Serbian Chefs Knife?

[telescopes]

The comparable knife you may want to check out is the CCK Cleaver. For people in the know, it is a highly desirable yet affordable knife. I also have a Vietnamese clever made from railroad steel. Rustic like the Serbian you have there. I have quite a nice collection of Japanese knifes for cooking. I find if the knife balances well, takes a good edge, and can hold it, it is unnecessary to spend a lot of money getting a better named knife. There are some great knifes out there for cooking. VG10 steel is nice but a pain to sharpen. Hand forged knives are great, really, think about how you want to spend your life. Sharpening and caring for knives? I did slice my thumb today cutting some velveeta cheese with a chef’s knife definitely was lazy and using the wrong knife.

Here is a less expensive brand of Japanese knives. It is from Seki City region. A Seto Chefs Knife.

 

[anotherbob]

you know what makes a surprisingly good knife? The pull top cans of roasted red peppers. Those can take a finger off.

 

[augiebd]

I have an old cutco, 12" or so, jesus it's incredible.

Same here, can’t beat it. My wife won’t use it, too sharp.

 

[karam]

Really good knives have to be kept like expensive watches. If anyone else helps in the kitchen, they probably shouldn't use the "good" knives. Some well meaning person inevitably decides to pry open a jar with it or otherwise abuses a good knife. You have to keep them to yourself. I don't try to use my wife's beloved knives, on general principles, though she encourages me to do so. I have some old Chicago brand service grade knives that are good enough for my purposes.

Expensive watches to knives is a bit overkill, but I do know people who treat their knives like that. And yes, there's always a bonehead who treats any and all kitchen utensils like digging implements, axes, prybars. I f*xking hate to see that, as much as people using metal on non-stick, or using sharp knives to cut stuff like pasta in a porcelain tray etc. My dad's knives for instance are always blunt, sometimes I bring my sharpening stone and sharpen them, only to see him proceed to cut a tobacco on a marble surface for example.

Same here, can’t beat it. My wife won’t use it, too sharp.

Funny, my wife is the same, she says she is scared of (actually) sharp knives. I always tell her that sharp knives are safer than blunt ones, less likely to slip, and people tend to treat them with more respect exactly because they are sharp!