Last summer I got the damascus bug and wanted to buy a chef's knife made with it. I found one that seemed cheap
and was thinking it would go quite high. I bought it for 20$. I got it home and was excited about the
metal of the blade not to bad of a handle. Took it to work and showed it arround, we joked about it how
big it was and "Zombie killer" was used to describe it.
I know someone is asking, "why is this noob on this forum?". I will get to that. Talking to a fellow cook
I came up that I will never use that knife for cooking. The blade wedged way to early when cutting a
potato. Don't even think about looking at a tomato with it. With my steel system (ya I know) the edge
would roll over creating a wire edge and never losing any metal in the process. (I have put a edge on a
few knives with my coarse steel.) It seemed to thick and heavey. Those are just a few problems I found
with the knife. So after thinking about this knife for a few months I posted a question between a chef's
knife and a Bowie knife. In the thread Butch called it a bush knife.
Within a few minutes of posting some pictures Randy contacted me and offered to try an fix this beastly
zombie buschef blade!! After a few days thinking about it I agreed to it. He got it last sat, and I want
to thank Randy for taking the prescious time to make this THING into a kitchen knife.