The Kiwis are super-sharp and very cheap, and unless I am mistaken the Victorinox Fibrox was recommended by Wirecutter in the past (or maybe it was ATK, I just recall seeing it from a reputable source).
We’ve been really happy with our Wüsthof’s. Steve is meticulous about keeping them sharpened - that’s half of it.
I love my Wüsthof’s as well.
ETA: we went to a restaurant supply store to buy ours. They let us try every knife in the store and gave me stuff to chop. It was also way cheaper than other retail options for the exact same products.
-------------------------------- "Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson
I have an expensive Henkel I think, and several much less expensive from OXO, Sharper Image, etc. to tell the truth they all keep a good edge and work about the same.
-------------------------------- "A mob is a place where people go to get away from their conscience" Atticus Finch
I use a carbon steel chef's knife instead of a stainless steel one. It is super easy to sharpen razor sharp with a ceramic rod. I've had it for over 45 years. It's the favorite knife in our household.
-------------------------------- fear is the thief of dreams
We have 3 Wüsthofs that my son in law gifted us. They work fine and I keep them sharp on a steel. A couple of older ones (don’t recall brand) were retired to a drawer when the new ones arrived. I am not a knife expert, but I do a lot of cooking. Balance and how they feel to you seem important.
One thing I have learned through experience: there are certain chef’s knives that can come to rest on your board with the sharp side UP…for example if you toss it down casually. Always lay your knife down on its side.
Nobody seems to mention that.
-------------------------------- “It's hard to win an argument with a smart person. It's damn near impossible to win an argument with a stupid person." -- Bill Murray
Posts: 13890 | Location: The outer burrows | Registered: 27 April 2005
Jodi
