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+1 on the Ken Onion. Very versatile.
Once you sharpen them keep a steel around to keep the edge in shape. It saves a lot of sharpening. Taking care of the knives is as important as sharpening.
I’ve spent years reminding MrsWD to take care of the damn knives. Don’t mix them with any of the dirty dishes, do not put them in the dishwasher, AWAYS use a cutting board, never cut against anything metal, stone, or ceramic.
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