north central Iowa, Hampton | The hard part is knowing what current production is like. I use a set of walnut handle Chicago Cutlery. (Mine are 30 years old). Always hand wash, keep a steel handy and if I can’t steel it sharp enough to shave my arm, it’s time for a whetstone. (Every couple years or so).
I do notice that a lot of restaurants use cutco.
Wait for a good cook to pass and hit the estate auction???
Edited by kpaul 12/7/2018 09:46
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Kitchen Knives
