Knives with their tips filed down

Seems the slashy-ness of your average properly-maintained kitchen chef's knife is FAR preferred to stabbing with it. Maybe this genius stabs his Christmas Goose instead of slicing it.

If I'm reduced to defending myself with my 8" Chef's knife (Bob Kramer, FWIW), I'm slashing, not stabbing. I could get to bone pretty danged quick with it. It might need to get sent back after to get the factory edge fixed. But not the tip.
 
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