Ah yes! Another lover of a sharp blade. My wife quickly learned that there isn't a knife in the house (except butter knives) that isn't sharp enough to shave with. From my butchers cleaver and 14" brisket knife down to the little de-boning one all of them are sharpened on a whetstone and cleaned up with a sharpening steel both before and after each use. *laugh* I can't count the number of times someone has been helping me clean something and cut themselves with one of my knives. I always get the "Why in the hell would you have a knife that sharp!?" comment.
I've got a set of Forschner boning knives, Solingen skinner and Mora utility/quartering knife with a warning label written on the Rubbermaid box they store in until butchering time. "If you aren't good with a knife, do not touch!!! Even if you are, you may cut yourself!" Big block letters underneath "SPOOKY SHARP!"
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