"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Thread Tools Display Modes
Old 02-10-2005, 02:15 PM   #11
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The first good knife I ever bought was the Rachel Ray special LOL. I really like using it, but I prefer my 10" chefs knife. They both have their place in my kitchen though, but if I had to pick just one it would not be the santoku. If I did not have a choice though, I could be perfectly content using the santoku and not the chefs knife.

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-10-2005, 02:26 PM   #12
Join Date: Sep 2004
Posts: 60
I too prefer my 8 and 10 ich chefs knife. Gave the Santoku a 1 month trial.


Markf is offline   Reply With Quote
Old 02-11-2005, 01:02 AM   #13
Senior Cook
Hungry's Avatar
Join Date: Nov 2004
Location: USA, Nevada and California
Posts: 320

Up date on my $9.95, 7" Santoku by Fauberware.

The more I use it the better I like it. I tried to use my 8" J.A. Henckels Chef's knife yesterday and it really felt akward.

I took the grinder to my Santoku today and rounded the place where the handel meets the blade. Feels much better on the grip now.

This just confirms that the feel and "heft" of the knife can make the difference.

BTW it's still holding a good edge!

Hungry is offline   Reply With Quote
Old 02-13-2005, 02:49 PM   #14
Senior Cook
Darkstream's Avatar
Join Date: Sep 2004
Posts: 287
Is ther anything DIFFERENT about a "Santoku" knife, and asharp one?

If so, what is it?

I wonder if I could actually get a REAL knife in MY locality.
Darkstream is offline   Reply With Quote
Old 02-22-2005, 09:58 AM   #15
Assistant Cook
Join Date: Feb 2005
Location: USA
Posts: 1
Send a message via MSN to Stephanie
I bought a 7" hollowed edge from Wusthoff. Wish I hadn't. Food sticks to it just like all the other knives I have. It does a decent job of slicing, but no better than any other knife. It lacks the heft of my 10" chef knife, which really bothers me. Last complaint is that the lack of curve on the blade makes it impossible to rock the knife the way you would with a traditional knife.

Better living through denial.
Stephanie is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Good kitchen knives, which ones? Anonymous Knives 39 10-09-2004 09:10 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.