- Joined
- Sep 12, 2014
- Messages
- 76
Hey guys,
One of my friends approached me and asked if I could help him to choose a good kitchen knife. The thing that he didn't know is that I really don't cook. So, I had to admit to having almost no knowledge in this realm, but told him that I knew just the place to help with the right decision... that's where you guys come in.
A little Q&A and I managed to get a few details. His primary "hard" use will be for cutting whole chickens. He wants a a minimum of a six-inch stainless blade. He wants a blade that can hold a good, really sharp edge for a long time; a knife that he can get away with stropping, he has no sharpening skills. He has around a $100 budget.
Anyone know of a knife that will fit the bill?
One of my friends approached me and asked if I could help him to choose a good kitchen knife. The thing that he didn't know is that I really don't cook. So, I had to admit to having almost no knowledge in this realm, but told him that I knew just the place to help with the right decision... that's where you guys come in.
A little Q&A and I managed to get a few details. His primary "hard" use will be for cutting whole chickens. He wants a a minimum of a six-inch stainless blade. He wants a blade that can hold a good, really sharp edge for a long time; a knife that he can get away with stropping, he has no sharpening skills. He has around a $100 budget.
Anyone know of a knife that will fit the bill?
