bringing backpacking to the kitchen

16 people, a decent-sized free range turkey.  carved the bird and popped the leg joints with the bark river knife i often take on trips.  so much sharper and more sturdy than the supposedly great german kitchen knives that it's amusing.  

Lead,

You have exposed one of the great myths of modern society that stainless steel makes the best knives.  The German ones are fine, but hard to sharpen.  Some people put them in the dishwasher where they really get knocked around and dull.

We have two sets of German knives out on the counter, but if I want to cut something like a roast or a turkey, I have a whole drawer of old carbon steel knives that are really sharp and very satisfying tools to work with.  Sure, they can rust and discolor if not cleaned immediately, but it is a small price to pay for being really sharp.  I find them at gun shows, garage sales, and rendezvous.

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