Quote:
Katherine Derbyshire wrote:
To bash through those, you need a cleaver or an axe; a katana or a chef's knife will need to slice to make any progress at all.
Katherine
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that would be me. i feel right at home with a cleaver or an axe than a sword. can't really use the sword for chopping vegetables and meats. well you could, but it kinda hard to stuff the thing into the dish washer. i wonder if those swords are dishwasher safe or not. when you look at a sword, you kinda thinking that it probably would hurt but you kinda detach to it. but when you see someone holding a cleaver or an axe, deep down in your guts, the primadial part of your brain, said "that is going to hurt and hurt a lot!" then other parts of you wonder what for dinner.