Posted By: kevin mckelvey
- verified customerThis knife is currently my favorite around the kitchen. It's a great knife. But it had a few issues. The main one is that, while the steel portion of the knife was flawless, the wooden handle was not fitted to the tang, and the knife was virtually unusable until I fixed this. The wood was not really sanded: there were sharp edges along the router lines, but much more importantly sharp metal stuck out all over the place. The rivets were not flush and the tang extended beyond the wood almost all around. These metal edges were really sharp. I rolled the knife up in a towel, got out some 600 grit emery paper and a block, and in about 1/2 hour had all of the metal sanded flush with the wood. I also gave the wood a very light sand and knocked the sharpness off the router edges as well. Lastly, I buffed the wood with extra fine steel wool. It's now a great handle. The other issue, which is really just a quibble, is that the "stainless" cladding really isn't. It should be described as being less reactive than the blade steel. But it darkens and takes a patina while you work with it. The blade is extremely nice--I'm basically a push-cutter and I the shape works very well when used this way. I particularly like the tip, which can be used to do extremely fine work. As advertised, AS is an extremely good blade steel--with kitchen use it can go for 4-5 days before it loses it's razor edge and needs a touch-up. But the touch-ups are trivial. Literally a couple of strokes on each side with a finishing stone and it's back to its usual nasty got-ya edge that it likes to take so well.
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