Duelling Knives from the Western Foodservice Expo
Posted on August 22, 2007 by Gary McCarty
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As a little follow-up to my post yesterday about the just-concluded [tag]Western Foodservice and Hospitality Expo[/tag], I did some research on the two sets of knives that restauranteurs seem to favor–[tag]Forshner[/tag] and [tag]Mercer[/tag].
The Mercer site was easy to find, but when I used its "where to buy" function, it turned up no results for California. I suppose I could buy the knives online, but you really should feel a knife in your hand before buying it.
In contrast, the Forshner kitchen knives site was fairly difficult to find.because the company’s bread and butter is the ubiquitous [tag]Swiss Army Knife[/tag]. Also, the Forscher label is produced by [tag]Victorinox[/tag], maker of the Swiss gadget, so most search results point to that product.
However, once there, I typed in my zip code and the "where to buy" function immediately turned up several local cutlery shops as well as big department store chains like Bloomingdale’s.
My conclusion from all this is that Mercer truly does just focus on the cooking schools and professional chefs while Forschner also caters to the consumer. The knives themselves are very similar, but Mercer’s are less expensive–and harder to get.
So what did I buy at the show? A German F. Dick forged Santoku knife. At half price, I couldn’t resist one memento from the show.
I’ll get my Victorinox (or Mercer) later.
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