The chef's knife is black on black g10 from USA Knifemaker, blade is the factory made AUS 8 available a few places. The paring knife is from the same set but 440 with black paper micarta. Both are razor sharp, and the chef's knife is the same blade as the one I've been using for about a month now. I've got some very nice kitchen knives and they're heavier and bulkier and don't really cut as well. The edge on at least the chef's knife holds up quite well and goes back to wickedly sharp with just a few strokes of the steel. I haven't noticed it needing any more attention than the fancy stuff, and it slices more easily due to the thinner blade. I can't speak from any extended experience with the paring knife yet but it is similarly sharp and held up nicely for some quick testing.
I'm planning to sell these two once I decide pricing and whether I'm ready to upgrade my membership here to sell in the exchange forums. Comments are welcome, good and bad.
I'm planning to sell these two once I decide pricing and whether I'm ready to upgrade my membership here to sell in the exchange forums. Comments are welcome, good and bad.
