So I have to ask given that I've never held one in my hand: If I bought a Becker Crewman and used it to slice a tomato, would I have slices or tomato sauce?
You can sharpen any knife sharp enough to slice a tomato. You could even sharpen an axe well enough. Actually, tomatoes slice better with a slightly coarse sharpening, the micro-serations saw through better. The tomato skin just pushes aside with a glossy razor sharp knife.
Why limit oneself to the 5 inch knife when the 7 inch version is similar in cost? It seems the seven inch version would do much better for chopping/splitting. Or for that matter the 9 inch bowie.
It's usually not the cost that matters, it's the size of knife one is willing to carry, or fit into ones PSK. I don't want to go around looking like Aragorn.
Previous Topic
Index
