Hello Friends,

I have been using these knives for almost 5 years and my opinion varies as a Chef.

First of all I have a Chef's Knife, Filet Knife, Tornet Knife, Boning Knife, and a Bread Knife.

The Chef's Knife is very easy to sharpen, holds a nice edge If you use a steel on a regular basis. This is a pretty stiff knife that i find good for a variety of foods. I have found No defect with this knife, it is nicely weighted and gentle on the hand.

The Filet Knife is my favorite, it appears to hold an edge longer than the others and this is the knife I use most. It is light weight and attractive. The tip has broken off, just about 1/16th of an inch, I found it broke quite easily and unexpectedly. All in all this is still my pick of the bunch.

The tornet knife I don't use often but it is very sharp and holds an edge nicely, I just find that it doesn't have a lot of use in my arena. But a nice gadget to have never the less.

The Boning knife is Excellent, it has held up very well to a lot of boning over the years and still has a perfect edge. This one is my second pick. A sturdy yet flexible knife, well weighted for all the angles of grasping you need to prepare your cut of meat and debone.

The Bread knife, hated it. It can't be sharpened and I find it is duller than it should be. I have only used this knife for bread... I can't figure this one out either because they make a decent product.

I find that these German made knives are a quality product and on a scale of 1 to 10 I would give them and all around 8. Yes, I would purchase some of them again.





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