What to look for
Feb 10 '00 (Updated Mar 04 '00)
This is a guide to purchasing knives that will last you a lifetime. For ease of reading, I will break it down into parts:
HANDLE
-Make sure that the knives have a full tang (the blade reaches all the way to the back of the handle)
-It should be made of a non-porous material like plastic or thermo-resin (thermo-resin is better because of added durability)
-Wood is bad because it will absorb anything it touches: VERY unsanitary. In fact, wood has been banned from commercial use.
-Make SURE that they have rivets. A knife with no rivets is a broken knife
-Comfort is always a plus, a form-fitting handle also is safer to use because it lessens the chances of slipping.
BLADE
-High-Carbon Surgical Stainless Steel blade
-Regular Stainless steel blades dull easily
-Regular High-Carbon steel blades rust easily
-High-Carbon Surgical Stainless Steel does neither one, try to find 440A grade steel (highest grade)
-DON'T get a serrated edge, it can't be re-sharpened and destroys your food
-Instead get a straight edge or a 'DD' edge (only one company has the 'DD' edge)
OVERALL
-Make sure it has a VERY good guarantee, even the best knives can be damaged
-Get a knife that's well balanced
That's about it. Now, go out and find your knives. Be warned though, you don't get quality cheap. Also, if you want my recommendation...take a look at Cutco Cutlery first and you'll save yourself a lot of time.
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Epinions.com ID:
mwbehr
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Member: Mark Behr
Location: Corpus Christi, Tx
Reviews written: 10
Trusted by: 3 members
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