The stainless V carbon steel argument is old hat - either can do the job and a bad knife can be made from any steel.
The only carbon steel knife left in my kitchen is a Chinese cleaver - which I've had since 1983 - fine tool but many find them intimidating.
Latest addition is a ceramic blade - my christmas pressie - which I'm looking forward to trying.
Giant PITA - any knife which will balance on its back with the edge facing upwards - anything that does that trick goes in the bin
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