derFunkenstein wrote:z-man, it's not sharpening; it's honing...the steel you use for "sharpening" a knife is actually straightening out the edge again, and it requires very little work. I watched an episode of Good Eats where he was talking to a knife manufacturer about this stuff. Food network is full of great things for people that love to cook. [/food nerd]
i just cant decide to go with wusthof or the shun set... i love both designs,
but one is german based and the other is japan based... hmmm.....
thegleek wrote:and here i am contridicting what she said by stating if the knives are of
better quality and sharper, wouldnt you be missing some digits rather then
just a deep cut? lol... so who's more right?
dalamar70 wrote:The most expensive chef's knife I've found online so far is:
But you get free shipping!
thegleek wrote:u know what buub, i never and thought about that... the flexibility of a
knife... i always thought if it was bendy/flexy like those ginsu knifes are,
the better they were... so i guess the stiff ones are better eh?
thegleek wrote:i'll have to try out both the wusthoff's and shun's next time i go back to that williams-sonoma store.
Out of curiousity, what price is the set going for at Costco? I assume it's in-store since I can't find it on their website.Captain Ned wrote:thegleek wrote:i'll have to try out both the wusthoff's and shun's next time i go back to that williams-sonoma store.
If you decide on the Wusthoffs, don't buy them at Williams-Sonoma if you've got access to Costco. They sell the same set for much less coin.
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