I have been using a set of ESEE / Ethan Becker kitchen knives that I like a lot. Randy, what knives does your Chef use?

Right now a set of fake Damascus that I can’t tell the name of. They’re pretty good but my one Old Hickory sharpens up easier and stays that way it seems.

I don't mean to "cut in", but good morning Scrap Yard.

Mornin Yard!

They finally lifted the burn ban here. If it's not windly I'll try to get a burn permit and take care of my brush pile.

Sorry Skunk, it's just shy of the need to get a keg to burn it

Good afternoon, Yard.

Good afternoon Ray and the rest of the Yard. Beautiful day today so we went to dig up the sweet potatoes we planted ; the only things that failed on us. However, we're still picking green beans and tomatoes, and there are still a couple of cucumbers growing as well as a few green peppers. I love fresh veggies in my salads.

No biggie MB. We just got back home about an hour and a half ago from a Church hay ride. Not a bad evening for it. And after two chili cheese dogs with onions, some pineapple upside down cake and a small spoon of apple crisp I’m pretty stuffed.

Sorry ray, I just looked. The blade steel is:
X50CrMoV15 is the most used type of stainless steel for kitchen knives by, amongst others, German manufacturers. It is a good type of steel for a very large audience. The corrosion resistance is very good and the cutting qualities are great.

This is the set we have
https://www.shopberghoff.com/produc...IiTIvRi8pVFgyNkcWxhAdXiWmp2R54hLaxmK6wHz

Bought them probably 5 years ago, maybe.

Good morning Yard.

Nice looking set of knives Randy.

Thanks Tom. When I keep them sharpened up they work really well. But I find myself gravitating back to carbon steel knives for kitchen work.

I guess it’s cause I’m old and sort of old fashioned in some things.

Good afternoon, Yard.

Nice looking set, Skunk. When you say old fashioned, I think you mean…….cheap.