I've not tried the Asian knives other than a very cheap Santoku set
for fun and a cheap Korean carbon steel knife to see if I like that
style. I'm not impressed enough to do more than sharpen my Chicago
Cutlery stainless stuff. It serves me well, although they all need
another trip to the waterstones again, I didn't get them to the state
I'd prefer the first time.
Knives are a pretty personal thing, you need to have the ones that fit
how and what you do with them. Asian very hard thin knives must be
handled very carefully or they chip badly, and sharpening them is
definitely an art you must learn or they are pretty much mediocre.
If you or another member of your household tends to band knives
around, stick with decent quality stainless European style knives, it
will save you a ton of grief and they will work well enough. If you
can keep the knives out of other people's hands, you may prefer Asian
style knives as they are generally shaper and cut better with less
daily maintenance (using a knife steel).
As I said, I'm perfectly happy with my standard Chicago Cutlery
stuff, but it's all made in the USA, meaning it's 30 years old or so.
New stuff is pretty much junk for the most part unless you spend a
pile of cash.
My absolute favorite knife is a K-BAR small utility knife. Looks like
a miniature chef's knife. Mother never used it because she could
never get it sharp on an Arkansas stone. Once I ran it over the
waterstones, it cuts like crazy and has stayed sharp for six months
now even though I use it to take chickens apart regularly. Wonderful
knife, I need to keep looking for more of them. K-BAR only made
kitchen knives for a few years in the late 40's and early 50's, they
are well known for their military equipment.
Peter
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