Originally Posted by
Doug28450
Mrs. Doug28450 and I are looking for new kitchen knives. We are replacing a Chicago Cutlery set that is probably 20 years old. I can keep a nice edge on those knives, but it is getting to be more and more effort.
...why? Are they losing blade shape or have they somehow lost temper ? Most of the older Chicago cutlery stuff I've had could be sharpened down pretty far into the blade and still maintain an edge.
Having said that, there are a lot of choices for a decent kitchen knife now. Doubtless all the foodies will come on and talk up their fave Asian origin chef's knife with the adjustable weighting in the handle for better balance, but right now my favorite kitchen knife is a hollow edge Santoku pattern knife that originally came out of a set by Kitchen Aid. I have no idea who made them.
You should read
this. Maybe you know all this stuff already.
Originally Posted by
Doug28450
...allowing the X-acto to slip and drop onto her other foot. But, that is a story for another time.
...you should be hearing from Child Protective Services within the next two weeks. I hope you have a good story, and it better not be, "It was an accident."