“Coming from all German stainless to one of Cris’s knives is like going from riding a bicycle to driving a lamborghini. I’ve never felt a knife move through food like this before. I took it to work where I chopped enough veggies for 160 quarts of chicken soup, a case of broccoli, some spinach, stripped two dozen chicken breasts, and finished with a little parsley and basil. It put in a full day and kept going. When I got home I cubed some pancetta, halved some sprouts, and prepared some spuds for mashing. After everything without stropping or sharpening the knife still flew through an onion. I passed it over my 6000 stone as Cris had told me to do after each day and it was back to hair popping sharp.
I also wanted to mention dealing with Cris was really something else. I had a lot of questions for him, he always responded quickly, often going deeper than necessary into the subject to give me an answer. I feel like he went out of his way to make sure I was not only happy with the knife but with the process as a whole. I actually asked to be put on his list for another knife before I even got the first one.”
