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I've read a million posts here on knife selection. Like everything....lots of info/ lots of opinions. My question is how to choose a knife that will "feel right". I have an old butcher knife with worn blade and wooden handle....that is my favorite right now. I also have Pampered chef "junk" that I hate the feel of. Is there a place to "test drive" a knife to see if I like it ????
I am looking for a knife to slice cooked meat ( brisket/PTL, etc) after it is cooked.
As always, thanks in advance,
Donnie Dawes - Carrollton, KY
1-XLBGE, 1-Beautiful wife, 1 XS YorkieI'm keeping serious from now on...no more joking around from me...Meatheads !!