(
Pros: Sharpenability, Material Quality, Construction, Durability
Cons: None
60 Years Old and Still Going Strong
I use one of these that belonged to my mother. It's still going strong. I use it at least every day or two. As with all carbon steels, this knife must be cared for. Clean and dry it after use. The blade is a good utility shape and can be easily touched up on a stone or by file. The stone will give the superior edge, but for a knife of this type, a file is usually good enough for fruits, vegetables and packaged meats. You could certainly dress out a deer with this blade, but you might have to stop a time or two to touch up the blade. For everyday kitchen utility work, the blade should last weeks or months without need of sharpening. Know what work you want a knife to perform, then choose the appropriate blade shape, blade steel, and blade length. And learn how to take care of it before you whine about it rusting.
