Recent content by jellybean0215

I was thinking about the Hiromoto AS, Murray Carter SFGZ Funayuki, Ashi, or the Konosuki. Any comments, suggestions, or additions to these would be helpful. Which can hold an edge better, sharpen easily, and how much care do they require? And like I said, other knife suggestions are welcomed...

Do you have any suggestions as to make and model of the chef's and paring knives? Also a suggested type of sharpener and cutting board?

Any suggestions would be appreciated. I began looking at Henckles Zwilling knives as I had thought them to be good knives, but upon further research it seems there are a myriad of higher quality knives to consider. What knives other than a chef's knife and parring would be useful for your...