Thanks for the clarification. I did not want to confuse Tams with the various grinds. I believe that you might have misunderstood my previous post. A blade ground only on one side, is a single-beveled
blade. Yes, it is also called, a chisel-ground
-blade. A blade ground on both sides, is double-beveled
, and is also called a "V
"-ground-blade. But there are many different grinds: Hollow, High-Flat, Full-Flat, Flat, Sabre, Chisel, Scandi, Double-bevel, or Compound-Bevel, Convex, Full-Convex. I hope that I have mentioned all, if not most of the various grinds anyway. I have a friend, who is a custom knife maker, and I would have to consult with him, but I do not live near him anymore. Yes, an edge may have several bevels, such as the Chef's Choice Trizor 10X
series knives. I am not here to confuse Tams with technical terms about bladesmithing, or blacksmithing.
If I had a dollar[no, make that an ounce of silver, or better yet, gold!], everytime I have read questions about "what knife should I buy?," or "which school should I attend?," I would not be sitting here, but laughing my way to the bank, or on second thought, considering how banks are failing weekly, a credit union instead! But seriously, I do not know what Tams' budget is, nor do I know what kinds of knives she is seeking to purchase. Also, please excuse the typographical error in my previous post. My fingers do not always keep up with my thoughts.
The aforementioned brands of cutlery posted above in my previous post, should suffice, as I believe that they are double-beveled, or "V
"-ground, if you will. The traditional Japanese kitchen cutlery is typically chisel-ground, and cost considerably more than double-beveled, or "V
"-ground cutlery, if you will, again. [If those wooden handles loosen, gently tap them on again with a small mallet. The Japanese are more concerned with the blade than the handle. I would also suggest oiling those wooden handles thoroughly, with boiled linseed oil
If Tams desires forged cutlery, then, the Chef's Choice Trizor 10X
cutlery is the best American-made, forged cutlery. I like the partial-bolster feature. I had worked with an extern, from the C.I.A.
, who owned a complete set, and was quite satisfied with them.
Many years ago, I had called Edgecraft Corp.
, and conversed the president, and was quite impressed. He explained to me, how they painstakenly developed that formula, and they believe that their knives are superior to any European or Japanese kitchen cutlery. He said that the disadvantages of Japanese cutlery, were that they were expensive, and brittle. He was an engineer by training. They import a German-made line called Master Series 2000
, which is made by a German cutler, which has been making butcher knives for generations. I was not told which company was subcontracted to make those knives. Nonetheless, they slightly resemble the F. Dick ProDynamic
The LamsonSharp Forged Cutlery
is Made in USA with German steel. However, I do not like full-bolsters, which are commonly found, on forged kitchen knives, due to the manufacturing processes. I called Lamson & Goodnow
, and was told that EdgeCraft Corp. had contacted them to subcontract the Trizor 10X product line, but since Lamson & Goodnow
is a small cutlery manufacturer
, they declined.
I see the Dexter-Russell is now offering a Lifetime Warranty in order to compete with Lamson & Goodnow. Dexter-Russell
is the largest manufacturer of commercial kitchen cutlery in the U.S.A., and the world
. They are consistent in their Quality-Control, and have a vast selection of cutlery.
The Chroma Japan Chef
might be a good
alternative to the Mac Professional Series
I prefer stamped blades in the kitchen, instead of forged blades, because they are lighter, and less expensive. I personally have the LamsonSharp PRO
line of cutlery. They are Made in USA, have a Lifetime Warranty, manufacture a complete line
of cutlery, including turners
]. [The best prices online: Cookware
I am intrigued with the Mora
] cutlery. [U.S. websites: Frosts-Scandia
.] They have nice rubber handles
. They have excellent Swedish steel
. Some Japanese cutlers
are using Sandvik steel
to make their blades
cutlery. They have a good reputation for their butcher knives.
A restaurant supply store owner
, told me that Forschner/Victorinox, subcontracted with Lamson
, to manufacture
their Chinese Cleavers
. I also noticed the other Forschner Chinese Cleaver
was made in Portugal
I think that I have given Tams a wide variety of brands to choose from. I would also suggest that she buy a good honing rod by F. Dick
, or Norton
scraper[for scooping up the chopped Rosemary, etc. I prefer a 12 in. Chef's Knife
for chopping herbs.], regular
; and a sharpening stone, by Norton
. Last, but not least, I would like to suggest to you, Tams, consider buying a sturdy, heavy-duty, commercial, tool box, which does not have hinge-pins, which can be removed with a pair of pliers, and a small luggage lock, as a padlock might not fit the latch. Good luck. :chef: