Why not simply use a long sharp French Knife? Stores in block and razor sharp. Out of the kitchen this one makes sense.
1374628
When you use a knife you draw it through the pizza which drags the toppings. With this you merely rock it up and down, keeping the topping relatively in place.
1374629
I've used a knife for years..... but what is under your pizza when you are cutting it? A pizza stone? That ruins the edge on the knife in no time...even if you have the patience to rock a chef's knife, the stone is brutal. A cookie sheet? That's easier on the knife, but the sheet gains cuts. Seems like this tool or a rolling pizza cutter would work better.
1374630
I used a similar rocking cutter at a pizzeria that I worked at as a teenager. This style of cutter is superior to everything else I've used. The second best I've used beside a rocking pizza cutter was a really big chef's knife that I used in a similar rocking fashion. Otherwise, dragging the blade across the pizza messes it up. Rolling cutters seem to always break and take a long time to cut. The rocking cutter allows you to put weight on the blade and just crunch right through the pizza dough and crust. I used to put 4 cuts into large pizzas (creating 12 slices) evenly in less than 3 seconds. They are large and bulky but well worth it in my opinion. I used a similar rocking cutter at a pizzeria that I worked at as a teenager. This style of cutter is superior to everything else I've used. The second best I've used beside a rocking pizza cutter was a really big chef's knife that I used in a similar rocking fashion. Otherwise, dragging the blade across the pizza messes it up. Rolling cutters seem to always break and take a long time to cut. The rocking cutter allows you to put weight on the blade and just crunch right through the pizza dough and crust. I used to put 4 cuts into large pizzas (creating 12 slices) evenly in less than 3... » Read More I used a similar rocking cutter at a pizzeria that I worked at as a teenager. This style of cutter is superior to everything else I've used. The second best I've used beside a rocking pizza cutter was a really big chef's knife that I used in a similar rocking fashion. Otherwise, dragging the blade across the pizza messes it up. Rolling cutters seem to always break and take a long time to cut. The rocking cutter allows you to put weight on the blade and just crunch right through the pizza dough and crust. I used to put 4 cuts into large pizzas (creating 12 slices) evenly in less than 3 seconds. They are large and bulky but well worth it in my opinion. « Show Less
1374631
I would agree. Unless you are a frequent pizza eater, this extra tool probably isn't worth the extra space in your kitchen. A knife could be multi purpose. I do like the round wheel pizza cutters though.
465565
I work in a pro kitchen and I have only used the knife at home. I think you would have to sharpen it if you still wanted that out of the box edge. Mine is going to have to be sharpened soon.
244942
honestly this knife comes very sharp and stays that way for a while. I would either take it to a local knife sharpener or just use typical sharpening methods
1806752
I have a Chef's Choice, but since I have different styles (Japanese, Western, ceramic), it really made no sense to use it any more. Buy a "honing" or "sharpening" steel to keep it in good shape. The names are a misnomer--a rod will never hone or sharpen a blunt knife, only keep it in shape. Eventually, however, you'll have to get them sharpened by a pro, but only every two to four years if you take care of it. Always wash in cold or lukewarm water, not hot; immediately rinse off after cutting anything acidic, such as peeling an orange or skinning a tomato; and steel it. Perfetto. I have a Chef's Choice, but since I have different styles (Japanese, Western, ceramic), it really made no sense to use it any more. Buy a "honing" or "sharpening" steel to keep it in good shape. The names are a misnomer--a rod will never hone or sharpen a blunt knife, only keep it in shape. Eventually, however, you'll have to get them sharpened by a pro, but only every two to four years if you take care of it. Always wash in cold or lukewarm water, not hot; immediately rinse off after cutting anything acidic, such as peeling an orange or skinning a tomato; and steel it.... » Read More I have a Chef's Choice, but since I have different styles (Japanese, Western, ceramic), it really made no sense to use it any more. Buy a "honing" or "sharpening" steel to keep it in good shape. The names are a misnomer--a rod will never hone or sharpen a blunt knife, only keep it in shape. Eventually, however, you'll have to get them sharpened by a pro, but only every two to four years if you take care of it. Always wash in cold or lukewarm water, not hot; immediately rinse off after cutting anything acidic, such as peeling an orange or skinning a tomato; and steel it. Perfetto. « Show Less
2234374
I feel the same way I am going to just buy a knife sharper here on amazon. It is suggested to keep a knife sharp run it a few times on a knife sharpener after every use.
1499362
The knife might be a little big length wise. The sheath that it comes with is cheap. But it comes very sharp.
1036838
Actually, I wouldn't recommend that. The tips of my knives have already chipped. Just hand wash them and place them in a drawer.
273187
I have a peeling, small chef, large chef, east/west, boning, bread and carving knife in mine. (Seven) The only complaint I have is that I have to put the three biggest knife on an angle despite the depth supposedly being 1cm longer than the longest knife. It looks ok though.
33484
You are right, this isn't a knife you want to be cutting with for hours. It's a knife you want to carry in your pocket to always have handy to open boxes from Amazon.com, cut string or tape, nick off an errant twig on a tree, etc. Very handy, but not an "extended use" knife.
2185178
Thank you! The only other knife I've owned was about one inch long. I appreciate your help.
1483480
I use it in the kitchen as a paring knife. Probably requires more care than most folks want to bother with but I like a sharp carbon steel blade so I do not mind washing, drying, & putting on a dab of vegetable oil after each use. But hide it because others will put it away wet or in the dishwasher(Yikes)! It will rust.
630698
That's really up to you Frank. It offers longer lasting sharpness and the finish won't wear off. A stone will take care of the edge of either steel.
2033661
Knives are not serrated. Cutting edge is smooth. Would be safe for small child learning table manners during normal use.
2254180
I wondered the same thing had no luck finding one, this thing is a beast no knife block i have ever heard of has a slot big enough for it either. A realy strong magnet strip might be the only way to keep the blade safe other than giving it its own drawer.
543507
Most don't. We always keep our knives sharpened well and haven't had a problem. However, I bought a super sharp Victorinox bread knife with an edge with tiny serrations, and put it in there. It did cut at least one of the inner plastic rods. I decided not to store it there anymore.
1175002
The best is a ceramic system. Usually 2 rods at an angle stuck into a piece of wood. That steel should respond good to the ceramic. I just got a smith that is generally used for kitchen knives, but I like it because it will give me a good edge quickly and easily.
468617
I would suggest the full grind BK-16 instead if your looking for a short knife. The BK-15 is more of a camp kitchen, butchering, or meal preparing knife.