Originally Posted By: wfaulk
If anyone is in the market for nice kitchen knives, I wholeheartedly recommend Shun. They are incredibly sharp. I have a small set of Henckels knives and if I had it to do over again, I would definitely get the Shuns. I definitely need to get the old knives sharpened now.

Have you tried a ceramic one? I got one for Christmas a couple of years ago, and it was sharper than any steel knife I've used, and still is. The first time I tried it, it cut an ordinary small tomato into forty slices, most of which were basically transparent.

You can't use them for anything that puts any twisting force on the blade (boning meat) because they aren't flexible like steel, but for straight-up-and-down slicing of vegetables, chicken fillets etc., I'd say they're definitely worth the rather high price.

Peter