Originally Posted by howy61
Ok, so far you have good info on stamped vs. forged, trying out the handles, and MOST important keeping them sharp.
But how often and for what are you planning to use them?
$500 Japenese knives are impressive, but unless you are a professional chef, not all that pratical for the weekend warrior.
And lots of professionals use "inexpensive" knives. I know the Victorinox Forschner
line is pretty popular. Same goes for pots and pans. Check out Sam's club and you'll find restaurant stuff. Keep em sharp and they'll work and they're cheap enough that you won't lose sleep if you take them to a BBQ cookoff.