Ignore the uncultured ruffians who don't know the difference between indoor and outdoor cutlery nor do they appreciate discernment between task and elegant tools. These people would have you use a meat cleaver to butter bread.
I am a fan of the Parang style Machete but an indoor version demands more refinement. An outdoor tool should be carbon as it will take persistent abuse but, paradoxically, an indoor machete needs to prioritize rust resistance and sanitation over prolonged chopping sessions. The goal of an indoor machete, for clarity, is to take apart when necessary but be easy to clean and maintain while an outdoor machete is for constant chopping and cleanliness is less a priority.
Obviously these unwashed cretins don't appreciate this.
