I’ve now gotten 2 more expensive 8” chef’s knives since buying this one so this is more of a backup now. It’s looks almost like the day I bought it, I’ve fully resharpened it probably 4 times, and I just used it last week to slice up a watermelon and it still works great. Only difference compared with my more pricy ones is the blade thickness is a little thick so it doesn’t slice as cleanly as the thinner ones.
@@JonMartin1 greatly appreciate the timely response! If you ever need another good knife that you want to try out for not that much, Foxell knives and Vosteed's Stallion series chefs knife are some of the best knives at their price point and hit above it by a good degree as well. You can also personally talk with the owner of Foxell knives! They send you a little card that is a direct line to his cell phone, and I have spent a decent bit talking to Him. His name is John and He is a pretty cool dude and seems to know his stuff decently well. To put this in perspective, I have a good collection of $100+ knives and have sharpened and used them doing bulk prep. I work in a commercial kitchen and also do bulk prep at home for food preservation such as canning or dehydrating. The Vosteed came paper towels cutting sharp, easily pops arms hairs, and has one of the nicest geometries to boot I have seen and is more like a higher end Japanese chefs knife than a western chefs knife. It also came with an amazing fit and finish which is better than my more expensive knives, and comes with a round spine and choil from the factory to increase comfort. It is more like good custom than a production knife. As said before, if you are looking for another good knife to try, I would definitely look at that one! I think you will find as I did that it was $30 very well spent. Anyway, thanks for the help! I hope you have a great day my friend! Sincerely, JS
@JonMartin1 greatly appreciate the timely response and info! If you ever need another good knife that you want to try out for not that much, Foxell knives and Vosteed's Stallion series chefs knife are some of the best knives at their price point and hit above it by a good degree as well. You can also personally talk with the owner of Foxell knives! They send you a little card that is a direct line to his cell phone, and I have spent a decent bit talking to Him. His name is John and He is a pretty cool dude and seems to know his stuff decently well. To put this in perspective, I have a good collection of $100+ knives and have sharpened and used them doing bulk prep. I work in a commercial kitchen and also do bulk prep at home for food preservation such as canning or dehydrating. The Vosteed came paper towels cutting sharp, easily pops arms hairs, and has one of the nicest geometries to boot I have seen and is more like a higher end Japanese chefs knife than a western chefs knife. It also came with an amazing fit and finish which is better than my more expensive knives, and comes with a round spine and choil from the factory to increase comfort. It is more like good custom than a production knife. As said before, if you are looking for another good knife to try, I would definitely look at that one! I think you will find as I did that it was $30 very well spent. Anyway, thanks for the help! I hope you have a great day my friend! Sincerely, JS
Just bought one for my work in the kitchen sick and tired of cheap stuff that can't cut a tomato.
How is it holding up after all this time?
I’ve now gotten 2 more expensive 8” chef’s knives since buying this one so this is more of a backup now. It’s looks almost like the day I bought it, I’ve fully resharpened it probably 4 times, and I just used it last week to slice up a watermelon and it still works great. Only difference compared with my more pricy ones is the blade thickness is a little thick so it doesn’t slice as cleanly as the thinner ones.
@@JonMartin1 greatly appreciate the timely response! If you ever need another good knife that you want to try out for not that much, Foxell knives and Vosteed's Stallion series chefs knife are some of the best knives at their price point and hit above it by a good degree as well. You can also personally talk with the owner of Foxell knives! They send you a little card that is a direct line to his cell phone, and I have spent a decent bit talking to Him. His name is John and He is a pretty cool dude and seems to know his stuff decently well. To put this in perspective, I have a good collection of $100+ knives and have sharpened and used them doing bulk prep. I work in a commercial kitchen and also do bulk prep at home for food preservation such as canning or dehydrating. The Vosteed came paper towels cutting sharp, easily pops arms hairs, and has one of the nicest geometries to boot I have seen and is more like a higher end Japanese chefs knife than a western chefs knife. It also came with an amazing fit and finish which is better than my more expensive knives, and comes with a round spine and choil from the factory to increase comfort. It is more like good custom than a production knife. As said before, if you are looking for another good knife to try, I would definitely look at that one! I think you will find as I did that it was $30 very well spent.
Anyway, thanks for the help! I hope you have a great day my friend!
Sincerely,
JS
@JonMartin1 greatly appreciate the timely response and info! If you ever need another good knife that you want to try out for not that much, Foxell knives and Vosteed's Stallion series chefs knife are some of the best knives at their price point and hit above it by a good degree as well. You can also personally talk with the owner of Foxell knives! They send you a little card that is a direct line to his cell phone, and I have spent a decent bit talking to Him. His name is John and He is a pretty cool dude and seems to know his stuff decently well. To put this in perspective, I have a good collection of $100+ knives and have sharpened and used them doing bulk prep. I work in a commercial kitchen and also do bulk prep at home for food preservation such as canning or dehydrating. The Vosteed came paper towels cutting sharp, easily pops arms hairs, and has one of the nicest geometries to boot I have seen and is more like a higher end Japanese chefs knife than a western chefs knife. It also came with an amazing fit and finish which is better than my more expensive knives, and comes with a round spine and choil from the factory to increase comfort. It is more like good custom than a production knife. As said before, if you are looking for another good knife to try, I would definitely look at that one! I think you will find as I did that it was $30 very well spent.
Anyway, thanks for the help! I hope you have a great day my friend!
Sincerely,
JS