Pros: Design, Construction, Material Quality, Sharpenability, Overall Quality, Durability
Please manufacture a Chef's knife.
I got this 5-piece set plus the skinner knife. The first thing I did was force a patina on them in a bath of warm vinegar for about 15 minutes. Then I rubbed off the black parts with the back of a dish sponge and they became a dull gray; this prevents them from getting rust. (This patina will form naturally after some months of use, but I wanted it quickly to prevent rust.) The second thing I did to them was sharpen them. You can probably get away with straightening each blade on a steel, but I decided to get them razor sharp on a stone. This took a while. The knives are of solid quality: the blades are a little less than 1/8th of an inch, and are strong enough to both chop a brach and slice a tomato. I constructed a knife block for them out of a cigar box. I enjoy their look, the fact that they are 1095 high carbon steel (the same steel as my Kabar), and the fact that they are made in the US.The only reason I didn't mark them a 5-star rating is that they don't manufacture a Chef's knife any longer (though I hear they use to make a chef's knife in the '70s and '80s).I really wish they'd make a chef knife again, as this would supply all the knives I need in my kitchen.Cheers everyone. Happy hunting & cooking.Dan,Texas.