Knives

Discussion in 'Cooking Equipment Reviews' started by munish16, Aug 24, 2011.

  1. munish16

    munish16

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    At home cook
    Last edited: Aug 24, 2011
  2. boar_d_laze

    boar_d_laze

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    Probably not. There's not a lot of information on the page, but given the prices, appearance, etc., it's likely those are lousy knives. It's also not a great selection of profiles.

    You'd be better served with a higher quality, more restricted set. There are several suitable lines, but for a lot of very good reasons, R. H. Forschner Fibrox and Rosewood (same but for the handles) are the easiest to recommend. Start with a 10" cook's knife and don't add unless and until you need to

    The key to using knives is keeping them sharp. As long as your knives will take and hold a good edge, they're good enough. Don't obsess on the "right" knives until you learn to sharpen. Sharpening does not include anything carbide nor anything advertised as being good in a tackle or tool box.

    BDL