Any recommendations on a decent do-most-stuff chef's knife? I've spent the last 4 years with Anolon and Sabatier blocks and I'm moving away from my cooking mates and fancy something decent myself. Willing to spend a fair bit for something that will last me a long while.
Any recommendations on a decent do-most-stuff chef's knife? I've spent the last 4 years with Anolon and Sabatier blocks and I'm moving away from my cooking mates and fancy something decent myself. Willing to spend a fair bit for something that will last me a long while.