Kitchen

[CAMOGIRL]

You may think this is crazy, but you know what makes a good sharp knife in the kitchen drawer? A fishing filet knife from Academy. Seriously. I have this one I used to use for camping trips straight out of my husband's tackle box ( of course, washed with soap big time first!!). That thing just keeps going and going. He sharpens it every so often with his handy dandy little sharpener (also, from Academy) and it is good to go for some slicing of meat (works great for turkey time!!).  That was probably the best $12 or $15 he ever spent! I really do not think they have even gone up in price too much either. We hand wash it. And, keep it in it's sheath to protect the blade and the fingers digging around in the drawer. 🐟🐂🐖🐓🦃!!

[depglass]

I have a Wusthof chef's knife and paring knife, probably 20 years old..  They are like the Energizer Bunny, they just keep going.   I usually just clean with a wet towel, but occasionally they hit the dishwasher with no damage.  My other knives develop rust spots, meaning a lesser grade of steel. 

[dvard]

I decided that I needed better cookware and better knives. Got rid of all aluminum hard anodized and replaced it with AllClad.  Sorry QVC but only got one piece through you but was able to take advantage of cookware store sales and a great AllClad imperfect website to do that. I also replaced all knives and got both German made ones and Japanese. Again was able to buy them through sales at cookware websites. Prepping and cooking is so much easier now. I wish QVC had Japanese knives . Sorry but if it says made in China I am not buying. I'll pay the extra dollars for German and Japanese knives.