> My main knife for daily use is a little thicker than I like but I am not
> the only one to use it , my best meat slicing knife is very thin to the
> point it's edge ripples when run over a steel and is incredibly sharp so
> no one else gets to try it for fear of losing a finger or worse.
> Remember wood or plastic cutting boards only


Wow. That just sounds awesome. :-)

Hasta,
Curt Nelson