Robert Herder breakfast knife, Buckels carbon, plumwood

One of my favourite knives is an Opinel Number 10, the carbon one NOT the stainless one. It's easy to sharpen and holds the most wicked edge you can imagine, for slicing food. This knife is similar but obviously a culinary knife not a pocket folder. I definitely wanted the non-stainless, high maintenance blade. It's a joy to use and I like the patina it develops almost immediately. I hate dish waters and refuse to use them so no problems on that front. Other reviewers have moaned about this aspect of the knife, that you can't dish washer it. So buy the stainless. But for me it'll always be my preference to have the 'high maintenance' joy of the carbon blade with the patina.