Quote:
Originally Posted by classicman
I love my Wusthof (correct spelling) knives . The handle is larger which accommodates a larger hand. I have owned mine for several decades and they perform extremely well. Knives that all have a serrated whether it be a bread or french or filet... immediately show their imperfections. You do not want a serrated edge for many applications.
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I don't like serrated edged knives either, except for cutting bread or tomatoes. I do have a very small Henckel that works really well on tomotoes that I usually use though. It's wicked sharp. And isn't sharpening part of the whole chef experience anyway? I like sharpening knives...
