What knives are the best?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
My first real chef's knife I purchased back in the 80's was a Henckel 10" 4 star and I still have it, don't use it much anymore but I do pull it out for turnip lol. Since owning it I've moved on to sharpening my own blades and consequently had the bolster ground down to accommodate for the 35 years of sharpening and I also rounded the top of the blade close to the handle with a file so it's not as sharp on my index finger when using it. I also have a few other western knives that I've accumulated over the years and many that I gave away to friends, except this one, it will stay with me. I've used Japanese pretty much exclusively now for over 20 years with Kikuichi my go to brand, a little expensive but worth it considering knives were the tools of my trade.

Top Bottom