- Joined May 4, 2016
This is a small story but explains why I'm asking what I am. I completely changed careers at the age of 30. I have recently been promoted to sous chef. I use my knives in a daily basis and the set I bought when I first got back into this are ok but just not holding up to the day to day grind in a restaurant kitchen. I am looking for a new set and was looking at a couple sets but am very hesitant to pull the trigger when purchasing because I don't want to waste that much money especially since I do t make a whole lot. I do precision work, breaking down primals, fish, dense produce like lemongrass etc. just looking for suggestions on a set or brand that will hold a very sharp edge and won't break down with constant use but are also well taken care of. Thanks for any advice in advance.