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Unread 02-12-2010, 12:39 PM   #6
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Saint Leanders Parish, CA
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I prefer forged knives for the quality of the steel. The arguments are extensive and long, but, essentially forging increases the ability of steel to take and hold an edge for a longer period of time. It has to do with grain orientation etc...

I would look for a forged knife with a solid handle, Consider Global as a good mid-price knife also.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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