Knife porn thread

That's a very odd piece of writing.

Really, a knife with a keen edge and that feels good in the hand is an essential for cooking.

I have a 12 inch Japanese damascus steel kitchen knife I bought years ago. I bought it to use it, but also for its looks and quality, but it’s just too big to be practical. I would bring it down occasionally, and I have always kept it sharp, but last year I took it down from the rack and put it in storage. Your best knives are the ones you use most.