There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
It's nice to have the precision of the tip of a chef's knife but be able to really smack it down in to joints and such. Should I get a cheapy knife and put a wider edge on it?
What are your solutions for a knife that can do a bit heavier grunt work, but still have some precision?
I process chickens with a paring knife. I can make all the slim cuts against the bone and through joints without having to break any bones. The result is clean meat and usable bones for stock, at a processing rate of about 3 min per chicken . For filleting fish, you need a thin, long flexible blade - a chef's knife will do you no good.
If you are looking for an all-around, do it all knife, it really doesn't exist. I will tell you that I use my 7.5" Japanese santoku and paring knife more than all my other knives. But each knife serves it's purpose., even if that purpose only comes around only once a month or so.
Your issue is NOT the thinness of your blade it is the SHAPE of your blade and the MATERIAL of your blade.
The sg2 portion of your knife is less likely to chip than your vg10 portion. Dual core knives are usually meant to be veggie knives or slab meat knives.