Henkle's here. Had them for years and love them...
Thanks for the tips guys. I'll start doing my research with your suggestions.
http://onemansblog.com/2007/04/23/how-to-buy-the-best-knives-for-every-budget/
He is right about the edge on the Katana's I had to work a nick out of the blade on our santoku with the stones this weekend. If you have heavy chopping you need to process like chicken bones make sure you get the nakiri.
He is right about the edge on the Katana's I had to work a nick out of the blade on our santoku with the stones this weekend. If you have heavy chopping you need to process like chicken bones make sure you get the nakiri.
We've got a few Henkels that are great knives, and my chick had a large Whustoff chief knife that she had for years and never sharpened it. Once I took the waterstones to it, it cuts like new and holds its edge for quite a while.
The best thing you can do to preserve your edges is use a proper wood or synthetic cutting board. Nothing glass or ceramic.
The best thing you can do to preserve your edges is use a proper wood or synthetic cutting board. Nothing glass or ceramic.
ceramic!
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