thanks all...gonna start researching new chefs and clever...or two cleavers(I like a heavy and a thin}....ours are now old ones that our kids bought for
Simple. This is not my knife. I have PM'ed Matt with some questions, but unless he will advise (allow) me otherwise, I will try to do my best to keep
is 13c26 basically the same as AEB-L with like a 0.01 percent difference in carbon content
Matus, what were your reasons for not letting a carbon knife to build a proper patina?
…and also how does Kato compares to Haburn in cutting?