doc holiday13
WKR
As of right now I have 4 blades that are stainless. A victorinox I found while backpacking, a pen knife folder I found in the potomac river while fishing, MKC Jackstone, and a Zwilling/Henkel 4 star boning knife. I had another Zwilling 4 star but gave it away recently. I've ditched all other stainless.
The boning knife is very flexible and holds an edge well enough for butchering at the house where I have access to a knife steel. I actually like the SS that Zwilling uses in their 4 start knives.
The victorinox seems to stay "good enough" for a long while. Same with the pen knife that I found. These get mostly used for small random task
The Jackstone hasn't been re-sharpened yet, but it does get cleaned up decently on a knife steel. Its still in the testing phase. Once I have to actually sharpen it, I'll know if I want to replace a few kitchen knives with a magnacut version.
I managed to inherit my wife's grandmothers kitchen knives. Case XX from about the 1940's.. they have a skinner type profile with a large front belly swoop. They hold a sharp edge for a long time and clean up very very nicely with a knife steel. I don't like these knifes for vegetables, but they're great for cutting meat and butchering deer
The boning knife is very flexible and holds an edge well enough for butchering at the house where I have access to a knife steel. I actually like the SS that Zwilling uses in their 4 start knives.
The victorinox seems to stay "good enough" for a long while. Same with the pen knife that I found. These get mostly used for small random task
The Jackstone hasn't been re-sharpened yet, but it does get cleaned up decently on a knife steel. Its still in the testing phase. Once I have to actually sharpen it, I'll know if I want to replace a few kitchen knives with a magnacut version.
I managed to inherit my wife's grandmothers kitchen knives. Case XX from about the 1940's.. they have a skinner type profile with a large front belly swoop. They hold a sharp edge for a long time and clean up very very nicely with a knife steel. I don't like these knifes for vegetables, but they're great for cutting meat and butchering deer