So... lighter isn't better... heavier is...? Or balanced...
I should see if I can get a feel for them at House of Knifes or something. In terms of the blade it would make sense that Japanese 17 degree is sharper than German 23 degree. But thinner maybe less durable too?
What about serrated blade?
Cutco has pretty BAD reputation it seem, about their company. Who owns Cutco and has compared with other big brands?
Quote:
Originally Posted by Mancini
Well, I don't eat on top of my car with sharp knives but I'm interested in hearing the responses.
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LOL
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