They really are handy. I keep one on the kichen counter and I reach for it over my 10" chefs knives for small, quick jobs. I also keep one in my knife roll at work.M Sea wrote: ↑Sun Apr 11, 2021 8:10 amI recieved some excellent advice here on the forum and invested in a few Z-Cuts. Awesome kitchen knives!! The serrated one is a little beast. So good for slicing up vegetables etc. the Bow River excels at heavier tasks like splitting the hard shell on Lobsters etc. Used both knives getting a good breakfast ready this morning for me and the dog!
I've found this same, very subtle difference in using a Wharnie to be a great asset when doing a lot of cutting. A much more natural feeling in use. Where as something with a Persian style blade would be a nightmare to use in certain cutting tasks on the job.
Agreed! That's really creative, kobold! Something like that might be a good idea for a future calendar contest.