OK. I'm confused about the different types. I've read through some of the posts and am still confused by the different types, ceramic, smooth, ribbed. Which should you use? Have also read that some feel the ones that come with a set are not good and some use them. What about if you don't have a 'matched' set of knives? Don't think we will be buying a set, but rather just a few and maybe from different manufacturers.
Help me Discusscooking.com, you're my only hope! <grn>
Carol
Help me Discusscooking.com, you're my only hope! <grn>
Carol