mast3quila
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- Jul 20, 2011
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I have my knives (Takeda, Heiji) and the family has theirs (Calphalon Classic Forged). This question is about theirs.
It bugs me seeing Made in China with German Steel every time I use one.
It also bugs me that the bolster is huge and prevents me from sharpening the heel. I've sharpened them enough that there is a gap at the heel on a few of them.
So...I want to replace them.
Is there a general consensus on which German brand/line is most desirable?
I will take care of them as far as sharpening goes and pulling them out of the dishwasher when I see one in there. However, they will see granite and disposable thin plastic cutting surfaces most of the time. It's a battle I can't seem to win ullhair:
I'll probably replace just the 8" chefs, boning, paring, and that serrated tomato/bagel thing unless I find a killer deal on a whole block from one of those big stores that always has coupons and clearances.
Thanks for sharing your opinion.
It bugs me seeing Made in China with German Steel every time I use one.
It also bugs me that the bolster is huge and prevents me from sharpening the heel. I've sharpened them enough that there is a gap at the heel on a few of them.
So...I want to replace them.
Is there a general consensus on which German brand/line is most desirable?
I will take care of them as far as sharpening goes and pulling them out of the dishwasher when I see one in there. However, they will see granite and disposable thin plastic cutting surfaces most of the time. It's a battle I can't seem to win ullhair:
I'll probably replace just the 8" chefs, boning, paring, and that serrated tomato/bagel thing unless I find a killer deal on a whole block from one of those big stores that always has coupons and clearances.
Thanks for sharing your opinion.