(no subject)
When I last posted last about knives I received a ton of great information and advice; thanks to all that replied. This post is pretty much for my own reference as I narrow things down.
I've figured out that I would like the following knives: 3" or 3.5" paring knife, 6" chef knife, 8" chef knife. Maybe a bread knife.
They should be forged and have a full tang. The handles will not be rubberized or squishy. So far I haven't leaned strongly either way with high-carbon vs. stainless. I haven't picked a particular brand yet.
I'm loving this. For those that have known me for years, I've always liked knives. I have a modest collection, but it started when I was six and has grown since then. I really enjoy a good knife and I'm looking forward to having them in the kitchen.
I've figured out that I would like the following knives: 3" or 3.5" paring knife, 6" chef knife, 8" chef knife. Maybe a bread knife.
They should be forged and have a full tang. The handles will not be rubberized or squishy. So far I haven't leaned strongly either way with high-carbon vs. stainless. I haven't picked a particular brand yet.
I'm loving this. For those that have known me for years, I've always liked knives. I have a modest collection, but it started when I was six and has grown since then. I really enjoy a good knife and I'm looking forward to having them in the kitchen.