I’m glad to hear that! I have a 8" chef’s knife, 3 ¼ straight paring knife and a 12" serrated slicing knife, they work wonders and I can do everything with them.

Use a meat thermometer! All your meat will come out perfect, without being under or over cooked.

I’ve been out of the knives game for a while, but I’m pretty sure Victorino Fibrox knives are still one of the best bang for the buck.

Don’t delete your comments, edit them.