Ruppertsreef
Active Member
Looking to buy a decent knife for slicing though cooked prime rib
Left handed.
Don’t have a preference on handle type as I haven’t used a traditional Japanese handle before so unsure.
Would prefer good edge retention but willing to learn how to sharpen with wet stone if needed.
Would use for possible 40-70 cuts per day on a synthetic cutting board.
Budget max 300$
Length would prefer 14 inches
Would prefer a longer or deeper bolster vs handle at same level as blade due to possible wet hand usage and potential slippage down blade
Left handed.
Don’t have a preference on handle type as I haven’t used a traditional Japanese handle before so unsure.
Would prefer good edge retention but willing to learn how to sharpen with wet stone if needed.
Would use for possible 40-70 cuts per day on a synthetic cutting board.
Budget max 300$
Length would prefer 14 inches
Would prefer a longer or deeper bolster vs handle at same level as blade due to possible wet hand usage and potential slippage down blade