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post #1 of 5
Thread Starter 
i am running a tight budget of 50 $
and i am looking for my back up chef knife ( so nothing crazy)
having said that i am looking for a solid knife i do not like them heavy . i like bit of flexibility in the blade .

what are my optiond???
post #2 of 5
What length? What country are you in?
post #3 of 5
Thread Starter 



8 inch or 10 both are finw byme

post #4 of 5
I use a really cheap ($7-12) update with german steel plastic handle six days a week. Ive never chipped one but the handles get a little rough feeling. Never again will i bring damascus or anything fancy with me to work. The spine isnt beveled thats a total deal breaker for alot of people.
post #5 of 5
Thread Starter 
Hmm cool thanks
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