F. Dick - 9" Chef'S Knife, Forged

I've been using one of these every day for a year and a half now and I'm just not impressed. Sure it beats the heck out of something you'd buy at Target for $10, but it's got some serious drawbacks.

First off, it's heavy. I'm a big guy, but even in my hands it feels weighty. If you are cutting up a whole turkey or pig carcass, this knife rocks. If you are trying to do anything smaller, it's a pain.

Second, it's got a really thick blade that tapers from top to the edge in a triangular shape. Again, this thick blade is great for big jobs, but if you are trying to do anything delicate or, god forbid, a brunoise forget it. The tapering of the blade causes your cuts to be angled and makes it an exercise in frustration to do nice knife cuts. Even for simply dicing onions, it's too bulky.

Finally, it requires frequent attention with a whetstone and honing steel to keep sharp. There are other knives (like a Global or better still a Shun) that don't require this much pampering.

If you need a knife for cutting up carcasses or whole primals and don't want a cleaver, this knife is a good choice. Otherwise, look elsewhere and you can find far better knives for almost the same price.

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