This has been discussed before, but lots of new members with fresh ideas now.
I am gonna treat myself to a new 8" chef's knife for Father's Day.
Someone has to look out for me
Will be used only for "special" prep work and by me only!
Vacillating between Henckels and Wüsthof.
I do not want to venture into obscure brands.
This may grow into a set some day if Karen will just win the lottery for once
Price is always a concern, but "value" and "quality" are paramount.
Lot's of them available on EBay at prices that seem competetive.
Second question--"steel" vs "ceramic"???
Have used a "steel" for years.
Differences or advantages to "ceramic".
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.