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I cant figure something out. I own caphalon tri Ply SS frying pans and everything is sticking to them? What am I doing wrong? Whenever I make an omlette I lose half off it to the surface of the pan and then Im with the brillo scraping it off.

Hey noodle, which shuns do you have? I plan on getting the parer, thats a done deal.

Oh boy....Ive been reading another forum where everyone is so gung ho, no pun, regarding Japanese knives. Im now considering forgetting abut the Santoku and getting a Nakiri instead. people are even trying to convince me to ditch my new 10" Messermeister and Juts get a Gyuto instead.

Thanks for the reply. I now understand that the german and japanese styles have their niches. I now plan on getting a 10' chef knife, probably Messermeister. Either Shun or another Japanese style Santouko. Forschner Fibrox 6' Chef Knife for the Wifey, Forschner Fibrox 10' carver(cost...

Anyone have any experience with Gunter Wilhelm Knives? I posted in the knives section but no responses. Good or Bad, please do tell?

Its been awhile since anyone posted about these knives. I recently came across them on the internet and they almost sound too good to be true for the price and all the bonuses! Any user reviews? I cant find any reviews or mention of Gunter Wilhelm anywhere on the net besides here or amazon...