These are some of the daily knives I use, a couple 8” chefs(Global and Zwilling) , Messermeister bread knife, and 6” Victorinox boning knife semi stiff blade, Overall for the money they hold a good edge and only have to sharpen maybe 2 times a year for the amount of cooking I do, I mostly just hone them up with the steel during use and have had good results, planning to add a quality paring knife next
by Meat_Emporium
