are a Wusthof Pro Chef's knife and a Wusthof Classic Chef's knife. The Pro is thinner and lighter, but holds an edge better. I tend to use the Pro for vegetables and the Classic for meat.

I also have two paring knives I really like. They are from Rada Cutlery, and are manufactured in the town just north of me. https://www.radacutlery.com/

F**king letters punched through the blade. Dozens of crevices where food can get stuck.

Between $20-40 to buy a brand name ceramic knife. Don’t chip it (like putting it in a dishwasher) and it will last forever.

would last longer then 4 weeks. .
With the holidays coming, I bet alot of those things from the 'as seen on TV things get sold'.

knives many years ago. Splurged to have them engraved, I figured if Emeril can have engraved knives so can I.

Occasionally they need sharpened, but that was probably the best single purchase for my kitchen. Good knives make everything so much better.

I have a full set. My grandfather sold them, and a set was put aside for me when I was born (first grandchild). I still use them, too!