Quote:
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?
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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.
