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<blockquote data-quote="JayKay" data-source="post: 278945" data-attributes="member: 324">where do you live?Wusthof is great.&nbsp; Shun would be better.&nbsp; The santuoko STYLE of knife is what people are calling the scalloped edge.&nbsp; Those scallops are like blood grooves on the old hunting knives.I need a worksharp.&nbsp; I'm no good with a steel, and am not very good with a set of sticks. (here's my mancard, guywhosmoremanlythanme)&nbsp; We had a knife block, with a full set of later-model Chicago cutlery.&nbsp; Most of the knives were unused, and still managed to unsharpen themselves.&nbsp; We have slowly replaced knife after knife.&nbsp; I actually tossed the whole block, and unused knives, just before Christmas.&nbsp; We kept the steak knives.My wife bought a whole new set of Le Creuset s/s pots and pans, but bought it piece by piece, so she only bought the ones she wants.&nbsp; Same with the cast-iron enameled cookware (same mfr).&nbsp; All great stuff.&nbsp; I would suggest &quot;building&quot; your own knife set in the same way.&nbsp; Buy the ones you want, and don't end up with ones you don't.We also have two Furi Coppertails, which are great kitchen knives.Oh, get yourself a cork drawer-insert, so you can store your knives in a drawer, without them touching each other.&nbsp; You're welcome.</blockquote>

[QUOTE="JayKay, post: 278945, member: 324"] where do you live? Wusthof is great. Shun would be better. The santuoko STYLE of knife is what people are calling the scalloped edge. Those scallops are like blood grooves on the old hunting knives. I need a worksharp. I'm no good with a steel, and am not very good with a set of sticks. (here's my mancard, guywhosmoremanlythanme) We had a knife block, with a full set of later-model Chicago cutlery. Most of the knives were unused, and still managed to unsharpen themselves. We have slowly replaced knife after knife. I actually tossed the whole block, and unused knives, just before Christmas. We kept the steak knives. My wife bought a whole new set of Le Creuset s/s pots and pans, but bought it piece by piece, so she only bought the ones she wants. Same with the cast-iron enameled cookware (same mfr). All great stuff. I would suggest "building" your own knife set in the same way. Buy the ones you want, and don't end up with ones you don't. We also have two Furi Coppertails, which are great kitchen knives. Oh, get yourself a cork drawer-insert, so you can store your knives in a drawer, without them touching each other. You're welcome. [/QUOTE]

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