[T.G]

Scott, my kitchen knives, much like everything else in my kitchen, are an eclectic combination of stuff/brands I've built up over the years. I'd put most of them in the mid range somewhere, but there are a few that are probably below that, which, thankfully, I don't use very often. One problem with an electric like that is the lack of adjustable edge angle. My three most used knives are all different angles. I have a Gyuto and a Nakiri which are 20 and 17 (which I think is actually supposed to be 15, at least traditionally) respectively and then some wonky old heavy bladed American made brutalizer from the 60's or 70's that looks like a small machete and at 25 with a bit of constant force will go through almost as much as my custom made cleaver that's lost somewhere in a box of crap out in my garage.

LOL at the old Chicago Cutlery, I think I have one or two of those old pieces of crap in the drawer. I could never get an edge on them, or I would think I had one, then use it and it would be dull in minutes. Always figured it was me.