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Old 03-03-2008, 02:01 AM   #11
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Nope. Grantons are only really worth it on longer slicing knives, in my opinion.

Dollar for dollar, Victorinox/Forschner knives are hard to beat. No performance lost to Wusthofs and Henckles, and no frills to cut through your wallet!

Tojiro DP series gyutos also come highly recommended in the value department and worth a look if Wushofs are in your price range.

EDIT: Welcome aboard. Good to see you're a very thorough person!
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Old 03-03-2008, 02:19 AM   #12
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I personally have not noticed an appreciable difference with the granton edge. I tend to prefer the rocking motion of a good chef's knife to the Santoku, but I have a lifetime of experience with one over the other. If you can find a specialty shop or cooking demonstration to try both side by side, see what feels best for you. Don't discount the warehouse kitchen supply outlets, since they are happy to sell to ANYONE. Most often you get what you pay for, and there's plenty of quality out there to choose from. Read up and be informed. There's also plenty of crap out there too, unfortunately.
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Old 03-28-2008, 01:39 PM   #13
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Quote:
Originally Posted by DrThunder88 View Post
Nope. Grantons are only really worth it on longer slicing knives, in my opinion.

Dollar for dollar, Victorinox/Forschner knives are hard to beat. No performance lost to Wusthofs and Henckles, and no frills to cut through your wallet!

Tojiro DP series gyutos also come highly recommended in the value department and worth a look if Wushofs are in your price range.

EDIT: Welcome aboard. Good to see you're a very thorough person!
Amen to the Victorinox, been using them for years in the restaurant.
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