The delicate insinuation that I was
initially
> motivated by love of fancy woods is a bit off base.
>
> My initial question really concerned whether there weren't better
blades than
> the Forschner. It doesn't seem to me that origins in a restaurant
supply
> store is necessarily a guarantee of robustness of a serrated edge. If
there's
> nothing better than the Forschner near that price, though, I'll simply
do it
> again.

Actually I like the fibrox handles.....very comfortable. And I know one
isn't supposed to put them in the dishwasher, but there are times...

Why would you have to throw it away after 5 years? Is a serrated knife
that costly to sharpen or regrind? One of those little round diamond
deals ought to do it, and you would have to resharpen the expensive one
about as often.

del cecchi
>
>