> Dirty30 Dillon Wrote:
> -------------------------------------------------------
> This past year I made the jump to Carbon Steel Japanese knives, for
> myself at least.
>
> I bought a basic set of petty knives, and a mid-range Yanagi and Deba. I
> take pretty good care of them, but to be honest you REALLY need to watch
> them because the tips are brittle. Broke the tip off my Yanagi last week
> just accidentally tapping a mug on the counter.
>
> THAT SAID: No German style knife can get this sharp. I use Norton
> Ceramic stones to sharpen these and theyre excellent.
>
> As you can see, I also have some cheaper Victorinox knives for the
> misses to use (she doesn't like the work involved with the carbon steel)
> as well as a Chinese style clever that while cheap, is great for
> breakdown and especially for whacking open gourds and such.
> >
I think I had that same cleaver years back. It snapped in half when I whacked a clove of garlic, and I was so bummed! I loved it, and continued to use it half-sized for a few years. I wonder what I did with it.