The Best Chef’s Knife

Welcome to F&W Gear Guides. We publish buyer’s guides to essential pieces of kitchen gear based on real-world testing. Missed an installment?  Find them all here.

kitchen knife 

After researching popular models and consulting the author of an excellent new book on kitchen cutlery, we tested 14 highly-rated chef’s knives by chopping, slicing and dicing a variety of foods over the course of two weeks. In the end, we loved six knives: A razor-keen all-rounder that can handle any job, two classic workhorses that are excellent for tough tasks, a scalpel-sharp tool for those demanding surgical precision, a wonderful featherweight kitchen knife and a best-value pick.

Our top picks:

Best Overall: MAC MTH-80 Professional Series 8-inch Chef’s Knife with Dimples (available at amazon.com)

Best Tough Workhorses: Wüsthof Classic 8-inch Cook’s Knife (available at amazon.com) and J.A. Henckels International Classic 8-inch Chef’s Knife (available at amazon.com)

Best if You Live Near a Good Sharpener: Misono UX10 Gyutou (available at amazon.com)

Best Lightweight: Global G-2 Classic 8-inch Chef’s Knife (available at amazon.com)

Best Value: Mercer Culinary Renaissance 8-Inch Forged Chef’s Knife (available at amazon.com)

Read on to learn what makes a great chef’s knife, and our detailed reviews of each knife.

In Search of the Best Chef’s Knife

A knife is probably the only kitchen tool you must use every single time you prepare food. Even a stove can be optional—you can do without it to make a salad, say, or tartare, but a good chef’s knife is indispensable. Humans’ reliance on knives goes way, way back—some scientists say that what really made us human was the moment when, about two and a half million years ago, some pre-human ancestor used a crude stone blade to cut up a carcass. The ability to cut up meat, share it, store it and carry it, allowed us to consume more calories and to relate to each other differently. Our brains got bigger, our jaws got smaller, our tools got more sophisticated and our cooperation improved—the whole progression of human history sparked by the knife. And all of it leading to you, standing in Williams Sonoma, debating between a Wüsthof and a Global.

There is no such thing as the best chef’s knife—finding the knife that works best for you involves considering many variables, like the size of your hands, the style of your cooking and what feels natural and comfortable to you. For the purposes of this story, I limited the testing to eight-inch, Western-style or hybrid Japanese-Western chef’s knives with a list price under $200, though most cost significantly less than that.

Loosely, two attributes characterize a Western or hybrid style chef’s knife. First, the belly of the blade is more or less curved, so that you can use the rocking chopping motion—in which the tip of the knife doesn’t leave the cutting board—that’s common in Western kitchens. And second, the blade edge is beveled on both sides, creating a cutting edge shaped like a “v,” rather than beveled on only one side, as is traditional for some Japanese knives.

A Word on Steel

The much-simplified big picture is that if you are looking for an all-purpose 8-inch chef’s knife—one that’s in a reasonable price range and carried by most retailers—you have a choice between heavy duty, German-style models (like Wüsthof), which are usually made with slightly softer steel alloys (“alloy” just means a mix of different metals), or lighter Japanese-style models (like Shun), which are usually made with harder steel alloys. Neither is necessarily better than the other. They are just different, especially in terms of the way they feel and move in your hand.

Harder steel holds a sharper edge for a longer period of time but can be more difficult to sharpen once it does get dull. And a very hard, very sharp edge can also be more delicate and brittle than a softer one, making cutting up a heavy squash, say, a little risky to the blade. (However, a knifemaker can mitigate that brittleness by adding another element to the mix: Molybdenum, for instance, is often used to give a very hard steel more flexibility.) A softer steel alloy, like those used in the German tradition, maybe less sharp to begin with and get dull a little faster. But it can be easier to re-sharpen, and better for heavier-duty jobs, like splitting bone-in chicken breasts, without worry that you’re going to damage the blade. Speaking very generally, harder steel is sharper and more delicate, while softer steel is tougher. If you’re shopping for a knife, you can ask where it falls on the Rockwell Hardness Scale. Low to mid-50s is on the softer end, mid-50s to low 60s is hard.

“If you are going to the Antarctic tomorrow, and you can only bring one knife, get a German eight-inch chef’s knife,” says Tim Hayward, chef, and author of the newly released book, Knife: The Culture, Craft, and Cult of the Cook’s Knife. “For everyone else, I have no way of knowing if you prefer heavy or light, a deeper throat, a special blade, something bigger. It’s intensely personal. A little emotional. A little experiential.”

Hayward’s advice? Bring a bag of overripe tomatoes with you to the knife store. “If they won’t let you test the knives, walk right out,” he says. “You won’t really know which knife you like best until you use it to slice an overripe tomato.”

The Tests

kitchen knife

All that being said, it’s quite possible to narrow down the field first, to help you identify a knife that might be best for you. I tested 14 knives over the course of two weeks. I used them in the normal course of my daily cooking, just to get to know them, and I also tested them in six important tasks: dicing an onion, slicing basil into chiffonade, slicing tomatoes, cubing butternut squash, supreming an orange and cutting up a whole chicken. (Though I used kitchen shears to cut through the chicken ribs to separate the breast from the back, as no chef’s knife is really meant to cut through bone, only through joints and cartilage.) Those tasks tell you almost everything you need to know about whether a knife is nimble and sharp, sturdy and powerful, and above all, comfortable and secure-feeling.

The knives ranged from $38 to about $200, and I found that price isn’t necessarily commensurate with quality and performance, though the very best knives are not cheap. They ranged in weight from 5.8 ounces to 9.95 ounces, and there were winners and losers on both ends of the weight spectrum.

A note on keeping your knives sharp: You can buy the best knife there is, but eventually you will need to sharpen it or it will be useless. (Honing a knife on a ceramic rod is not the same as sharpening; honing will smooth and maintain the blade between sharpenings.) Home cooks can bring the knife to a professional or can buy a simple, plastic wheel grinder, which makes sharpening cheap, fast and foolproof. (Like this one, which works for most chef’s knives, though it is recommended for MAC.) Hayward says that he likes to relax at night with a glass of wine and a whetstone and painstakingly sharpen his hundreds of knives. But, take his advice: “If you want a life, you want a wheel grinder,” he said. “You’ll have the sharpest knife on the block and still have time to play with your kids.”

The Best Chef’s Knives

Best Overall: MAC MTH-80 Professional Series 8-inch Chef’s Knife with Dimples (available at amazon.com)

Hayward calls this knife a “terrific all-rounder,” and I agree. Made in Japan, it has a hard, super-sharp blade and a simple wooden handle that’s extremely comfortable and feels secure in the hand. It’s razor-sharp for a reason—MAC’s founder modeled the company’s knives on razors. The blade is beveled to a very thin, very acute angle, which makes it extraordinarily sharp. The high carbon stainless steel makes it quite hard, but also has a dose of molybdenum, which lessens brittleness and makes the metal more flexible, less likely to chip. It’s light and feels balanced, with a shape that’s natural and easy to control. It can chiffonade basil cleanly, without bruising the leaves at all. It effortlessly bites through tomato skin and cuts a neat onion dice with ease. It supremes an orange quickly and precisely. The combination of the razor-like blade and the familiar, comfortable blade shape and handle was, for me, what made it the very best choice overall. It is on the light side, but not the lightest of the light: It is less well suited to cutting up a whole chicken or butternut squash than the German knives, but it was the best Japanese knife for those tasks, with just enough heft to get the job done. If I could only have one knife, I would definitely choose this one. (Weight: 6.8 ounces.)

Best Tough Workhorses:

These are the indestructible German blades that Hayward would take to a desert island. Both are made of slightly softer steel than the best Japanese knives, and therefore they feel a little less sharp. They are heavy and powerful, less nimble than the lighter knives, but they are both excellent at cutting up a chicken (including cutting through the chicken breastbone to spit the breasts, which I was afraid to do with some of the sharper blades) and cubing butternut squash—far and away the best at those two tasks of all the knives I tested. If you cook big cuts of meat often, one of these is probably the best for you. And they are good all-around: There’s nothing they can’t do; it’s just that I find them less easy to work with, and for some tasks, less than ideal. For instance, when you chiffonade basil with either model, the delicate leaves get ever-so-slightly bruised on the edges from the thicker blades. I find the Wusthof is the more comfortable of the two—very secure and well-balanced in the hand—and the wide-bellied blade makes it a breeze to chop with a rocking motion. But these two models have so many similarities in style, design and performance, and such a difference in price, that it’s hard to recommend the Wüsthof over the Henckels. So we’ll call it a tie. (Weight: Wüsthof – 9.28 ounces, Henckels – 8.22 ounces.) 

Best if You Live Near a Good Sharpener: Misono UX10 Gyutou

When you chiffonade basil with this knife, it feels like the leaves are springing off the blade in perfect ribbons all by themselves. This knife is a joy. “Like butter,” comes to mind over and over again. It feels almost alive in your hand, super light and extremely agile. It bites through tomatoes with ease and supremes an orange into perfectly clean, neat segments in a few seconds. However, unlike the MAC, which has just enough sturdiness to deal with a chicken and a butternut squash, this knife just doesn’t have the oomph for hefty jobs. It has a scalpel-like delicacy and when I used it to tackle big, tough ingredients, it felt wrong, even a little dangerous, and I worried I would damage the blade. It also requires professional sharpening: One of the secrets to this knife’s amazingness is the fact that it is honed to an asymmetrical edge—one side is 70 degrees and one is 30 degrees, so you have to buy a left-handed or a right-handed model. That’s fine, but it will need to be sharpened by someone who knows what they are doing in order to stay that way. Hayward calls it “a living hell” to keep it sharpened correctly. (But he also thinks it’s the best knife on this list if you have access to a pro sharpener.) If you run it through an at-home wheel sharpener, it will hone the blade to an even “v,” which is standard, and you will lose the knife’s distinct quality. So as much as I adore this knife, I can’t recommend it as an all-purpose blade. (Weight: 5.82 ounces.) 

Best Lightweight: Global G-2 Classic 8-inch Chef’s Knife

This was my first knife—I saved for it for months when I was in my early 20s, so I have a soft spot for it. (As with all the knives, I tested with a brand new version to keep all the variables consistent.) If you’re most comfortable with a very lightweight knife, and want one that’s easy to care for, this is the knife for you. It was the second-lightest knife I tested, only slightly heavier than the Misono, but it doesn’t require special knowledge to sharpen. It’s made of just one piece of metal, including the handle, which is hollow and filled with sand, which provides a subtle, shifting balance that you don’t really notice while you’re using it. The metal handle has dimples to provide the grip, and while some cooks think it gets slippery when used to cut chicken, meat or anything juicy, I haven’t found that to be the case. To me, it feels just right: Grippy, easy to control and very nimble. It excels at tasks like slicing tomatoes, chiffonading basil and dicing onion: It’s quite sharp and bites right through. Although it’s less well-suited to cutting up chicken or butternut squash, lacking the heft of the German models, with some extra care it can certainly get those jobs done. (Weight: 5.89 ounces.) 

Best Value: Mercer Culinary Renaissance 8-Inch Forged Chef’s Knife

This is a terrific knife for the price. It’s in the hefty, powerful German style, made by a family-owned company in the United States. It ably handles just about anything you throw its way, though it’s a bit clunky in the hand and less-than-razor-sharp on delicate ingredients like basil, on which it leaves subtle bruises. It was one of the best of all the knives at cutting up chicken—giving Wüsthof a run for its money—but was also surprisingly adept at slicing tomatoes, supreming oranges and dicing onion. It has a simple, comfortable wooden handle without bells and whistles. (Weight: 8.32 ounces.)

Also Tested

Wusthof Classic Ikon 8-Inch Cook’s Knife

I like this knife very much, in all the same ways I like the Classic Wüsthof, but the main difference between the two is the Ikon’s contoured handle, which I find a little awkward. It’s also $20 more expensive. So though this knife is very handsome, I’d opt for the Classic for both price and comfort reasons. However, every hand is different, so if you have a chance to try it out, see if you find it more comfortable than the Classic—if you do, it would be worth the extra $20. (Weight: 9.7 ounces.)

Shun Sora 8-inch Chef’s Knife

This is a scalpel-sharp knife with a very thin, nimble, extremely hard blade (about 61 on the Rockwell Hardness Scale) with a long, tapered tip. Like the other light, sharp Japanese knives, it did a fantastic job on everything but the chicken and the butternut squash, which, to be fair, it’s not really designed for. It’s also a fantastic value. I just couldn’t get over how the light, the plastic handle felt—it’s not that it was uncomfortable, it’s more that it made my grip feel less confident. Again, especially when it comes to handles, your mileage may vary, so this knife might be worth a try. (Weight: 6.6 ounces.)

Miyabi Kaizen

Another extremely sharp, hard blade, and one that I really liked. It had an effortless, precise way with onions, basil and oranges. I often found myself reaching for it when I wasn’t working—it rivaled (but didn’t surpass) the MAC and Misono for razor sharpness and spring. Although the blade’s performance was almost (but not quite!) comparable to the Misono, I didn’t find the handle comfortable or secure. It’s a long, thin grip that’s completely smooth, without any contour at all, and though it looks beautiful, it felt slippery and small in my hand. (Weight: 7.02 ounces.)

Zwilling Pro 8-inch Traditional Chef’s Knife

Like the Wüsthof Ikon to the Wüsthof Classic, this is the more highly designed, costly sibling of the J.A. Henckels International. It’s a very nice knife, a classic, sturdy German blade with a deep belly that makes a rocking chop very comfortable. In terms of ease and performance, I found it comparable to the J.A. Henckels International, which is made by the same company but is quite a bit less expensive. If you are in the market for a heavy German knife, it may make sense to try them both. (Weight: 8.92 ounces)

Miyabi Evolution 8-Inch

This is a really good knife, a Japanese-German hybrid, with a flat-sided wooden handle and a very sharp, very hard blade with a relatively wide, curved belly. It simply didn’t surpass other comparable knives in testing, particularly in quickly and easily dicing an onion and slicing tomatoes. It didn’t feel quite as sharp and precise as MAC and others. (Weight: 8 ounces.)

Bob Kramer Essential Collection 8-Inch Chef’s Knives by Zwilling J.A. Henckels

Bob Kramer is one of the most important knife-makers in the United States—his handmade knives cost thousands and thousands of dollars and have long wait lists. Kramer licenced Zwilling J.A. Henckels to make knives for him in Japan—though it is a German company—and thus this line was born, a Bob Kramer knife that’s accessible for almost anyone. I loved the grippy, comfortable handle and the feeling of power that came from this heavy, wide blade. But oddly, it didn’t seem as sharp as the others, as it was a bit of a struggle to make a clean tomato slice. Dicing an onion, it felt balky and a little dull, almost hard to control. I wanted to like it because, of all the heavy knives, it was the most comfortable and balanced to hold, but it didn’t perform as well as I hoped. (Weight: 9.2 ounces.)

Victorinox 8-Inch Fibrox Pro Chef’s Knife

This knife tops many lists as a great value, but I found it to be the worst of the two worlds: light but not very sharp, cumbersome and large. It was reasonably sharp coming out of the box (though still on the dull side compared to most others on this list) but after couple of weeks of use, it was a struggle to slice a tomato or an onion. You shouldn’t need to sharpen a knife every two weeks. I also didn’t love the feel of the textured plastic grip. (Weight: 6.46 ounces.)

Messermeister Meridian Elite Chef’s Knife, 8-Inch

This was the heaviest knife I tested. It felt clunky and unwieldy, and worse, was dull right out of the box. It didn’t perform well on any test. (Weight: 9.95 ounces.)

96 COMMENTS

  1. I am the business owner of JustCBD label (justcbdstore.com) and I am currently planning to develop my wholesale side of company. I am hoping someone at targetdomain share some guidance . I thought that the best way to do this would be to connect to vape shops and cbd retail stores. I was really hoping if anyone could suggest a reputable site where I can get CBD Shops B2B Database I am already taking a look at creativebeartech.com, theeliquidboutique.co.uk and wowitloveithaveit.com. On the fence which one would be the most ideal option and would appreciate any guidance on this. Or would it be easier for me to scrape my own leads? Ideas?

  2. Hello there, I do think your web site could be having internet browser compatibility problems. When I take a look at your web site in Safari, it looks fine however, if opening in I.E., it’s got some overlapping issues. I merely wanted to provide you with a quick heads up! Apart from that, great website!

  3. I have to thank you for the efforts you have put in penning this website. I’m hoping to view the same high-grade content from you later on as well. In truth, your creative writing abilities has motivated me to get my very own site now 😉

  4. An impressive share! I’ve just forwarded this onto a co-worker who has been doing a little homework on this. And he in fact bought me dinner simply because I found it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanks for spending time to talk about this topic here on your web site.

  5. An interesting discussion is definitely worth comment. There’s no doubt that that you ought to publish more on this subject matter, it might not be a taboo subject but generally people don’t talk about such topics. To the next! Many thanks!!

  6. This is the right web site for everyone who really wants to find out about this topic. You know a whole lot its almost tough to argue with you (not that I personally will need to…HaHa). You definitely put a brand new spin on a subject that has been discussed for a long time. Wonderful stuff, just excellent!

  7. This is the right site for anyone who hopes to understand this topic. You know a whole lot its almost tough to argue with you (not that I really would want to…HaHa). You definitely put a new spin on a subject that has been written about for decades. Excellent stuff, just wonderful!

  8. Hi, There’s no doubt that your blog could be having internet browser compatibility problems. When I look at your web site in Safari, it looks fine however, when opening in IE, it’s got some overlapping issues. I simply wanted to provide you with a quick heads up! Other than that, fantastic blog!

  9. Hi, I do believe this is an excellent website. I stumbledupon it 😉 I am going to come back once again since i have saved as a favorite it. Money and freedom is the best way to change, may you be rich and continue to help others.

  10. Good post. I learn something totally new and challenging on blogs I stumbleupon on a daily basis. It will always be helpful to read through articles from other writers and practice a little something from their websites.

  11. Hi, I do think this is an excellent blog. I stumbledupon it 😉 I’m going to return yet again since I book marked it. Money and freedom is the best way to change, may you be rich and continue to guide others.

  12. Having read this I thought it was really informative. I appreciate you spending some time and energy to put this content together. I once again find myself personally spending a significant amount of time both reading and leaving comments. But so what, it was still worthwhile!

  13. Everything is very open with a very clear clarification of the issues. It was really informative. Your website is extremely helpful. Many thanks for sharing!

  14. This is a very good tip especially to those fresh to the blogosphere. Simple but very precise information… Appreciate your sharing this one. A must read article!

  15. Hi there! This post couldn’t be written any better! Reading through this post reminds me of my previous roommate! He constantly kept talking about this. I am going to send this post to him. Fairly certain he’s going to have a good read. Thank you for sharing!

  16. Having read this I believed it was really informative. I appreciate you finding the time and energy to put this content together. I once again find myself personally spending a significant amount of time both reading and commenting. But so what, it was still worthwhile!

  17. Nice post. I learn something new and challenging on websites I stumbleupon on a daily basis. It will always be useful to read through content from other authors and practice a little something from their sites.

  18. You’re so interesting! I do not believe I’ve read anything like that before. So good to discover somebody with some original thoughts on this topic. Really.. many thanks for starting this up. This web site is one thing that is required on the internet, someone with some originality!

  19. I really love your blog.. Great colors & theme. Did you create this web site yourself? Please reply back as I’m planning to create my own personal blog and want to learn where you got this from or just what the theme is named. Kudos!

  20. Hi just wanted to give you a quick heads up and let you know a few
    of the pictures aren’t loading correctly. I’m not sure
    why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same outcome.

  21. Hi there, I believe your website may be having browser compatibility issues. Whenever I look at your blog in Safari, it looks fine however, if opening in Internet Explorer, it has some overlapping issues. I merely wanted to give you a quick heads up! Aside from that, wonderful website!

  22. An outstanding share! I have just forwarded this onto a friend who has been doing a little homework on this. And he in fact ordered me lunch due to the fact that I discovered it for him… lol. So allow me to reword this…. Thanks for the meal!! But yeah, thanks for spending some time to discuss this subject here on your blog.

  23. I was recommended this website by my cousin. I’m not sure whether this
    post is written by him as no one else know such detailed about
    my trouble. You’re incredible! Thanks!

  24. Appreciating the persistence you put into your blog and in depth information you offer.

    It’s good to come across a blog every once in a while
    that isn’t the same old rehashed material. Great read! I’ve bookmarked your site and I’m including
    your RSS feeds to my Google account.

  25. When I initially commented I appear to have clicked the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I recieve 4 emails with the same comment. Is there a means you can remove me from that service? Thanks!

  26. Hey There. I discovered your weblog the use of msn. This
    is an extremely neatly written article. I will be sure
    to bookmark it and come back to read extra of your helpful info.
    Thanks for the post. I will definitely comeback.

  27. I’m extremely pleased to uncover this site. I want to to thank you for ones time just for this wonderful read!! I definitely enjoyed every little bit of it and i also have you book-marked to see new things in your site.

  28. I have to thank you for the efforts you have put in penning this blog. I’m hoping to check out the same high-grade blog posts from you later on as well. In fact, your creative writing abilities has motivated me to get my own, personal website now 😉

  29. An impressive share! I’ve just forwarded this onto a co-worker who was doing a little homework on this. And he actually bought me dinner due to the fact that I discovered it for him… lol. So let me reword this…. Thanks for the meal!! But yeah, thanx for spending some time to discuss this subject here on your website.

  30. Hi, I do think this is an excellent web site. I stumbledupon it 😉 I am going to return yet again since I bookmarked it. Money and freedom is the greatest way to change, may you be rich and continue to guide other people.

  31. Hello there, I believe your website could possibly be having browser compatibility issues. Whenever I look at your website in Safari, it looks fine however, if opening in IE, it’s got some overlapping issues. I simply wanted to provide you with a quick heads up! Besides that, excellent website!

  32. I’m amazed, I must say. Rarely do I come across a blog that’s both educative and engaging, and without a doubt, you have hit the nail on the head. The problem is something not enough people are speaking intelligently about. I’m very happy I came across this during my search for something regarding this.

  33. Right here is the perfect web site for anyone who would like to understand this topic. You realize so much its almost tough to argue with you (not that I really will need to…HaHa). You certainly put a brand new spin on a topic that’s been discussed for decades. Great stuff, just excellent!

  34. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each
    time a comment is added I get four e-mails with the same comment.
    Is there any way you can remove me from that service?
    Many thanks! cheap flights 2CSYEon

  35. What i do not realize is if truth be told how you’re not really much more
    well-favored than you might be now. You are so intelligent.

    You understand therefore considerably in relation to this
    subject, made me in my opinion believe it from a lot of various
    angles. Its like men and women don’t seem to be
    fascinated except it is one thing to accomplish with Girl gaga!
    Your personal stuffs outstanding. Always handle it
    up!

  36. Hi, i think that i saw you visited my website so i came to ìreturn the favorî.I am attempting to find things to enhance my website!I suppose its ok to use some of your ideas!!|

  37. Generally I do not read post on blogs, but I wish to say that this write-up very forced me to try and
    do so! Your writing taste has been amazed me. Thanks, quite great article.
    y2yxvvfw cheap flights

  38. Thanks on your marvelous posting! I really enjoyed reading it, you can be a great author.I will always bookmark your blog and will come back
    someday. I want to encourage one to continue your great writing, have a nice
    evening!

  39. It is appropriate time to make some plans for the future and
    it’s time to be happy. I’ve read this post and if I could I wish to suggest
    you few interesting things or advice. Perhaps you can write next articles referring to this article.

    I want to read more things about it!

  40. Greetings! I know this is kinda off topic however I’d figured I’d ask.
    Would you be interested in exchanging links or maybe guest authoring
    a blog article or vice-versa? My site addresses a lot of the same subjects as yours
    and I believe we could greatly benefit from each other.
    If you’re interested feel free to shoot me an email.
    I look forward to hearing from you! Great blog by the way!

  41. I am now not positive the place you are getting your info, but
    good topic. I must spend some time studying more or understanding more.
    Thank you for magnificent info I used to be searching for this information for my mission.

  42. Having read this I believed it was really informative. I appreciate you taking the time and energy to put this short article together. I once again find myself spending a significant amount of time both reading and leaving comments. But so what, it was still worthwhile

  43. I believe everything wrote was actually very reasonable.
    But, what about this? suppose you wrote a catchier post title?
    I ain’t saying your content isn’t good, however suppose you
    added something that makes people desire more?
    I mean kitchen knife The Best Chef’s Knife is kinda boring.
    You could peek at Yahoo’s home page and see how they create news headlines to grab
    viewers interested. You might add a related video or a picture or
    two to get people excited about what you’ve written. Just my opinion,
    it could make your posts a little bit more interesting.

  44. Hi would you mind letting me know which webhost you’re utilizing? I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot quicker then most. Can you suggest a good hosting provider at a reasonable price? Thank you, I appreciate it!|

  45. I’d like to thank you for the efforts you’ve put in penning this website. I’m hoping to view the same high-grade content from you in the future as well. In truth, your creative writing abilities has encouraged me to get my own blog now 😉

  46. A fascinating discussion is worth comment. I believe that you should publish more about this subject matter, it might not be a taboo subject but typically people do not speak about such issues. To the next! Many thanks!!|

  47. Does your blog have a contact page? I’m having trouble locating it but, I’d like to shoot you an email. I’ve got some recommendations for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it develop over time.|

  48. Hi! I could have sworn I’ve been to your blog before but after looking at a few of the articles I realized it’s new to me. Regardless, I’m certainly happy I stumbled upon it and I’ll be book-marking it and checking back regularly!

LEAVE A REPLY

Please enter your comment!
Please enter your name here