I am sorry that you don't like someone said something not perfect about a knife sold by your friend. I do like the knife minus a few things. All I am saying is the initial OUT OF THE BOX edge was fragile and chipped very easily.
-Chuck
The knife was sold by a seller to me. When he became[or if] a friend is a different story but I can assure you when it comes to money I wouldnt like to get a crap product for this price, nor I expected more.
Essentially we are saying same thing apart from I chipped the factory edge on oxtails. Then to one chip came two other in same spot. All is in the review.
But before I start to pick on the maker or his edge I understand he have million times more experience than me, so if his edge chips, that means its my technique that is a problem here.
Never tried a shig on any bone just because those knives serve another purpose for me, just like I would change cutting board for the purpose.
I never said I was "bashing chicken bones", so please don't pass judgement (I have not made comments on some of your posts).
-Chuck
You are more than welcome to do so, Ill take it on my chest, so to speak. We talk in this subject about bone cutting activities.
I did on oxtails, but for me chicken is more tricky. Cause on small bones if you twist the knife while the edge sits in the bone. But thats just me.
Oh and BTW never chipped deba - not mentioning the broken tip, and I use it a lot and literally chop bones with it.