Review on DENGJIA KNIFE Ultra Sharp Composite Labor Saving by Tamika Lawrence

I've had this knife for about 7 months now and it has become my favorite kitchen knife in that time. It holds the blade well, feels great in the hand and is just so much fun! But you'll have to put in a little effort to erase the mastery when it first arrives. The first thing I did was go to town with a scraper to scrape off the layer of fat covering the knife. I suspect this was added to prevent it from rusting during packaging. This process has blown away the dark patina to a matte silver colour, which may be disappointing to some, but it looks nicer and more natural with use. The next step was to smooth the edge of the knife. It had sharp edges at every corner, sharp enough to cut your hand if you're not careful. I used a fine file and a few grit of sandpaper to give the spine nice, slightly rounded corners that feel great when pressed together. I now have my new favorite knife and take good care of it! Use proper cutting boards and don't try to cut the bones - you'll chip the edge of the blade. Wipe the blade frequently during use and dry it thoroughly immediately after washing. Add light coats of mineral oil occasionally. If you're the kind of person who enjoys tending to cast iron skillets, this is a very similar treat. Try it!