(06-24-2018 09:04 AM)JMUDunk Wrote:  I’ve got the full range of everything Wusthoff that I’ve used professionally and now personally since ‘92.

Hit em on a steel once in a while when needed, otherwise I use (gently) a chefs choice (circa about 1982) about twice a year, also as needed.

I guess it’s like most things, you get used to things you like, if you didn’t like it, why use it enough to get used to it?
I esp like the workhorse 8” in chefs knife and the 6” cleaver.

I’ve got the Classic line, probably the most widely used knives on the market, least used to be.

Good luck. Main point is use what you like. If you spend anytime with them at all, don’t put up with schit you don’t like.

I have an 8in Wusthof chef's knife that I use for bigger jobs that require less precision. For ones that require a finer edged blade I use the Tojiro. And then to crack some skulls (er I mean bones) i break out a giant cleaver I got from a restaurant supply store.