In training. Not very many Cajuns are natural born Chefs, so I kinda feel like the odd ball out!Are you a chef? ....
I have Chicago Cutlery. Lifetime warranty and sharpening.Only drawback is they are located in New York. DON'T BUY STAINLESS.. Does not hold an edge.Anyone have any good recommendations for a set of kitchen knives? Looking on eBay for some...
You're in Texas, too?Texans had a similar issue until 10-15 years ago. It was all the same stuff everywhere. Burgers, Fries, Steaks, but we've been seeing a resurgence. I tended to emphasize American Fare when I was cooking. I preferred to take traditional American recipes and refine them to a less rustic more restaurant family food. Many cultures foods are coming out of the home, Germans for instance, and it's been great to see how they adapt to a faster setting.
I like hi carbon. It holds an edge, but it's a pia to sharpen, so I just stay on top of it with a steel.I have Chicago Cutlery. Lifetime warranty and sharpening.Only drawback is they are located in New York. DON'T BUY STAINLESS.. Does not hold an edge.
I am, about 45 minutes south of Austin.You're in Texas, too?
I like Wusthof if I'm spending good money on knives.I got tired of using the department store quality knives years ago. My suggestion is go to a good cutlery store. I bought a set of Forschner Knives for DW 13 to 15 years ago at a local cutlery store. Great knives, high quality stainless, full tang, wood handles and I keep them razor sharp using the dual angle ceramic rod system.
http://www.knifemerchant.com/products.asp?manufacturerID=13&mtype=1&gclid=CO7Y_vCi-7UCFaUWMgodSFQAoA
