|
i'm a culinary student (graduate in nine days to be exact) and i have a set of Wüstoff Classic knives that were included in my "tppl" kit... they have needed little to no sharpening, save a few passes on a fine grade stone, and the usual steel swipes before and after. i've seen hundreds of knives, and out of them i like to use the Wustoff line the most. i also enjoy the Kyoceera Ceramic series, somebody said brittle, they must have had a blade from 20 years ago that was left in the sun.. they stay sharp (as long as you arent using it like a utility knife and cutting things like rope, plastic, paper, etc.) for atleast five years.. and if they break, they will be replaced for free... thats my bit on the knives, get the Wustoff... you wont regret it
__________________
if you think pussy tastes like ass,
you need to start taking smaller
bites
|