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Originally Posted by phatch  The bolster on the sabatier may prove problematic in some years from now with sharpening. |
Thanks phatch, I have to say I never thought of that issue. One point for the Togiharu.
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Originally Posted by mastersniper I started with some old Wustof knives and have begun replacing them with Shuns. It is important how the handle fits your hand/wrist angles. The Shuns fit me well but I have friends who used them in my kitchen and said they were uncomfortable. If possible take your choices and see which shops locally stock them and try to hold them in 'use' position resting lightly on a cutting boad (if you can get the shop to allow it) for a few minutes to see if they are comfortable for you. An uncomfortable knife is second only to a dull knife for danger when cutting in my opinion because you will grip it wrong trying to make it fit you. |
Thanks for chiming in. Since the Shun were pretty comfortable, I'm looking for the same kind of handle, hoping those knives will give me the same kind of feel. As much as I'd love to find a knife store that has those models in stock and try them out, time is an issue! But at least I know a little better what I like and what I don't like in a knife after my short trip to "Sur la table".
Dilbert, thanks for all the info. I'm in the same situation: I slice about 1/2 a cabbage a day, not 15 an hour. Still would be nice to get a knife that "falls down" an onion - or almost - rather than one that flattens the whole onion without cutting through it when I apply pressure (my current made-in-china chef's knife).
Thanks for the feedback so far guys, keep it coming!