AMERICAN CUTCO VS GERMAN HENCKEL KNIVES
     By Irene Baron     www.irenebaron.com 

My father always said a sharp knife was a safer knife.  He took great care with our cooking knives. At least once a year he would moisten a large whetstone and sharpen his favorite knives.  He did it methodically and with care. Good knives were hard to come by. 

During my last year at Hiram College in Hiram, Ohio, I took a cooking class. The class had an Organic Chemistry prerequisite. Only students who had passed Organic…