Recent content by arcanius

Yeah, sorry. The Canadian knife is an Elephant Logo and licensed by Thiers-Issard and made from historical high carbon blanks from Thiers, France. I believe that the Massif refers to the style of the blade. You can get the whole story through thebestthings.com.

Amen to the Victorinox, been using them for years in the restaurant.

I'm with you on the carbon steel Flourgirl. I've a Sabatier Elephant Logo in 10" from the Canadian Massif manufacturers. At home, it's all I use - afraid to take it to work.

You're right about the better knive/chef statement. The right knife is a very personal decision and when you find that one, it will allow you to do better work while standing for 8 to 10 hours.

Have been working in food service for about thirty-five years, a lot of that time in prep. I always preferred a good 10" knife because I felt that it allowed me to do more operations with just that one blade. Recently though, I've developed "tennis elbow" from the repetitive motion applied in...