I had two Vix and could never get them to hold and edge past a use or two. I ended up spending some coin and built myself a set of Wusthof classics. I say built a set because I bought what I needed vs. the pre-assembled sets they sell. If you are patient, you can get some good deals on eBay.

There are many on here that are way more knowledgable than me about kitchen knives that can shed more light. Some of the Japanese steel is unbelievable so don't rule those out if you can buy them right. The best thing I ever did was switch to bamboo and maple cutting boards vs. the synthetics. The hardwoods are much easier on your blades.

Mike


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.