Chef Knife Buying Tips?
Tips I got so far:
German knives = sturdier = better for basic food prep
Japanese knives = sharper = better for delicate cleaner cuts, but aren't as strong as German
Non-stainless carbon knives = can be sharper
Stainless steel = dulls easier
Cutco = Crap
Slick non-serrated blade is better for chef knives
So, what is best for me to buy???
Any good chef knives/tips?