I sadly bought the half booster Chef’s Choice chef’s knife years ago. Even their sharpener can’t get it sharp. Worst chef’s knife I’ve ever used
I have that one, too it’s overkill 
The review I read is that… it can be sharpen, but it does not stay sharp long.
Pretty sure every knife you own opens your Amazon. Is that how you test your new cutlery? “Well, passed the Amazon test, on to the onions.”
1 Like
Oh my. I remember these conversations on Chowhound. So many memories. Tell your friend to move to “Made In”. At least, Made In makes/license good products.
It is a fairly odd combination of a fairly broad angle, 20 degrees, and a fairly high hardness 60. I would take to it with a coarse stone and put a more acute bevel on it. It looks nice. The handle reminds me of mid-1970s Henckels, among the first to offer such handles on higher end knives.
I hate spreaders with a serrated edge. Harrrruuuuuumph.
1 Like
I think the term of high end sis different to different people. It can be all summed up as expectation, but that is too vague. It is a combination of expectation in money spending, expectation of performance and expectation in beauty…etc.
Cut Brooklyn knives are kind of high end knives. They may not look all fancy, but they aren’t cheap and they are good quality.
Zwilling Kramer knives are high end.
Mia Schmallenback nesting knives are also sort of high end too.
1 Like
I do onions first; that’s more important than the paper test. Then it’s on to the Amazon boxes. Points are added if the implement in question does not cut open the bag of kitty litter or kibble in the box. That’s why the serrated paddles are better than the paring knives.
I may just put it into the hands of a local sharpening company and have them modify it - if they ever revert back to pre-Covid times of taking walk-ins. I’m not mailing a knife to a local company.
You certainly need to mindful of which age is scraping a plastic jar! I would prefer it to have no serrations, but I still like it for its reach. However, I recently got a silicone scraper that may displace it.
1 Like
I’m laughing because sandwich spreaders might just be the most used implement in our kitchen.
I’m sure we have a dozen, because when I unload the dishwasher, I often put away 7 or 8, and we never seem to be out. We started picking them up maybe 10 years ago because we never seemed to have a clean one. Breakfast, lunch, snacks, dinner prep, these are the Percherons.
Most are longer and narrower than this example.
1 Like
What is your favorite long one? I spread avocado toast most mornings, mayonnaise and mustard or peanut butter and preserves most lunches, and bruschetta before many dinners. I am really working to minimize (impossible these days to eliminate) microplastic intake.
Chem…I have one of Joel Bukiewicz’s Cut Brooklyn chef knives…its a wonderful knife, and worth every penny. A complete opposite of the original poster’s ideal…it is a hand made, hand forged, thinned, sharpened piece of carbon steel made by hand. It’s an absolute joy to hold and use. Not made by a cold machine, but made forged by a craftsman’s hands and hammer. Holding it and using it brings me great joy.
1 Like
I’m in the country now so only have access to the three we have here. One is marked Flint, one unmarked and the other like this: Veri Sharp imperial
1 Like
Dude. We need a separate post about butter knives
But, Chem, these aren’t butter knives!
One can always count on the inevitable thread drift in the Cookware section 
3 Likes
It is not a thread drift. Butter knife is the highest form of all knife. Only when you have had all other knives, then you will buy a butter knife. I don’t have a butter knife yet.
I posted a separate post just now.
