Hi All,

A friend's father recently retired after a long career as a butcher. Thankfully, he made it to retirement with all ten fingers!

As he was boxing up a number of knives to put up for sale, my friend grabbed four of them for me. All are Forschner knives manufactured by Victorinox. The two long ones are "breakers", used for turning large chunks of flesh into smaller ones. The other two are "boners".

I cleaned them up, put 22 degree angles on the breakers and 30 degree angles on the boners.

I must say that I have many knives that are incredibly sharp and I am quite comfortable using them. But for some reason, carrying these knives into the kitchen and gently washing them after the sharpening process simply made me feel an amazing bit of angst. Same thing when I carried them around to photograph them.

Surely they are no more sharp or dangerous to handle than are my A. G. Russell forged kitchen knives or the Case kitchen knives. Yet, somehow, they just seem scarey!

Weird, isn't it?

Regards,
Russell

Haven`t had any that scared me yet

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The only knife I have that is really scary is a Buck 110 from the Custom Shop with BG-42 steel in it.
That knife is scary sharp!

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A long time ago, my wife had one in her hand - it scared me a little bit ...
Just kiddin' honey

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-Blue

MENE, MENE, TEKEL, PARSIN

I have a Shun 6" utility knife that I can't say I'm exactly scared of but I handle it with extra care when I use it.

I'd also have to say the two Kershaw Leeks, the Jeep and the Scallion I have deserve a little extra respect.

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"The #72 pattern has got to be pretty close to the perfect knife."
--T.J. Murphy 2012

Same here Jerry, handle with respect...........

Tim

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ISO Pre 1970s Stag Klaas knives NM-M

oldgoat - I agree with what you are saying about those..............just something about a thin bladed, semi-flexible, razor sharp
knife that makes a guy carry it extra careful. I have many sharp knives and have been cut like everyone else, but a knife
like that has almost no resistance and prolly wouldn't stop at bone...........might just fillet right along it..........

IM

I too have a certain few knives that are scary sharp in that opening them is fraught with danger - my Kershaw 1550 nicks my thumb periodically with it slippery thumb tab and assisted opening (as opposed to my 1660 with the neat little doohickey on top to activate it). Then there are my "bear trap" pocketknives which have no half-stops.

My kitchen knives in particular are the ones the routinely nail me in a moment's inattention and with numbed fingers whilst working with very cold meat. But, thankfully, those are all so very sharp that my wife merely hears a very low moan, witnesses me washing the profusely bleeding wound which I then bandage, don a pair of nitrile gloves, and then continue with the dicing and slicing and trimming. Those cuts are like they were made with a surgical blade and heal in three days or so.

Similarly, I am used to working with my skinning and cleaning knives. Or filleting fish. Whatever.

Perhaps it is simply because I have never used these knives; and all I can think about as I handle them is the fact that they have cleaved more flesh than an LSD-crazed machete-wielding maniac (or the pages of a Hustler magazine).

I don't know, it is simply eerie.

Regards,
Russell

Any very sharp knife scares me as long as I'm holding it.
I'm so clumsy in the kitchen that I don't sharpen my knives to keep my self-inflicted
injuries to a minimum.
The alternative would be for me to wear cut resistant gloves.

Usually when other people are holdin them!

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Gino
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