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comment_11088

I'm in the market for a GOOD 8" chef's knife and looking for recommendations.

It needs to be something that will hold an edge for a while. I'm currently using a Victorinox which is cheap and okay but it doesn't hold an edge for very long.

Budget can't go too crazy on this purchase. I still need money for meat to cut with it 😆

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comment_11097

I use a Victorinox 8” boning knife to process my animals and it keeps a good edge but I’m very good at putting an edge on my knives.

Any really good knife is going to be pricey. My kitchen knives are Japanese and very expensive but the do hold an amazing edge.

Regardless of what you buy they all will lose their edge if not used properly. A good touch up steel is your best friend in the kitchen.

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