I've been using the same old chef knife for about 10 years. It was a hand me down that won't get a fine edge no matter how it's sharpened, but it never really goes dull either. The steel is just too freaking hard. But a couple of weeks ago my new knife came in from an amazon order. A
Chicago Cutlery Insignia series with an eight inch blade. It's not a Wusthof or anything, but I only paid $18 for it and the difference it makes for prep work is amazing. I highly recommend it above all of the knives I've used that run under $100, it puts the standard victorinox or dexter-russell knives to shame.
So how do you feel about Paula Dean knifes? Lizette got a set for the wedding and i think they are pretty good but yeah im not a cook so i dont know.
ReplyDeleteI've never used them so I can't say. The curve for the chef knives I'm seeing doesn't look steep enough for comfort, but that's more preference than anything.
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