Something Delicious

[Nadeest]

Originally Posted by Sun

Thanks hon. What I would suggest is that if you want a Shun watch for sales. They go on sale once or twice a year. I really wish I had been working with one long ago. Friends tried to tell me to switch from German to Japanese knives but I am stubborn. The Shun are lighter and hold an edge much longer. The heaviness of the German knives made no sense to me once I tested a Shun. With such a sharp edge I was able to use the knife for so many tasks including filet. I could take a whole Salmon down in no time. The knife just glides right through everything. Beautiful.

A friend of mine, and a classmate in culinary school used a Global Chef's Knife. It worked pretty well for her, and I liked the look of it.