Kitchen Knives?

[AlaChoctaw]

Has anyone tried the Spydie kitchen knives.I'm an occasionally serious cook at home.Can anyone recommend or dissuade?

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"To grow older is inevitable.To grow UP is optional."

 

[Jeff Clark]

I really like the smooth edge models. The MBS-26 steel gets sharper than almost any other stainless (seems to be comparable to some AUS-8 kitchen knives I've got). All my kitchen knives (I've got maybe 50 from 35 different manufacturers) will do a smooth job of shaving my arm, the Spydercos feel more like a straight razors than most of the others. It made me rethink my crowded knife drawer. The alloy is also harder and tougher than most kitchen knife alloys.

Personally I don't like serrated edges, and the Spydercos are no exception. It's easy to damage the teeth and hard to fix them. It's harder to sharpen the teeth than a straight edge. Spyderco bevels the serration on the wrong side.

 

[Nakano 2]

Being an occasional chef myself, I' ve found the Santoku model to be very versatile. It is lightweight and flexible enough to do most types of prep. It can do light chopping and makes for a makeshift spatula on occasions! But for heavy chopping I go back to my $12 Chinese cleaver. My vote goes to the plain edges as well.

L8r,
Nakano