The chef’s knife is better, which admittedly is not saying much. It’s very rocky and lightweight. I prefer a heavier knife, especially considering how slippery the handle feels. But I was able to slice through my pile of chives, plus garlic and onions. That’s the best assessment I can give: I was able to use this knife to cut things. Did I mention that my beloved Kiwi cleaver costs $15?
data-offer-url=”https://www.reddit.com/r/KitchenConfidential/comments/1q8azp8/psa_paris_hilton_knives_leech_color/” class=”external-link” data-event-click=”{"element":"ExternalLink","outgoingURL":"https://www.reddit.com/r/KitchenConfidential/comments/1q8azp8/psa_paris_hilton_knives_leech_color/"}” href=”https://www.reddit.com/r/KitchenConfidential/comments/1q8azp8/psa_paris_hilton_knives_leech_color/” rel=”nofollow noopener” target=”_blank”>One Reddit user mentioned that the knives leach color, which I’m not surprised about, given my aforementioned “these…
