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KEEN Kids Targhee Low Waterproof Shoe 10 Blue Nights Red Car
Features of the KEEN Kids' Targhee Low Waterproof Shoe KEEN. DRY waterproof breathable membrane Secure-Fit lace-capture system Padded tongue and collar for comfort TPU heel-capture system for stability Cleansport NXT™ for natural odor control PFC-free durable water repellent
CMCM: I've had this particular knife for ages, at least 10+ years I'm sure, probably more like 15. I used it so much I later bought a second, very similar one (don't see the handle shape any more) just for convenience. They are both used multiple times per day, they really are my "go to" knife for most things. They've held up beautifully well, although I know they now need sharpening and I'm not sure that is possible with a serrated edge. I take good care of them, always hand washing them (but let them drain to dry, and no rust at all, unlike a previous reviewer), but otherwise, they are just great. I probably should experiment with my other knifes more, but I just find this type of knife easiest of all to handle and use and after so many years, I can say the durability is superb.
Eric Antonow: (I say this with regret as I love the handle and balance of my Henkels chef knife). Henckels knifes are indestructable and I my experience (and I have heard this confirmed by a professional chef and cooking instructor) is that they are near impossible to sharpen. For many people this may not mean a lot, but a good knife should be able to have that remarkable edge for years (not just the first 3 mos). A professional may be able to sharpen these but not as well as other knives (e.g., Chicago Cutlery and others) -- no second honeymoons with these.
Glen A. Gill: I haev many others in this series. This particular knife is referred to as a utility knife. Personally, I find it works best as a tomato knife. I bought this one for my sister. She's crazy about it and uses it for everything.
James Sexton: This knife, and theJ.A. Henckels Twin Four Star 3-Inch High Carbon Stainless-Steel Paring Knifeare the two best knives in the Henckels four star collection. There is something "just so" about them. They are just right, with all the various design parameters coming together to create a whole that is greater than the sum of the parts. This serrated utility knife works well in a great variety of applications. The five inch serrated blade is nicely thin (but still thick enough for good strength and rigidity) and shallow (i.e. not broad). I find it very useful for cutting pie or cake or brownies, as well as (of course) bread and tomatoes and many other vegetables.I've had this knife now for SIXTEEN YEARS, and it is still going strong, and still one of my favorites. However . . . you must SHARPEN this knife eventually. Like any other knife, it will go dull. NEVER HONE THIS KNIFE OR ANY OTHER SERRATED KNIFE! A sharpening steel is too large a diameter to be used on a serrated knife. It will only round out the serrations and will not sharpen the knife. This is NOT the fault of the knife. It's inherent in the design. In order to sharpen this knife, you need theSpyderco Sharpmaker Knife Sharpener 204MF. This setup has triangular ceramic sticks, so you can use the edges (and ONLY the edges) of the rods to sharpen serrated knives. It works great. Just make sure to read the directions or watch the video to ensure your technique is correct first. But then a half an hour or so every year will be enough to keep this knife in good working order. If you've already honed the heck out of a serrated knife, though, start over with a new one. The Spyderco Sharpmaker won't perform miracles and add steel back onto the points of the serrations or anything!More generally, you need to realize that GOOD KNIVES NEED SHARPENING. Period. And a honing steel IS NOT "sharpening". That is honing, or touching up. Not the same. That will only make a good sharpening last a bit longer (although you're much better off with a ceramic hone or the Spyderco Sharpmaker for such touching up, by the way.) To really resharpen a knife, you need a real sharpening system, or a stone and a lot of practice. I use the Edge Pro Apex for sharpening, and the Sypderco for touching up, and for sharpening serrated knives.If you never want to sharpen a knife, you don't want a knife. You want a SAW. Like the Ginsu knives that used to be on TV. These have small and deep and aggressive serrations that will last almost indefinitely, but the cutting action is very poor. They will do the job--and like almost forever--but no good chef would be pleased with the results. So get that sort of thing if you don't want to sharpen your knives (or have them professionally sharpened at least once a year). But don't complain about this one not lasting forever with improper (or no) maintenance.
K. G. Anderson "K. G. Anderson": This is a great, basic serrated knife. Not too big, not too small. Works wonderfully for a variety of kitchen jobs, including hard cheeses, tomatoes, cooked meats.This is my second one. My first one got "borrowed" -- and I couldn't make it a week without buying the replacement! (The first one was at least 10 years old, and it looked as good and worked as well as the day I bought it...even though my husband kept putting it in the dishwasher instead of washing it by hand. Grrr.)