I'm in the market for a new knife. I've always used 2 8" chef's knives and virtually nothing else. I've got a 8" chef's that's servicable (it still sharpens for now), and a skinny that I use for thin slicing--mostly just onions & ginger. This one's ready for the trash heap!
I'm a creature of habit. I've used 1-2 knives for nearly everything and always have. When I set out to look at knives, though, I started looking at Santuko, although I've never used one.
For those of you that use santuko knives, why do you like them and what do you use with them? What size do you like?
Also, have any of you ever brough a platter of veggies into a knife shop and asked to test a knife?
I'm a creature of habit. I've used 1-2 knives for nearly everything and always have. When I set out to look at knives, though, I started looking at Santuko, although I've never used one.
For those of you that use santuko knives, why do you like them and what do you use with them? What size do you like?
Also, have any of you ever brough a platter of veggies into a knife shop and asked to test a knife?