« BANG THAT DRUM | Main | MOVING THE ROCK »

04 March 2010

Comments


I love the scalpel-like edge of my new santoku, but there will be no teasing of my chef's knife, thank you very much. My Wusthof is my go-to knife and has been around the world with me. It even has its own (Cr Mo) frequent flyer card. What do you use?

<email_header.png>


<spacer.gif>
<spacer.gif>
<spacer.gif>


<spacer.gif>

NEW! More options for replying to comments via email:

To reply privately to the commenter, click on the commenter's email address below.
To reply publicly on your blog, reply to this email.


A new comment from “Joe McConnell” was received on the post “A HOLE IN MY KNIFE” of the blog “simon says french food blog”.

Comment:
Your Wüsthof knife is made of consumer grade stainless steel that is far too soft to keep a reasonable edge; I suggest replacing it with a japanese made, western-shaped chef's knife -- Shun is a reasonable option -- and then learning to do your own sharpening. Chad Ward's book, An Edge in the Kitchen, is a good starting place.


Commenter name: Joe McConnell
Commenter email: [email protected]
IP address: 99.57.163.167
Authentication: None

Enjoy!

Your Wüsthof knife is made of consumer grade stainless steel that is far too soft to keep a reasonable edge; I suggest replacing it with a japanese made, western-shaped chef's knife -- Shun is a reasonable option -- and then learning to do your own sharpening. Chad Ward's book, An Edge in the Kitchen, is a good starting place.

The comments to this entry are closed.

search / Simon~Says !

(Pub)

Newsvine Fashion News

The Latest: french version

The Latest: japanese version

...

Ego

PLAN SEQUENCE

  • JOURNAL D'UN HOMME DE CHAMBRE
    Grâce à Robert Holden (www.robertholden.net) qui a réalisé ce film, laissez-vous entraîner dans un univers où l'essentiel se niche dans les détails...

.