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Old 11-30-2008, 03:04 PM   #131
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Quote:
Originally Posted by justplainbill View Post
Is the length measured straight line from quillon to tip, or along the edge's curve?
There are two basic length measurements, over all, and the cutting edge itself, not along the circumference but at a right angle with the heel.

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Old 11-30-2008, 06:07 PM   #132
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visit a professional kitchen, a restaurant kitchen, talk to a few chefs on the line. In so many food service applications today you will find the pros working with NFS certified equipment because it can be properly sanitized.

In the days of sword making hand forging was necessary for a durable product. We well into and moving beyond the machine age of manufacture. Even "forged knives" are "machined " to a pretty great extent. (That $200 Wustoff would be $2000+ if it were hand made)

Many chefs don't care for the bolster at the handle as it interferes with stone sharpening their knives. You can get a fine edge on a thick steel knife meeting NFS standards and costing $30. You can keep that edge sharp for a year with a diamond hone.

What is important is value/quality, usefulness to you, and price you can afford. Sets with 40 knives are suspect IMO. I use a chef knife, a paring knife, a bread knife, a filet knife and a boning knife. (not all from the same company either) If you aren't fileting your own fish or boning your own meat, how useful are those two? Oh I also have a cleaver ... great for cutting up whole chickens etc.
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