Review on 🔪 DRAGON RIOT Boning Knife with Leather Sheath: Premium Forged Cleaver Knife for Butchers, Chefs & Outdoor Enthusiasts | Carbon Steel Blade Perfect for Meat, Fish, Camping & BBQ | Includes Gift Box by Chad Myers

>. I grew up in a house with a Western European menu, so this knife isn't often seen in any of the kitchens I've cooked in, even some camp kitchens. But I'm looking for new concepts and other tools. First it was Japanese knives and they do a great job and I even have a few in my kitchen that still work.>. I wanted to buy some small fruit and vegetable knives in the kitchen and when I looked at AMAZON, this knife appeared. It's listed as a boning knife, but my tradition is to use a thin, flexible blade. It is neither thin (except for the edge - more on that later) nor flexible. I turned to YouTube to see if there were any videos, they were, and I watched them. I bought a knife.>. That's one solid son of a bitch. The shank goes through the handle and easily reaches 1/4" in width. (There's a metric number on the list, but I haven't thought about that.) The stainless steel is strong, the blade is SHARP and undeniably sharp. The edge of the blade is thick to the last 1/3" where it tapers considerably and forms a cutting edge angle of about 10 degrees. Haven't had to sharpen it yet, but I expect it will take some skill on my part. >.WHAT I USE IT FOR: I buy meat in Cryopak primary units and portions according to my menu and needs.This knife works better than my fillet knife in bulk.Just cuts deep and easily.No hesitation,no effort.BUT,this is NOT the knife you want to use to cut silverskin.Sharp enough but the blade is too thick for the purpose.(But after watching Harry Su use a 27" Dahlgren(?) blade for cutting uses paprika, almost any knife can do a different job than what it was designed for.)>. I didn't take this knife on a hike, I don't do it anymore, I'm too old, I want a real bed at night. Therefore I cannot comment on the use of this knife for splitting firewood or splitting a medium sized log into firewood. When I was younger I had a Swedish Moraknife to craft with. Could have cut food with it and even eat with it but I didn't. Too trained to have the tool for the right job. I know people use their craft knife for other purposes, but I've never done it.>. This is a knife that I will be using a ceramic shank and no other stones when sharpening as the blade shape is so narrow and not thick that I don't think I can get a good angle off the stone. . And good ceramic rods are relatively cheap.