"Colin" > wrote in message
...
> Sad to say, but getting a new handle is probably more expensive than a a
> new knife.
>
> I prefer carbon steel blades myself. They are sharper and easier to
> sharpen.
>
> Consider getting a new carbon steel french knife. Look at
> www.cutlery.com or www.cutleryandmore.com for a good selection. The
> first store has a wider range of pieces, but higher prices.
>
> I have dealt with both companies and had no problems..
>
> Colin

> >
> >>I would not buy a new one except my wooden handle is finally after 30
years
> >>splitting from moisture.
> >
> >
> > You might consider looking for someone who can craft a new handle for
> > your knife. The steel sounds like it's in good shape, and handles can
> > be replaced.
>

Thank you for your suggestioon. I didn't know that Sabatier made carbon
steel knives.
I've had my Japanese knife (but it is not shaped at all like the french
knife) for 30 years and never have sharpened it. I have mostly
Wusthof-Trident knives and my husband keeps them sharpened, but I have never
had a knife as sharp as my Japanese carbon steel knife -- the one with the
split handle after 30 years. Since I use it daily and I won't live another
30 years, I think I'll search it out again. I bought it in "Japan Town" San
Francisco. The woman who sold it to me gave me gentle instructions about
the knife handle, telling me not to catch my hand on it and how to always
lay it to dry so moisture wouldn't go into the handle.

Thanks everyone for the information regarding the "Rachel Ray" Wufthof
knife. She's such a good little chopper, that I thought it would be worth
inquring about.

You've helped me make my decision.
Dee