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Old 02-12-2010, 11:39 AM   #6
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

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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