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Good Knives Berghoff?
I am looking for a good set of knives.
A sales person in a mall mention Berghoff knives - a whole set for a good price - the are carbon still (Mat. Nr.1.140 x 46Cr13, hardness ca. 52 HRC) - whatever that means. But I also see knives by Henckel and Wustof - very expensive. Are these Berghoff's ones comparable? I checked the web - no comparisons. Any real life commments or suggestions how to compare? Thanks, Tmuld. |
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>(Tavish Muldoon) writes:
> >I am looking for a good set of knives. > >A sales person in a mall mention Berghoff knives - a whole set for a >good price - the are carbon still (Mat. Nr.1.140 x 46Cr13, hardness >ca. 52 HRC) - whatever that means. > >But I also see knives by Henckel and Wustof - very expensive. Are >these Berghoff's ones comparable? I checked the web - no comparisons. > >Any real life commments or suggestions how to compare? There is really nothing to compare when talking carbon steel knives and stainless steel knives; apples and oranges. Stainless steel knives are low maintainence but can't even come close to achieving the sharpness of carbon steel knives. Carbon steel knives can be made extremely sharp but require constant steeling to maintain their edge, and can nick and chip very much more easily... they will also discolor but that has no bearing on performance, only esthetics. I strongly suggest that everyone have in their larder some stainless steel knives and some carbon steel knives. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>(Tavish Muldoon) writes:
> >I am looking for a good set of knives. > >A sales person in a mall mention Berghoff knives - a whole set for a >good price - the are carbon still (Mat. Nr.1.140 x 46Cr13, hardness >ca. 52 HRC) - whatever that means. > >But I also see knives by Henckel and Wustof - very expensive. Are >these Berghoff's ones comparable? I checked the web - no comparisons. > >Any real life commments or suggestions how to compare? There is really nothing to compare when talking carbon steel knives and stainless steel knives; apples and oranges. Stainless steel knives are low maintainence but can't even come close to achieving the sharpness of carbon steel knives. Carbon steel knives can be made extremely sharp but require constant steeling to maintain their edge, and can nick and chip very much more easily... they will also discolor but that has no bearing on performance, only esthetics. I strongly suggest that everyone have in their larder some stainless steel knives and some carbon steel knives. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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