Some of you know i took a new seasonal chef job in NC but i have a mexican guy that really works his ass off 7 days a week and is actually very talented. All the knives there are well honestly ****! I mean literally hard time cutting room temp butter.
I was thinking somewhere along the line of the TKC but wanted to get some other opinions. It has to be something that is versatile for almost anything. Ive already taught him how to sharpen and he is getting better with practice and there are stones there.
He wants to stay under $200.