Need a new knife.

Not another of whatever the hell that one is.

It is/was a Henckels knife. Ill probably send it back, but still.

LINK

You owe it to yourself.

I wish.

Some of the knives on the chefsknives website look good.

Ill check out the victorinox. Im not a chef, but we do like to cook and we used the crap out of this knife. Still have 2 backups of lesser quality, but it was the one I always reached for.

I read an article re: which knives celebrity chefs use. They all had $300 and up knives except Donald Link. He used a Victorinox and when it was worn out beyond repair he just bought another.

I'd say you are gonna need to let that roast cook a loooooooooong time.

Go to an Asian market and load up on "kiwis"
They are around 5 dollars and work great...

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It is/was a Henckels knife.

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I heard stories about Henckels propensity to break, but never saw it with me own eyes.

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Buy a Japanese gyuto or santoku with good reviews from chefsknivestogo.com

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Use the forum on this site. Full of great info. I got my chefs knife through there. Most Japanese steel is not made to pry or cut through bone like German steel will. Most generally recommend you get a couple knives to do different task.

The Japanese steel gets ridiculously sharp. Don't go buy shun or any of the other Japanese brands from the stores. You can get handmade stuff for the same if not cheaper price than what you pay for the mass produced stuff.

Shun are my personal favorite. They are light and very sharp, and they maintain their edge for quite a while. I purchased the Ken Onion set 6 years ago, I have never had them sharpened and they still cut as if they were brand new. Seriously, they are fantastic.

On the other hand they do require you to be a bit more diligent with your care. They are more fragile than the Wusts and Henks. Both my large and medium chef knives are missing their tips due to others using them incorrectly. Plus due to their design they are meant to cut, which means you slice rather than put weight and pressure as you would one of the German ones. I realize that last part isn't a great explanation, but if you read into them you will understand better.


Anyway I hope I gave enough info both good and bad to help your decision. I do believe once you begin using these you will rarely miss the Germans. I still have an old set of Wusts I use rarely for any heavy duty cutting, because, as I said, the Shun require more delicate care. This is very rare though.