[Cboldt]

-- If I didn't love onions so much, I probably would have never developed an appreciation for the chef's knife. --

High-five on that one. And it has to be a steel that takes and holds a decent edge. I got some KitchenAid (low end) then a mid-grade (like $50) chef's knife. Neither worked well. Then I dusted off the almost 40 year old Chicago Cutlery carbon steel blades. They work the best, by far. Your mileage may vary, of course.

[Jeff Chandler]

steel that takes and holds a decent edge . . Chicago Cutlery carbon steel blades

Mrs. Chandler keeps one of these next to her Chicago cutlery block:

[ROCKLOBSTER]

Your mileage may vary

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