Not all knives can hold a 15* edge and I'm also not certain how well a CC would do with reprofiling an edge from 20* to 15*.
I have actually used Cutco steak knives and found them perfectly fine. Unless you're looking for a...
I was going to suggest the same thing, but BDL beat me to it. Since you're going with a short santoku and it's likely that your wife won't want anything larger, you would probably want to go with a paring knife. The MAC Pro paring...
Would it survive? Yes. Would it probably have been dulled or even chipped? Yes, but that goes for all cutlery. Would you be risking slicing deep into your finger when you reached into the sink? Yes.
I'd keep all knives out of the...
I have a MAC Pro chefs knife and cannot recommend it enough. It is far and away better than any German (Henkels or Wusthof) knife that I have used.
That being said, you really do need to maintain it, but this goes for any knife. You...
I can't say that I participated in writing my own blog, but I did enjoy perusing what ones existed! I hope it works out better next time around (and BDL's blogs are saved as it would be a shame to lose such a wonderful source of...
Squashes are usually pretty difficult beasts to cut through.
Unless she has specific requirements for more specialized knives, such as a boning knife, etc., the only other knife that would generally be used on a frequent basis would be...
