— Mary Aubry

That's really interesting. So ankles is a pretty good brand and it should be able to hold an edge depending on the you know, but it should be able to be sharpened pretty well. What I would try doing is maybe getting a professionally sharpened to see what happens. Otherwise, if you don't do that, I always recommend a sharp knife. It doesn't really have a brand. That I tell people to go with it's really whatever you can afford and be able to keep sharp, you know, so having you know a whetstone and a steel definitely great things to be able to have and I would definitely buy those first before buying a new knife because you can utilize those even if you get a new knife and then also you might be able to fix the edge of the knife that you do have but if you sharpened it you're yourself and you've used a whetstone you might want to try a professional to take it to professional to be able to see what they can do with it. And if there's something wrong with that they're immediately gonna tell you don't this doesn't work because of this and like might just be the type of Steel that was used in the knife depending on the type of ankles you get but you know after 20 years, I would also expect that knife to be a little thinner than when you bought it from sharpening, you know, the years you'll see as progressions most chefs. They'll have you know, most chefs say oh it's this one knife and it's like you'll see they might have that one knife, but they have 20 of them because over the years the metal keeps wearing away as you sharpen on it. So having a knife for that long. It probably is a little thinner than you got it, or if not, you need to sharpen it a little bit different way, but there isn't a certain brand I'd recommend you know, I use. Personally, I use woostoff at the house. I use Sun knives for my traveling. I use different knives for different purposes. Just depending and it's also a tradition on the chef world to give knives. So I've got a wild variety of different knives from all over the place and they're wonderful knives. The biggest thing is keeping them sharp. So as long as you keep them sharp, that's the thing so I would get that knife professionally sharpened and if not, you know, maybe head to like one of the like, what is it Williams-Sonoma or one of those locations that lets you feel the knife in your hand at the store, right? So if you go to one of those places you want the knife to be really comfortable you want it to be well balanced. So on your if you put your finger out, it should pretty much balance right in the end of your finger depending on what you're cooking with, but, you know see which ones work best in your hand and especially just keep it sharp. So for that one just get a professionally sharp and see what happens.