What is a good chefs knife.

Joined
Dec 22, 2005
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After viewing this thread
http://www.bladeforums.com/forums/showthread.php?t=418627

Found a lot of good suggestions here; as well as warnings of violent explosions on improper sharpening and other mysterious bad things which may happen.

Left unanswered is just what properties make a knife of this type good, better or best? Is it: The ability to perform certain tasks with effortless precision? Not need resharpening for the longest time? Takes the keenest edge? Survive being bounced of the floor a couple of times? Corrosion resistance? Prettiest? Not exploding while being sharpened?
 
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