So out of carbon and cast iron which one do you guys think is best for steaks ?
I've seen the term 'S grind' thrown around on here quite a lot. Until recently, I thought I understood what it meant but now
I have been using a petty more and more recently, and the ZKramer 5 inch utility has caught my eye, looking to hopefully pick one up used here.
All his knives in his pro series are iron clad,exept when specially mentioned ss clad. The last 2 knives I got from him in the pro serie ,the choil and