Originally Posted by Q_Egg
... high maintenance or not. They can be extremely sharp and hold their edges longer. When they do need to be sharpened, you can do it with a few professional waterstones and a bit of practice. The harder they are (Rockwell #'s) the harder they are to sharpen.
Take a look at Kershaw Shun if you do not want to go far away from the mainstream. Their Pro and Classic Series have some nice selections. You can also talk to them on their toll free line and ask some specific application questions. They will sharpen their knives anytime for no charge if you ship them to their plant in Oregon.
Interesting--I researched them.
WOW--High end quality, High end workmanship, and High end price
May have to pass for now and save my nickels
"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), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.