Chef Knives

Q: Here it is, via reddit.com: http://www.cookingforengineers.com/article.php?id=129 I found it amusing that there is a web site named "cooking for engineers." Anyway, the author put Global and Mac on top. Surprisingly, the blades of these knives are stamped, not forged.

A: -I found it amusing that the alleged "engineer" was unaware of how to measure the bevel on blades. He also neglected to include an American line of cutlery. -Of the knives he tested. The "GF" series of Globals are forged, not stamped. They are usually a little heavier/thicker than the stamped versions. The GF-36, Chinese chef's knife, is one of my favorites. Forged, not stamped. A mixture of santoku, cleaver, and chef's knife. -Also, CR tends to review that which is commonly available in department stores (or the box stores like Target, Costco, etc.). Look at stereo equipment, for example. They review the "all in one" units, for example, not the audiophile stuff. Those who read food and cooking groups likely have the equivalent of audiophile standards. -CR is very clear what they do. They review stuff that is readily available throughout the country, and that would be used by the average Joe. If you have a specialty interest, you probably already subscribe to a magazine that is devoted exclusively to that subject. I think we're saying the same thing here, though.

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