Originally Posted by
Bah Humbug
I did a deep dive on knife steels.
I've never really understood the knife fascination, what do you gain with something boutique over something like a production Wusthof (which is the chef knife I have)? It stays sharp and cuts everything I need it to - I've never had the want for anything more. Although I suppose the same logic could be applied to bicycles, a bike's a bike, right?
Is it one of those things that you don't understand until you've actually used one?