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AC, because you say so, I'll defer to your experience, but motorized sharpener scare the bejezes out of me. My in-laws have ground a nice set of old Wusthof's down to thin toothpics. Some have even blued from the heat. I'd advise Jason to stay with his sticks... they work, and you can't screw up too badly.
They have moved on to another person within the family.
You may want to look at Sabatier knives. They're French, available at Williams Sonoma or direct from France.
I want a good knife set that is dishwasher safe.
I really like the Victorinix Fibrox Pro set, you just need above average knives and sharpen them often. A sharpened average knife will always beat a dull fancy steel carbon etc. knife.I use the chefs choice trizor xv for sharpening.