Dexter or Forschner or whoever

[High Cheese]

http://www.atlantafixture.com/Summary.aspx?CurrentCategory=10719

Thanks for the link Buzz.

I'm looking for a cheapo for everyday use, plastic handle job. A "Workhorse". One I won't care if it gets tossed in the sink or if I see the DW cutting ON A DINNER PLATE WITH IT!

.....so, any preference?

[bowlingshirt]

I see the DW cutting ON A DINNER PLATE WITH IT!



I let my wife buy her own knives for this reason...


Also, if you have any restaurant supply stores in your town that are open to the public, I would check that out. We've gotten similar knives to the ones shown in the link above as well as a couple of pots and pans that way.

[joec]

I've been retraining mine for the last few years and through out all the cheap knives. I let her know exactly what each knife I bought cost and she is learning. She hasn't tossed a knife in the sink or dishwasher in 3 years now but has her favorite 3 out my other 40 or so. But then I use those big bad cleavers so she tends to pay close attention in the kitchen. :whistling:

[High Cheese]

Yeah, I was thinking either a cheapo or a 10" chefs since it's about half the size she is. It would be a tad uncomfortable to weild.

[buzzard767]

I've been retraining mine for the last few years and through out all the cheap knives. I let her know exactly what each knife I bought cost and she is learning. She hasn't tossed a knife in the sink or dishwasher in 3 years now but has her favorite 3 out my other 40 or so. But then I use those big bad cleavers so she tends to pay close attention in the kitchen. :whistling:

Haa! I have Fran trained as well. She no longer leaves them in the sink wet. Instead, she makes it a point to leave them on the cutting board, covered with food. :sad: The good news is that she has cut herself a few times on *my* knives and no longer touches them. :blush:

[S.Shepherd]

Haa! I have Fran trained as well. She no longer leaves them in the sink wet. Instead, she makes it a point to leave them on the cutting board, covered with food. :sad: The good news is that she has cut herself a few times on *my* knives and no longer touches them. :blush:

I must have married her sister:glare:

Sams club usually has the typical el'cheapo, white molded plastic handle, general greasy spoon kitchen knives-- in 2 packs
http://graphics.samsclub.com/images/products/0001601746912_L4.jpg
http://www.samsclub.com/shopping/navigate.do?dest=5&item=419467
lol !! I never seen this at Sams
http://www.samsclub.com/shopping/navigate.do?dest=5&item=342035

[buzzard767]

I must have married her sister:glare:

[/URL]

What I find amazing is that she prefers to do big jobs with the smallest knives. The largest knife she uses is a 150mm Petty, although it's a very nice Takayuki Grand Cheff. It's her fav but I don't dumb it down so she is careful with it.

[joec]

Haa! I have Fran trained as well. She no longer leaves them in the sink wet. Instead, she makes it a point to leave them on the cutting board, covered with food. :sad: The good news is that she has cut herself a few times on *my* knives and no longer touches them. :blush:

She doesn't touch my carbon and I can live with washing the stainless one. She is also horrified to touch my cleavers.

[CharlieD]

Go to the restaurant supply and pick up a dexter-russel brand knife. They are the best for "working horse" knife. And much cheaper in the store than on the site.

P.S. Speaking from experience.

[joec]

Another good knife that is carbon steel is the Old Hickory brands and can be found in many hardware stores as well as on the net. Used them for years but not in the kitchen but in my work for cutting fiber glass duct board.

[Keltin]

Of all my knives, the only one DW uses is the Bird’s Beak Paring knife. Granted I do most of the cooking so she rarely needs to use a knife. But she still peels potatoes the old fashioned way with that paring knife!

[leolady]

Another good knife that is carbon steel is the Old Hickory brands and can be found in many hardware stores as well as on the net. Used them for years but not in the kitchen but in my work for cutting fiber glass duct board.

Good cheap knives!:respect:

But what is it with this male chauvinist stuff! :puke1:

Women are not the only knife manglers out there! I wouldn't let the GUYS I know touch my Sabatiers!!

[joec]

Good cheap knives!:respect:

But what is it with this male chauvinist stuff! :puke1:

Women are not the only knife manglers out there! I wouldn't let the GUYS I know touch my Sabatiers!!

And compared to my Japanese high end knives I wouldn't want to touch them either. :smile:

[leolady]

And compared to my Japanese high end knives I wouldn't want to touch them either. :smile:

I wouldn't have one of those >>>>>>>>>>if you paid me!:twak:

If Sabatiers were good enough for Julia Child and Jacques Pepin, they are good enough for me!:a1:

[PanchoHambre]

Good cheap knives!:respect:

But what is it with this male chauvinist stuff! :puke1:

Women are not the only knife manglers out there!

LOL I was waiting for a woman to jump into this thread:a1:

[S.Shepherd]

I wouldn't have one of those >>>>>>>>>>if you paid me!:twak:

If Sabatiers were good enough for Julia Child and Jacques Pepin, they are good enough for me!:a1:

don't knock them untill you try them

personally, neither of those 2 chefs do anything for me

[leolady]

Sabatiers suit me, and I have tried many kinds of knives over the years.

That's why they make 100s of different kinds of knives. Different strokes for different folks.

You don't like Julia or Jacques? Blasphemy!

[S.Shepherd]

Sabatiers suit me, and I have tried many kinds of knives over the years.

That's why they make 100s of different kinds of knives. Different strokes for different folks.

You don't like Julia or Jacques? Blasphemy!


but have you tried something like a western handled gyuto ?

no...julia and jaques aren't for me

[Maverick2272]

HEY!!! I'm workin with Chicago Cutlery here! Be happy for what ya got!

But they do work for me, just have to constantly keep sharpening them, and they seem to like to nick all along the blade?? I try and take good care of them, and DW has been taught and handles them appropriately.... or maybe I need to put up a hidden camera and see what's going on? ;)

[Keltin]

HEY!!! I'm workin with Chicago Cutlery here! Be happy for what ya got!

But they do work for me, just have to constantly keep sharpening them, and they seem to like to nick all along the blade?? I try and take good care of them, and DW has been taught and handles them appropriately.... or maybe I need to put up a hidden camera and see what's going on? ;)

I’m not a knife snob, so I say a good blade is one that works for you! I actually use Chicago Cutlery too, and I love it. Maybe some will turn their nose, but I do like it. Looks good, performs well, and is comfortable to use. Mine came razor sharp out of the box and stayed that way for over a year.

Since it isn’t the high end stuff, I got a carbide sharpener (oh the cringes and gasps I hear now!) to put a new edge on the blade and then use the steel that came with the Chicago block set. The blades hold a great edge with regular steel use, and I only have to rework the edges every 6 months or so. I’ve had them for nearly 8 years, and I’m pleased. They are damn sharp - can cut paper easily and even shave your arm hair; not to mention a careless thumb or two! :yum:

[Maverick2272]

LOL, I have the steel as well, maybe I should get a carbide sharpener? Exactly what is that? Right now I just have a wet stone but I am not that good at it. Maybe that is my problem, I am getting the edge too thin?

[Keltin]

LOL, I have the steel as well, maybe I should get a carbide sharpener? Exactly what is that? Right now I just have a wet stone but I am not that good at it. Maybe that is my problem, I am getting the edge too thin?

It’s a sharpener like this. (http://www.buy.com/retail/product.asp?sku=205740062&listingid=10244180&dcaid=17902)

It has carbide “plates” or pieces of metal that really sheer away the metal of the blade to the angle set by the carbide position. Most serious knife enthusiasts HATE these things because of the way it just tears through the metal of your blade and changes its angle. But for a fair to middle grade knife, it works well. It sets the angle of the edge to the preset angle (typically some where around 25 degrees) which is sharp. It’s a bit rough at first after 3 or 4 passes, but the steel polishes that off to a nice sharp finish. It only takes about 3-4 swipes with one of those, then some steel work, and you’re good to go for 6 months or more.

I also have a 3-way wet-stone set, but got lazy. :yum:

There are many, MANY sharpening methods and angles, and each blade should be considered when doing so, but hey, this is Chicago Cutlery. The cutlery is a nice set for 100 bucks, and it holds an edge that is wicked sharp, so I’m pleased. Some things are just more important to some. If this was HD, I’d be worried about high contrast ratios and HDMI inputs, where some would be fine with composite inputs. To each his own which is why I love all the POVs. I learn from all this, but I don’t thumb my nose at other’s choices. We all have different priorities! One man’s trash is another’s treasure! :lol:

I like those McCormick Spice Grinders too, but there are some that say that is total trash. Oh well, I’m still having fun with them!!! :thumb:

[Maverick2272]

Umm.... I think I have something similar to that in one of my junk drawers....LOL. I'm gonna give it a try and see how it does. This one you set on the counter top and run the knife back and forth, I just stopped using it when I got the Chicago Cutlery, but if you are using it with good results than I am willing to give it a try!
Thanks!

[Keltin]

Umm.... I think I have something similar to that in one of my junk drawers....LOL. I'm gonna give it a try and see how it does. This one you set on the counter top and run the knife back and forth, I just stopped using it when I got the Chicago Cutlery, but if you are using it with good results than I am willing to give it a try!
Thanks!

:yum: Junk Drawers!!! I'm not the only one then! I'm beginning to have more junk drawers than regular drawers. :shock::yum:

[Maverick2272]

I think I have 8 drawers in my kitchen and 4 are junk drawers LOL!! Bout once a year we clean it all out and get it down to 2... but end of the year back up to 4 again!
Oh, and I have McCormick spice grinders as well. I am getting into Penzy's but can't afford them most of the time.

[S.Shepherd]

I don't recall seeing anyone "thumbing their nose" at anyones choice of cutlery.

[Maverick2272]

Just Joe and LeoLady bantering back and forth, that's all.

[Keltin]

I don't recall seeing anyone "thumbing their nose" at anyones choice of cutlery.

Not here. Not yet. But good lord the way it goes at other places. :yuk:

[leolady]

I was just messing around. I really don't care what anyone uses/prefers.

I like my Sabatiers and I don't care if they aren't fashionable anymore. They feel right in MY hand. But my hands are not Joes or Sshephards, or yours. So what I am saying is, they might not be the best choice for everyone although they suit me perfectly.

Also, my vintage carbon steel Sabatiers sharpen easily to a razor edge with my Norton 3way sharpening stones and that is important to me. They hold their edge well for me also.

[gadzooks]

HEY!!! I'm workin with Chicago Cutlery here! Be happy for what ya got!

But they do work for me, just have to constantly keep sharpening them, and they seem to like to nick all along the blade?? I try and take good care of them, and DW has been taught and handles them appropriately.... or maybe I need to put up a hidden camera and see what's going on? ;)

I use 'em, too. Have a pile of 'em. Mostly I am using the old CC Metropolitan stuff. Same handle pattern as the old walnut handles, but in black nylon. And they sharpen up real nice using a cheap ceramic stick followed by a CC steel.

[Lefty]

Welcome to NCT. :tiphat:

[leolady]

I am glad to see you gadzooks!

[buzzard767]

I use 'em, too. Have a pile of 'em. Mostly I am using the old CC Metropolitan stuff. Same handle pattern as the old walnut handles, but in black nylon. And they sharpen up real nice using a cheap ceramic stick followed by a CC steel.

I have a large block of 30+ year old CC. They aren't bad at all. The edges don't last too long but they can be made quite sharp. Contrarily, I also have a set of newer CC steak knives. I'm guessing they were made in China out of Lord knows what. They are impossible to sharpen.

[joec]

I sure won't make fun of or say anything negative about any one's choice in cutlery in all seriousness but will teasing. Now I prefer a Chinese Cleaver and used a Dexter Russel for 35 years exclusively so that will tell you where I come from on this. In the last 3 years though I've purchased a bunch of Japanese made knives including cleaver that I find to be much better in that they are thinner, harder steels which will take a sharper edge etc. With that said I could care less what a chef uses since 90% of them don't know jack about knives and steels nor will they ever and even less of the home cooking crowd will either. So if you want to cut your food with a wooden spoon have at it really. If it works for you then I'm happy for you.

Now back to this tread, I assume you are looking for cheap and functional hence I recommended you also consider old hickory brand with they others you posted as for price and quality level you are looking.

[buzzard767]

Now back to this tread, I assume you are looking for cheap and functional hence I recommended you also consider old hickory brand with they others you posted as for price and quality level you are looking.

I agree. There are four OH knives in the house. The carbon steel is fairly good and the price is right.

[joec]

Yes I have a fillet knife I still like and use from time to time for boning duties. I prefer my newer hankotsu and honiseki for finish work but the OH is great on the rough stuff.

[MikeStewart]

When it Comes to knives--There is a very Big Difference between Want and Need.

Nobody Needs a High End knife for anything.

It is hard for some of us to remember that--but it is true.

The Average Home Cook or Non-Knife Enthusiast Chef can destroy a Hard Edged High Quality Knife in one usage.

There are a ton of Low Prices and Mid Priced Kitchen knives out there that will give the average user a Lifetime or More of Great Service.

I say get what appeals to you and 99% of the time--it will work very well.

I have never seen a bad Dexter or Forschner.

I even have a Dexter Chef that I use on hard Stuff like Squash and Firewood.

Mike....................:thumb:

[Keltin]

I even have a Dexter Chef that I use on hard Stuff like Squash and Firewood.



Got a recipe for that one????? :lol:

[joec]

Heat until crisp and ash colored. :bounce:

[Keltin]

Heat until crisp and ash colored. :bounce:

I bet it has some great smokey flavor! :biggrin:

[joec]

Yes and no artificial smoke flavoring added either all natural. :wink:

[MikeStewart]

I modified it and re-handled it.

Here it is .

http://barkriverknives.com/albums2/Mike/30_G.jpg

That was a 10 inch Blade Forged Dex Chef.

The handle is now Black & Red Carbon Fiber.

High End Folks forget that these are made for Abusive use and you can really abuse them if necessary and they come back for more.

I use it in the Kitchen but I have Split good size logs with it for Outdoor Cooking many times.

I like to do that when I have folks over that are only into the High End Hard Edge knives.

The Look on their Faces is usually Priceless.

It gives them a good reminder of what these can do.

Toughness is one of the qualities that I never forget.

This IS supposed to be Fun.

I don't cook for a Living.

I certainly do enjoy cooking.


Mike...................:hide:

[buzzard767]

Beautiful, Mike. Nice work as always. I think I need to buy a Bark River something or other.....

[joec]

Yes you do Buzz, I've acquired two in the last year myself though neither are kitchen knives and both are used. I don't hunt either at least not animals but do love a good knife.

[buzzard767]

Yes you do Buzz, I've acquired two in the last year myself though neither are kitchen knives and both are used. I don't hunt either at least not animals but do love a good knife.

So you're using them for muggings or what? :whistling:

[joec]

Or what would be close, think stealth. :ninja: :wink:

[S.Shepherd]

I'm thinking CC or OH are using 1095 or something close in their knives.
Good steel, I just like it a little harder than they make it --no I don't sprinkle viagra on it:wink:
The only problem I have with some of the el'cheapo knives are the grinding. I despise a knife with a 1/2" primary bevel, thats hollow ground.
While a properly done hollow grind is good -think straight razor- a poorly done one makes for a disposable knife.
:soapbox:

[joec]

I would agree on Old Hickory being if not then close to 1095. Can't say much about Chicago Cutlery since the only ones I've seen are stainless. As for hardness the OH doesn't hold and edge long compared to what I normally use but is easy to sharpen back up so not a big deal for me.

[Maverick2272]

Don't get me wrong, I do love my CC, but I am just learning about how to do a lot of this stuff, so I may have damaged them too much over the years. But I will say they did sharpen up real nice last night!
DW worked for World Kitchen who owned Corning Ware, Revere Ware, Chicago Cutlery, Bake Ware, and Echo Housewares. That is where we got a lot (and I mean A LOT) of our stuff all free of charge! But, that was right before they moved a lot of them to China. I remember in her last days there they were throwing out boxes and boxes of samples so the cleaning crews wouldn't take them home with them. This was due to the problems found in the metal like lead and what-not.
Couldn't risk people getting sick off the stuff.

[MikeStewart]

All of the knives you guys are talking about are in the 52 to 54 Rockwell range.

That is no Accident.

This makes them very easy to sharpen for folks that are not Skilled at sharpening.

They work fine you just have to keep touching them up.

these lower hardnesses also make them tougher and allows for more abusive use.

They all work once you know what you are dealing with.

You really can't make Blades harder if you know that folks are going to drag them through those Disc thingys.

You would tear chips right out of a harder blade.

Mike................:thumb:

[S.Shepherd]

gawd I hate that word "tougher"

as it pertains to those knives...I'd just say less prone to chipping, lol..even if you hit 2 edge to edge:yuk:

[MikeStewart]

They actually Should not Chip on a sink.

They will roll.

You may be mistaking a Roll for a Chip.

It is hard to Chip a softer Blade--they roll over and sometimes that looks like a chip.

Mike..........................:thumb:

[buzzard767]

30X mag tells the tale.

[S.Shepherd]

They actually Should not Chip on a sink.

They will roll.

You may be mistaking a Roll for a Chip.

It is hard to Chip a softer Blade--they roll over and sometimes that looks like a chip.

Mike..........................:thumb:

no, I'm not confusing anything

I never said sink..read again:thumb:

[MikeStewart]

I think I'll Back out of This right now and go back to reading and talking about Recipes and Cooking.

I had no idea that Buzz was using a 30X loop on Your knives so that he knew you actually had chips and not rolls in your edges.

That is what I just got from the last two posts and I'm easily Confused.

99% of time -in my experience- in the knife industry(not in the Hard Edge japanese Knife Part) what folks call Chips are usually Rolls in the edge--Not Break Outs.

As I said above--I think that Folks should get the knives that they are comfortable with and I really need to leave it at that.

Thanks,

Mike

[S.Shepherd]

No mike, he's not. I've been in the knife industry too, but for only about 15 years..making them.
It'd be very difficult to chip out a knife thats down around 54rc..even if you hit knife edge to knife edge. On one around 60, thats going to be a different story.

softer knives are fine for people who like to chuck them in the sink, or dishwasher, or really, doesn't have OCD about knives like some of us do.:wink:

[buzzard767]

I had no idea that Buzz was using a 30X loop on Your knives so that he knew you actually had chips and not rolls in your edges.

That is what I just got from the last two posts and I'm easily Confused.



I was referring to the inspection of my knives, Mike, not Sean's. Most of my knives are R60+, and chipping as well as rolling is easily seen at 30x.

Buzz

[gadzooks]

OK, knife people. I am about ready to get my toe wet. I'm looking at my first Japanese knife, a Tojiro 240mm DP gyutu. It has nice lines, good steel and is priced reasonably. I like the clad construction. I'm a home cook and it will be my go-to chef's knife, hopefully. You guys know better than I do, so tell me in 25 words or less, yes, no, and why. Thanks!

[joec]

Absolutely a good knife, I own 5 of them though 2 are different lines. The DP is a excellent knife for a beginner or in my case an advanced users. The 240mm gyuto is a good place for most to start also. I have a 240mm Tojiro PS gyuto which was the second knife I purchased when stepping into the Japanese style of knives. That was 3 years ago and still going strong. I also own a DP 210mm Western Deba, 270mm Sujihiki, a 90mm paring as well as a Tojiro Suminagasi Nakiri (same as DP with damascus cladding) and the 240mm Tojiro Powder Steel gyuto. These are my most used knives though most of the time I use Chinese pattern cleavers.

[gadzooks]

Thanks, joec, for a good and quick response. I really am trying to learn about these things.

[joec]

The Tojiro is a very good place to start both price and quality wise. If you don't want to play with other brands, these will last you a life time if treated right. I went a bit nuts to started and wanted at least one of everything out there. I've since come to my senses and have gone back to were I started with good knives that hold and edge and is easy to sharpen when the time comes. My I want attitude cost me a lot of wasted money. Simply buy when you feel the need to had a knife to fill as specific purpose and not until then. You will save a lot of money take my word for it. I do suggest you get some decent water stones and learn to sharpen within reason and again don't go nuts with that either. The funny thing is I own about 40+ knives now and use 3 Chinese cleavers and a paring knife 99% of the time.

[gadzooks]

Cool...thanks! I do know about sharpening, and will invest in a fine stone. I have several intermediate grades.

[joec]

Just don't mix water and oil stones. Water stones can't handle any oil even cooking oil though oil stones will work with water is used from day one. I personally use Shapton Glass Stones but have use many others through the years. Most of the water stones can handle the harder steels found in Japanese steels.

[gadzooks]

Good to know, no oil on water stones. Scrupulously clean, as they say.

[joec]

I wipe my knives down with alcohol before ever touching them to a water stone and I'm always sure there is no oil on the blade. I also wash all of my knives by hand and never let them sit in the sink.

[gadzooks]

I hand-wash 'em, too. Often as I go.

[gadzooks]

OK, ordered. It ships from about 90 miles from here, so I should have it in a couple of days. Yahooooooooo! I also looked at some Japanese knives in the $1500-$2000 range...'nother time. Maybe.

[buzzard767]

The only problems others have encountered with DPs are the handles. I've seen reports of improper fit and complaints that they are too "squarish". If the handle seems a bit large some sandpaper should take care of the problem. I gave my daughter a 270 Sujihiki that had no issues whatsoever.

[Rob Babcock]

The DP's are a bit squarish I don't see the problem if you use a pinch grip, like virtually every pro does.

[joec]

Every one of mine had good fit and finish. As for the squarish handle it does though I don't have any problem with it with any of mine. I also don't find the handles uncomfortable and I have a little larger hands than some and find they fit my hands well.

[gadzooks]

OK, well I'm coming from CC and Dick and Henckels, so the handles ought to be just fine.

[chowhound]

I thought the handle was just fine on my DP. I never noticed a thing, but then I was never really use to any one handle either.
That said, I just took possession of that Pro-M today. Now that's a nice handle....

[buzzard767]

I thought the handle was just fine on my DP. I never noticed a thing, but then I was never really use to any one handle either.
That said, I just took possession of that Pro-M today. Now that's a nice handle....

Aha. It arrived. Looking forward to your observations. Go cut something. :yum:

[The Tourist]

I also like DPs for my clients. But for a "special type" of client.

I know lots of folks who don't want to spend +1,000 bucks on a knife, but they want it to cut like one. I make them a simple deal.

I'll get a DP, and I will spend whatever time it takes to get every imperfection, every ding, every crooked grind line and evey cosmetic blemish out of the blade.

And you pay me for that up front. You pay me lots.

On the other hand, it's a one time charge. I offer "life sharp" to my clients.

[buzzard767]

And you pay me for that up front. You pay me lots.


Sort of takes the "bargain" out of a bargain knife. :huh:

[The Tourist]

Sort of takes the "bargain" out of a bargain knife. :huh:

Not really. If you think about all of the "upkeep" payments a client might do over our association, it's cheap.

I don't charge for dings either.

If a client wants to, he/she can drop the knife off every Friday night and get it back for the next week. For life.

[buzzard767]

Are you a dealer for a ceramic steel like Idahone to help them keep the edge going and going and going so you don't have to sharpen too often?

[The Tourist]

No, just a tinker.

As you know, most of the work on a knife is getting the bevel uniform, both front to back and left to right.

Many folks stop right there. They like 'toothy' edges.

[gadzooks]

Hey, everybody, I just got my new Tojiro DP 240mm. It's nice. I like it. I was between this and an F. Dick 9" Chef's. This is my first real Japanese knife. It is well-made, has a sweet balance, is lighter than a comparable German knife, or at least feels that way, and has nice lines. Thanks, all, for your help. Cuts good, too...

[joec]

Japanese knives tend to be thinner than the German equivalents as well as hard steel. They can take a more acute bevel angle so they tend to cut better also. Now with that said they also tend to chip easier than the German blades which tend to roll the edges more. Steel usually with fix the roll in German blades but not so much with the Japanese blades.

[gadzooks]

Thanks, joec. I wasn't planning on using a steel on the DP. I have a very fine ceramic stick for dressing it, and will be ordering a combination waterstone (800/6000) as a first stone. I also have a medium ceramic stick that I use on German knives when a steel won't bring them up. I'll be keeping my 8" Henckels for prying paint cans open, and save the DP for food.

[joec]

Ceramic should be fine.

[The Tourist]

gawd I hate that word "tougher"

I have to agree on this point. I like my kitchen knives at 62 to 64 Rc.

Now granted, a Chinese cleaver is an excellent tool for chopping, and there are many 'heel cutters' who use the rear portion of the blade. I am not referring to them. My wife uses/used a re-profiled Chicago Cutlery clone to halve her acorn squashes.

But the job of a knife is to slice. Even old Harley mechanics used to razz each other with the epithet, "Don't force it, use a bigger hammer!" If the tool isn't right, why ruin it?

For example, Hattori makes one of the finest paring knives in the world. And I'm sure there is an owner out there with smaller hands who runs his/her kitchen with just that knife.

But it's the wrong tool for +75% of kitchen uses. If you're banging and chipping and abusing a tool to an early dull condition, reach into the knife block.

A better tool is in there.