There is not a bad knife on that list I put up. I even put up a "Shun"
for the point of showing no partiality. From the time of that last post until now, I've trimmed out 50-lbs. of hanger steak. I did it with a $10 "Chicago Cutlery"
santuko and a $1.50 "IKEA"
petty. I trimmed it out expertly, beautifully and deliciously. Could I have done it any better with a $600 gyuto and a $200 petty?!? NO. Most of the best "really working"
chefs that I know and work with have German knives. I've never held any of those that I've liked though. LOL. I've never been in a good kitchen that didn't have good sharp staff knives
. Almost every time they were either VF's
. Almost every one of those kitchens had a "Chef's Choice"
electric sharpener too. You can talk all day about big $$$ knives. That's cool. I like knives. This is a forum, you're supposed to talk about stuff. My problem is with every "new to cooking"
or "looking for my first knife"
person asking for help that gets recommended very expensive knives. Then after a number of posts the OP has disappeared and the tread becomes another knife muscle flexing
thread. Big $$$ knives don't make better food. Skills trump expensive equipment.
We work in kitchens ... This ain'te rocket surgery.