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| Thread ID: 145984 | 2018-03-24 12:40:00 | Calling any chefs for kitchen knife recommendation | Greg (193) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1447671 | 2018-04-01 09:37:00 | We bought some in a staged "sell" in Mitre 10, some 10-12 yrs ago. They demonstrated the knives. We bought one for ourselves, and one set each for our "kids". Now, all this time later, the best one, the etched, very sharp one gave up its handle a few years back, the others are still going strong. If I saw the same demonstration in our store now, then I would definitely buy again, they stay sharp, marvellous!! | Misty (368) | ||
| 1447672 | 2018-04-01 09:59:00 | We bought some in a staged "sell" in Mitre 10, some 10-12 yrs ago. They demonstrated the knives. We bought one for ourselves, and one set each for our "kids". Now, all this time later, the best one, the etched, very sharp one gave up its handle a few years back, the others are still going strong. If I saw the same demonstration in our store now, then I would definitely buy again, they stay sharp, marvellous!! What brand? |
Zippity (58) | ||
| 1447673 | 2018-04-02 05:47:00 | A mate of mine who is a retired butcher says that a blunt knife is more likely to injure you than a sharp knife. (50 years in the trade) I can see the logic of it, especially when boning out meat. Ken +1 |
Tony (4941) | ||
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