Originally Posted by pal251
I'm getting tired of my sub part cooking knives that I have.... Today it was tough to cut up a measly onion. It's really farking me off, hehe
I am looking at the Victorinox cooking knives and they seem to be pretty decent.
Any recommendations on a general purpose knife, cleaver and paring knife along with a knife block or are knife blocks no good?
I'm all for new toys in the kitchen, but even the best new knives only stay sharp for so long. Get yourself familiar with sharpening a knife. It's not difficult, and it will extend your relationship with whatever knives you buy.