Review on Messermeister Moritz Elite Chefs Paring by Sarah Phillips

I'm amazed at how I got by with one horrible serrated chef's knife all these years. Don't get me wrong it did the job but after years of use it was so boring I just didn't know. So now I have this set of knives. They are well made, I like the handles and the chef's knife has real weight. I haven't used a pair of knives yet, but I definitely will. I cut something with my chef's knife, I honestly didn't know I could cut without making a nick. I cut the breakfast sausage (into patties) with a chef's knife and it cuts with almost no effort. I used to rip this stuff up with my old knife or smash the hell it up. Other than that, I only cut potatoes with it, and it cuts easily too. This is good steel. good weight thick blade. I've had it for about 5 days now and have had to sharpen it already. I could tell the blade rolled slightly. I used a Messermeister ceramic sharpener. Finished the edge very quickly. The steel will discolour if not kept dry, but that is to be expected even with X50CrMoV15 steel. Update after 6 months: I still love this set. I use a chef's knife a lot more than a double knife, but both are perfect. I sharpen them every few cooking sessions. At the butcher's, I've often used a chef's knife to cut raw chicken breasts. If it's too thick I can round it up pretty easily too, so these blades are sharp if you take care of them. I haven't had to sharpen them much yet. The ceramic grinder serves its purpose. I was afraid I would screw them up as a beginner but just a little attention to detail and they were perfect. These are my knives for almost all jobs. I think a set costs around 120-130, so if the price is in that range, go for it. UPDATE: 4 year review. I've been using these knives for 4 years. I only had to sharpen them with a ceramic grinder and they are still very sharp. I haven't had to sharpen them yet. There are a few small nicks on the handle of a large chef's knife (I think one of the kids did something because I babysit knives). I hand wash and dry them immediately. No rust. I have 4 knives (one for bread) and they probably do 90% of my work in the kitchen. I will say that if you don't use your sharpener properly (and I would recommend ceramic over steel) they won't stay sharp for long. I sharpen them multiple times on each side each pair uses or when I notice I'm struggling to cut something. I often re-sharpen them after going through something hard (like a bow). I would like the handle to be more resistant to damage, but since I don't know what happened I can't knock it out. Maybe a tree would be better. After 4 years still a 5 star purchase for me.