As a chef, I require my tools to be of a certain standard, I work in a 180 seater establishment that books out both lunch and dinner, kitchenware, in a place like this will show up if its of inferior quality, my medium east/west was lasting only 18 months before it was run down at the heel and unusable. In my opinion, these knives, though marketed as professional quality, are only up to domestic standards. You should always buy the BEST that you can afford as far as tools for your trade go, there are better quality knives out there around the same price range. The sharpening system really is a gymic. The blade of your cleaver needs different attention than that of you boning knife, one system I feel cannot cover both. For years the old stone and steel method has been the benchmark sharpening system for chefs, it is tryed and true, it creates a skill that is REQUIRED in the profession, now with time working against them chefs are turning to quicker means of quickly getting an edge. I take my knives home with me twice a week and stone them outside of work, I have pride in the edge I can produce and the sharpness of my knives, something the trade is loosing. But not all is lost for furi, I still use their boning knife, its great, wish it had better quality steel in but it feels fantastic. Furi made a oval shaped sharpening steel which has been taken out of production, if you can find one, buy it, it's truely amazing and if you don't want it, I'll buy it
Keep cooking
Craig
