I like Laguiole brand...
https://www.amazon.com/Jean-Dubost-...pID=41Zt31s0RAL&preST=_SY300_QL70_&dpSrc=srch
They aren't super amazing or anything, but they look cool and cut well.
Only on ATOT is a $200 set of steak knives considered not high end. Personally mine are handcrafted blades of gold with a diamond inlaid handle. I have someone on staff to sharpen them when needed in between bites.
Only on ATOT is a $200 set of steak knives considered not high end. Personally mine are handcrafted blades of gold with a diamond inlaid handle. I have someone on staff to sharpen them when needed in between bites.
Alloy.
unless they are the new titanium-gold alloy, your run of the mill gold alloy is too soft for knife duty.
... gold can't cut shit.
Still soft, doesn't matter how sharp it is if it warps when you apply pressure to it.My chef sharpens them before every use.
Nonsense. Gold and silver are similar on the hardness scale. There are plenty of sterling silver knives. You don't see much made with gold because it's expensive. Plus silver has antibacterial properties. Which is why the wealthy ate with silver spoons.Still soft, doesn't matter how sharp it is if it warps when you apply pressure to it.