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danmarsh50's Profile

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What kind of kitchen knives do you use?

As a professional chef I switched from Wustof to western style Japanese knives (Shun, MAC) within in the past few years. I like the thin blade style of the Japanese manufacturers and they're easy to sharpen as compared the Wustof's.
There is a great DVD titled "The Chef's Edge" from Korin Japanese Trading Corp which describes traditional hand sharpening techniques for Japanese Western-style knives using wet stones.

Oct 10, 2006
danmarsh50 in Cookware