Discussion in 'Cooking Knife Reviews' started by joe78, Oct 14, 2015.

  1. joe78


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    Professional Chef
    I have a fair selection of knives. Globals I find good but hard to sharpen, easy to dull. Wusthofs which are good for a while they sharpen easier at least. A couple of tojiros I like a lot. With a Mac mighty being my favourite by a mile. Now I've had it a while can't belive how much better it is. I use an edge pro and carbon rod for.sharpening/honing. The chopping boards where I work are large and I have plenty of room. So to the question. If I were to spend more money than I did on the Mac (£100, I'm from England) would I be taken to a whole new game again? Obviously any recommendations appreciated.

    Many thanks