well we should never call a knife a toy, I was complaining this weekend how the knife I was using was not good enough for trimming fat off. So the wife did some research and surprised me this on Sunday she said she was tired of her kitchen knife set smelling like ribs...
I will frequently ask the butcher to lose the majority of fat cap, or whatever, just because my knives were horrendous. Now, leave the fat cap on amigo, I'll deal with it.
OK guys ( Notavegan , FireMan ) - now it's time to learn how to keep those new knives sharp. There is at least one thread here about sharpening knives. You need to decide what sharpening system you want, and then learn how to use it. All of your knives need to be sharp because you will find yourself picking up the sharp knife even when it is not the best knife for the job.
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