Pulp, SASS#28319 Posted November 30, 2011 Posted November 30, 2011 How do you like it? I've been toying with the idea for several years, just too tight to let go of the money without actually seeing or hearing about one. Quote
Noz Posted November 30, 2011 Posted November 30, 2011 I have a friend that does knife sharpening and this subject comes up frequently. The story is that they Are incredibly sharp and will stay that way as long as they are treated properly(make that read gently). Chopping action into bone or cutting board or a twisting motion and they are history. He has a couple of restaurants he services that use some. He has never mentioned sharpening one so I don't know if that is even possible. Quote
Badger Mountain Charlie SASS #43172 Posted November 30, 2011 Posted November 30, 2011 My wife has two that she came up with. I have used them. They stay sharp. But I prefer my old Green river carbon steel butcher knife. It does not look pretty, but it will take and hold an edge longer than anything else in the kitchen. Keep your stainless and lesser steels. Like Noz sed, it will break real easy and then it is gone. I will say it cuts soft vegetables real nice. Like tomatoes. If you like tomatoes. Quote
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