[QUOTE=graybeard;3887668]
Quote:
Originally Posted by chuck
Victorinox hands down. I wouldn’t look at anything else. You can put an edge on them and they hold an edge.
The best set of knives for a kitchen I can think of outside of spending a small fortune.
X 2.....This was the perfect set-up that met my needs.
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Put down another vote for Victorinox. I use a carbon steel Mora knife for deboning, my fillet knife for a few minor tasks, and a fairly large Victorinox does the bulk of the work. My wife bought it for me and initially I thought that it was too big... by the time I'd done the first animal with it I'd changed my mind. Personally I like my hunting knives short, but a good butcher knife should have some length to it.