Dining and Cooking
20 years of service, still going strong
In Kitchen Confidential

20 years of service, still going strong


Gift from my headchef who is now retired, will use it wisely

by Mrsen

13 Comments

  2. cscott024

    Looks like a Global. That worn-down shape is great for breaking down birds if you have the right technique.

    Globals use a softer high-carbon steel, which, combined with using a pull-through sharpener, is probably why it looks like that after only 20 years. The upside is that high-carbon steels are less brittle, perfect for a knife that has taken this shape.

    If you’re a sharpening nerd, I’d reprofile the edge to something like 22° each side. It will need sharpening more often than other knives, but other than that it will probably be the best boning knife you’ve ever used.

    Use it, cherish it, take care of it. And congrats!

  3. G-I-T-M-E

    I don‘t know exactly where the line between knife and shank is but this has crossed it so long ago it can’t even see it in the rear view mirror.

  5. texnessa

    That looks like something my old farrier used on hooves.

  7. SmoothSun6676

    You can unlock any restaurant door with that thing.

  11. tylerdavid7

    The crazy thing is that this was originally a cleaver

  12. sir_Ibril

    You call the a knife, this is a knife. 🤣😂😅

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