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Old 04-22-2008, 13:26   #33
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I have a Kitchenaid 7" Santoku that keeps a razor sharp edge for a long time and I do most of my slicing with that (we eat a lot of raw and slightly cooked vegetables). I also have a Wusthoff Grand Prix paring knife I use a lot but I don't know why because it won't hold an edge worth a darn and the grinds are just terrible. I don't know what people see in the Solingen made stuff. The steel is nowhere near as good as high carbon or Japanese stainless and they aren't cheap!
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