Thanks for the interesting comments. Yes, K-Bar certainly has a long reputation!
<< Asian very hard thin knives must be handled very carefully or they chip badly...>> Well, all good knives need to be handled carefully, but the laminated structure of the Shun knives provides a great deal of toughness, as does the VG10 alloy. Also, they are not at all cheap, and I only have them because I got them at an excellent (but still pretty expensive) price. Water stones are a bit fiddly for me, I am able to get good sharpness from my knives with simpler, quicker methods. Greg -----Original Message----- From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Peter Frederick Sent: Saturday, November 23, 2013 7:29 PM To: Mercedes Discussion List Subject: Re: [MBZ] OT--Cookware Snob Opines 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 _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
