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Reviews (1)

Aug 27, 2021
Crude: the name says it all
It's really crude. The spine is sharp. The choil is sharp. The wood is soft and splintery. The edge is good enough to cut, but could use some sharpening. Give this baby a little TLC and it will sing. File down the sharp edges on the spine and choil. Sand the handle and seal it with some wax or oil. Sharpen that edge on a whetstone. If you like, force a patina on the blade with some mustard, ketchup of vinegar. This thing will rust if you don't keep it dry. Once it's been dolled up, it will glide through veggies like a hot knife through butter. It's so thin, and the carbon steel takes a great edge. Chopping has never been so much fun.