Apparently, the steel for this knife is designed to be really really stainless. It's X50CrMoV15. In the two minutes of Internet Detective time I burned gathering information on that steel it kind of sucks at holding an edge, and it's great at being submerged in water for days on end. Maybe it's more of a dive/paring knife than a kitchen tool.
Thing is, I like the shape of it a lot. It's got a small blade with a shallow belly and a kind of long point without being a boning knife. I have a chicken to dispatch tomorrow. I was thinking about boning it out and I think this knife could be really great for that application. The more I use paring knives the more I like narrow, short blades. They're good at digging in to joints and stuff like that.
Maybe I'd have to sharpen it more often than my very favorite Oneida paring knife, but maybe it's still a winner.
Any thoughts?
Thing is, I like the shape of it a lot. It's got a small blade with a shallow belly and a kind of long point without being a boning knife. I have a chicken to dispatch tomorrow. I was thinking about boning it out and I think this knife could be really great for that application. The more I use paring knives the more I like narrow, short blades. They're good at digging in to joints and stuff like that.
Maybe I'd have to sharpen it more often than my very favorite Oneida paring knife, but maybe it's still a winner.
Any thoughts?
