blackhawk13 wrote:All this talk about knives makes me want to get a ZT350 even more now... I still love my Kershaw Leek, but if I'm free to carry a bigger knife (read: Not in Massachusetts), I want to do it.
That reminds me, when I get home from classes next week I need to sharpen my parents' kitchen knives. They finally got a new set two months ago (after three years with the previous set never having seen any sharpening or care), so I am going to do my best to keep these at least somewhat sharp. I don't know how my parents do it, but they can destroy a set of knives. The last ones were sharper on the corner of the spine than they were on the blade (no they didn't actually cut, they just crushed the food into two pieces). It's hard to keep them nice when your parents say things like "Don't make them too sharp or I'll cut myself."
ZT350 is a good choice. It is not particularly a "big" knife, the blade being a little over 3 inches, it is just a fat knife. Which has turned heads in my direction before so I only wear it in a non-business environment.
I could not find a banana for scale so I have my rainbow leek for scale.
Jonas wrote:Nice knives are so worth it though. They last forever and a lot of companies do free chip repair/sharpening. Spend $80-$150 on a knife that lasts 30 years or $30 and replace it every 3.
I have trouble buying my parents nice knives because I know they will not treat it correctly. My mom stores knives in kitchen drawers. She does most of her chopping, cutting, slicing, ... ravaging... with the same chinese clever from Taiwan since before I was born.
Chopped too close to the handle and stopped. I proceeded to watch her remove the bamboo by using the sink as leverage. Flying cleaver anyone?