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What to look forFeb 10 '00 (Updated Mar 04 '00) Write an essay on this topic.This is a guide to purchasing knives that will last you a lifetime. For ease of reading, I will break it down into parts: HANDLE -Make sure that the knives have a full tang (the blade reaches all the way to the back of the handle) -It should be made of a non-porous material like plastic or thermo-resin (thermo-resin is better because of added durability) -Wood is bad because it will absorb anything it touches: VERY unsanitary. In fact, wood has been banned from commercial use. -Make SURE that they have rivets. A knife with no rivets is a broken knife -Comfort is always a plus, a form-fitting handle also is safer to use because it lessens the chances of slipping. BLADE -High-Carbon Surgical Stainless Steel blade -Regular Stainless steel blades dull easily -Regular High-Carbon steel blades rust easily -High-Carbon Surgical Stainless Steel does neither one, try to find 440A grade steel (highest grade) -DON'T get a serrated edge, it can't be re-sharpened and destroys your food -Instead get a straight edge or a 'DD' edge (only one company has the 'DD' edge) OVERALL -Make sure it has a VERY good guarantee, even the best knives can be damaged -Get a knife that's well balanced That's about it. Now, go out and find your knives. Be warned though, you don't get quality cheap. Also, if you want my recommendation...take a look at Cutco Cutlery first and you'll save yourself a lot of time.  |
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