Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
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- 16,220
I have two chef's knives, both with 200mm (8" blades).
A "Tramontina" made in Brazil from German steel (?).
A Villeroy and Boch "Vivo" made in Germany.
I use the former for everything from carving meat to slicing tiny cloves of garlic. It cost in the region of US$ 60.00.
The latter was "free" as part of a promotion by a local supermarket (collect stickers for prizes) and hardly ever gets used. It's still in the box. I probably wouldn't own this one had it not been for the promotion.
As the "Vivo" is hardly ever used I can't remember if I've ever sharpened it since new. The "Tramontina" is generally sharpened (edge restored) prior to cutting meat, maybe twice per week.
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