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In response to
"Quality kitchen knives... thoughts? Opinions? Any experts? Steel, angle, hardening... does anyone understand these stats? -- nm"
by
Mop (190 lbs)
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High carbon steel good. Henkels good, Wustof good.
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It's very good if the blade tang is part of the handle.
If you haven't had a good knife before go for a mid-priced one, just because it'll be less intimidating.
Also...make sure you try the knife/knives you're buying out first. Pick it up. Hold it. Make the moves you would when you use it. Make sure it fits your hand and feels comfortable. If it isn't comfortable you aren't going to use it.
(Once upon a time I worked at Crate and Barrel and sold knives.)
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