We have many inexpensive kitchen knives.
I have eventually managed to persuade my wife to never again use a serrated knife in the kitchen.
My job is to just make sure that the others are always sharp. I enjoy sharpening so not a problem.
She just does not want to have to keep on asking me to sharpen them.
Our best knife is a 6" Wusthof cook's knife whose steel is x50 cr mov 15 when it's sharp my wife loves the weight of it for general kitchen slicing etc.
In an attempt to go one step better would it be worth looking at the inexpensive Ikkaku Donryu Molybdenum Petty 150mm, Ikkaku Donryu Molybdenum Gyuto 180mm or the Fuji Cutlery Narihira Honesuki 150mm?
Thanks and happy thanksgiving to you all.
I have eventually managed to persuade my wife to never again use a serrated knife in the kitchen.
My job is to just make sure that the others are always sharp. I enjoy sharpening so not a problem.
She just does not want to have to keep on asking me to sharpen them.
Our best knife is a 6" Wusthof cook's knife whose steel is x50 cr mov 15 when it's sharp my wife loves the weight of it for general kitchen slicing etc.
In an attempt to go one step better would it be worth looking at the inexpensive Ikkaku Donryu Molybdenum Petty 150mm, Ikkaku Donryu Molybdenum Gyuto 180mm or the Fuji Cutlery Narihira Honesuki 150mm?
Thanks and happy thanksgiving to you all.