Thread: Knife Questions

Different people like different knives, it's an insanely personal thing. I prefer a slimmer blade, more of a general purpose clipped point shape. I have a good mate that has one very slim razor sharp one, almost a boning knife and another that looks like it would do good on oysters. He switches between them all the time and has a belt with two sheathes on it that he carries everywhere... Neither is a knife I would grab by choice, but it works for him.

The one you mentioned looks a bit heavier than what I like, but you won't know what works for you until you try a few out.

As far as sharpening, a good guided stone package like the scary sharp setup or similar is gold standard, or a lansky or a knock off from china will get you started at a pinch. The guided steels are a must to get a consistent smooth polished edge on the blade in my experience, I can do it freehand but it's a fair bit more work and takes longer.

You need a good steel, a Cambrian butchers steel 450mm - the older profile that tapers smoothly not the one with a fairly abrupt step between the body of the steel which is parallel and the part where it tapers to the point. The difference between one of these good steels and a crappy china one is like quality marble compared with clay mixed with dog turds. The Cambrian steel is that much better it's not funny. I used to struggle with keeping an edge on a knife once I got it on there, now it's one or two licks over the good steel and back to shaving sharp.