Sweet!!

I bought this knife at the beginning of the year. Still loving it!

The Vosteed should definitely be a step up from what you had. I use a fine knife steel to keep the edge aligned. I actually have a smooth knife steel with leather sheath to act as a strop, but that is in the drawer so does not get used as much. Works well but hard to get used to the ultra smooth finish even though it is probably easier on the edge. Our main chef's knife is a Shun and we love it. We also love the 4" Classic paring knife, don't have the 3.5 inch version. If the knife steel is not enough I use one of those little devices with ceramic rods fixed in a V, gray medium and white fine. Probably heresy but it is a quick fix if only a little will do it. If I need work on the tip I also have a Fällkniven double sided hone (ceramic/diamond) in the knife drawer. Yes, there is a knife block in there. LOL. If I have a lot of dull kitchen knives which is rare, I get out a Spyderco Sharpmaker. I only have one 3.5 inch paring knife which I sharpened on a loaded strop. I don't have any HAP40 or Magnacut kitchen knives. I used to drool over a Petty knife made with HAP40 shown on a kitchen knife website, with a lot of Japanese style knives. Hard to justify it though since I have my Mom's Sabatier Petty knife and find myself reaching for it for modest tasks, such as cutting up a hunk of Parmesan or slicing a sandwich. We do not have a matched set of Shun knives so my Santoku is a Spyderco, feels odd with its rubbery handle, but works well. Another knife I picked up a while back, as I had a credit to use at Obuy, was an OreMake Sheepdog Series 7-inch Nakiri Knife. I thought of it because of your knife guard comment. It has the best knife guard or sheath that I have seen. A hard plastic sheath you slide the knife into, and then there is a little retention pin on a cord which you insert in a hole. That holds the blade inside so safe for storing in a drawer. The G10 steel is very sharp, and so far has held its edge. The G10 handle is solid and beautiful, if a bit slippery and heavy. The heaviness though does seem to balance well so not an issue. A utility knife, my wife especially reaches for is a Cold Steel K5 Series 5" knife which they have replaced with another series. I wish I also had it in a non-serrated version. Just a nice sort of mini-chef's knife shape. Another "cutting" implement I use is an old, inexpensive wire cheese cutter that has a roller a set distance from the "wire." After retightening and/or replacing the wire several times I tried using Dyneema 130lb test cord or line that CountyComm sells on a little silicone spool or dispenser. That has been going strong for a long time. [I did stray from my old aluminum T handle cheapie, but those fancy ones with fixed wires that need replacing with special wire, when you can get them, did not hold up. Back to the one with retention screws and substituted Dyneema.}

Lol , all my kitchen knives are dull 😂 I don't cook enough to spend the time sharpening them. Maybe a project for a cold winter day 🐊🏴‍☠️

8:59 That is a Nakiri Check out Never a Dull Moment’s channel for anything related to kitchen knives… the rabbit hole as deep with Japanese kitchen knives as pocket knives. Japanese cutlery might be more interesting because the smiths, their knowledge, and forges have been handed down over centuries… Springhammer is a great two part documentary from Knifewear.

@FloridaBoyEDC

9 ай бұрын

I’ll totally have to check into that! I’ve been getting more and more into food prep and cooking so I’ll definitely watch those! Thanks for the recommendation Cap!

I was surprised to see a kitchen knife on the channel. The strange thing is I needed a kitchen knife also. I ordered a different knife, but mine got delivered today but unfortunately I won’t be home for a day or two to pick it up

Bought a Vosteed Hackney Chef's knife from Amazon. Black titanium nitride finish. Must have been an open box item. Buyer beware, this is a blade that a Karen buys from the Shaper Image. NOT made for the professional Chef or Cook. Don't mean to be too critical, this being their entry level blades into the kitchen knife series, but Not intended for professional use. I'm sending it directly back. Buy a Tuo. Maybe in a year or two, Vosteed will iron out the design/ quality issues to make this a viable workhorse for the professionals. Tried this blade in a whim hoping they would come out of the gate strong like Dalstrong did(that was a big disappointment) , Tuo knives continue to impress. Vosteed, good luck.