Quote:
Originally Posted by PR_Tom
About the only knife I use is an 8 inch chefs knife. I'm going to replace my recently broken one with a $20 Oxo goodgrips one. Because money doesn't grow on trees and they get good reviews.
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I know what you are saying.
I own a $300 Japanese sushi knife - that knife is truly in a class by itself. I feel like a fricking Samurai just drawing it from the scabbard.
However, I have owned Wustof, Henkels, etc. but I have bought knives that are equal to or better than those from Ross and Marshalls for about $20 - the same exact quality - probably even made in the same place because the steel, shape, weight, balance, etc. are all the same, but only lacking the "Williams Sonoma" or other overly expensive brand mark-up labeled into it.