Review on 🍖 Dexter-Russell 6-Inch Butcher Knife: A Precision Tool for Expert Meat Preparation by Charles Mcneil

I don't like anything about this knife. If I could say something, I'd like a better grip made out of better materials than just wood. The knife has a carbon steel blade and in my opinion you just can't beat a carbon steel blade. I sharpened it on a ceramic rod and it instantly became razor sharp. The only thing about a carbon steel blade is that it needs to be taken care of or it will rust. I just wash it, dry it well and rub it with a thin layer of vegetable oil. You will be fine.