chefs-edge
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- Joined
- May 3, 2017
- Messages
- 23
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Unless it involves calipers or hardness testers, everything on here is anecdotal. Most here offering opinions have a wide breadth of experience with many, many knives. Most here cite the basis of their opinion when offering it. You are free to do with those opinions as you will. To disparage those opinions is bad form.
Not trying to disparage anyones opinion but the knowledge i seek is purely from hands on experience with this brand. That's very clear from the wording of the post.
I'v worked in busy kitchens for ten years and have spent thousands of hour's working with knives in a utilitarian sense. I have many knives that have been used as tools. They're scratched and not the best lookers but i keep them honed to razors edge.
I can see that there is much with Dalstrong that rings alarm bells for experienced Edge heads. I can see them too. But to be honest I thought this knife would look quite nice on my rack at home. But i also want to work with it from time to time too.
A 30 quid Vic Fibrox can be all the knife a Chef will need so why not a 85quid knife even if it is made in China.
So sorry to anyone who feels i shot down there opinions, I just really want to hear practical feedback (not amazon reviews) on this knife or brand negative or positive.