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Reply to "Knives"

quote:
Originally posted by kswinelover:
My blade of choice would be. NENOX
these blades are razor sharp, and they are used by the iron chefs from Japan : )


The sharpness of a knife is determined more by your skill with a whetstone than the origin of the knife.

I'm just not a fan of Japanese knives. They're too light for my liking.

For general purpose work I keep on coming back to Sabatier style (French) knives. I use German steel for boning and filleting work.

The only Japanese style knife that I like is the Nakiri. Nakiris chop better than Santokus and French style Chef's knives slice and cut better than Santokus.
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