EdipisReks Is your avatar a nerdy fridge?
So the carbon knives dull faster but get a nicer edge easier... Is this why they are so common used in Japan?
I really want a carbon knife - want to try patina and what not - but sooner or later I will be using it in a profession kitchen. So I am trying to figure out what will be best.
I must be a knife nut, as sharp (not Kono HD sharp) isnt enough for me.