I have a Henkle chef's knife that I absolutely love. Yes it was expensive but it's worth every penny in my opinion. I run a Steel over it before each use and sharpen it (professionally) about every 12-18 months depending on use. If you have to force a knife to cut, thats when people get hurt. It should go through whatever your using it on like butter. Oh yeah. Always hand wash/dry it after each use. It only takes a second. My $.02
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