GAnewbie
Well-known member
Recently nicked myself with a knife trying to carve a turkey. It was a classic case of a dull knife is more dangerous than a sharp one. Fortunately it was superficial, but put me on a mission to get a better sharpener, and maybe invest in some high-end knives. Just bought a new sharpener, Chef's choice manual sharpener (can do asian or german), to see if I can recondition the old knives (25 years, and not that great a set to begin with). So a few questions.
1. Do you have a brand you really like?
2. Asian vs German preference?
3. If you were to start purchasing high end knives which type (chef, paring etc.) would you start with?
1. Do you have a brand you really like?
2. Asian vs German preference?
3. If you were to start purchasing high end knives which type (chef, paring etc.) would you start with?