Knife porn thread

God knows, they are work knives. They dont get treated with enough love like my home knives.

Maybe I've got it totally wrong but my understanding was that Damascus mirrors the aesthetic of an old technique which in its day was better than many others.

This was way before modern steels and assuming you got a "real" Damascus blade there is pretty much zero chance of it being any better than an average modern blade.

To my understanding, yes and no. The techniques to make historic damascus have been lost but the benefits of the practice nowadays is to create stronger, thinner blades even if they arent as superior as ancient damascus blades.

Looks the same, but with a slightly different stamp

Great; many thanks.

but the benefits of the practice nowadays is to create stronger, thinner blades

Let's be real here. Does it? Really?

I absolutely appreciate the craft and effort, but I'm extremely dubious. I've only used one Japanese one that was my mates. Think it was in the £200-250 range. Definitely nice, and beautifully finished aesthetically, but was it really a better knife than the top end Wusthof's I tried out when buying my dad's? Honestly idk.

But then I'm fairly cynical about any trend that feels like it's grown out of reddit deep astroturfing.

Depends on the knife really. My bunka made from sg2 is as thin as you can imagine but is delicate. There is no western knife to compare that to.

My gyuto is only slightly wider and rock solid and that's only made from vg10 and nickel. Its half the width of most german knives. Saying that I still wouldnt use it for heavy jobs that my old henckels is used for.

Another benefit is japanese knives dont have the bolster that runs down the whole heel. Some german brands are starting to do this but it means they need thick blades.

By no means do I think damascus is the best kind of knife but I have seen the benefits from my own experience. Those being ease of care, thin blade and a knife with little flex.

https://korin-france.fr/collections/suisin-inox-style-occidental/products/suisin-inox-gyutou?variant=30325681815640

This is the knife I use most. Theres nothing obviously special about it but I love using it.

Another benefit is japanese knives dont have the bolster that runs down the whole heel.

Yeah, I never thought about this but when I first got a Santoku, I was surprised how much this improves the knife.

Also, initially the lightness feels like "why aren't I getting more steel for this dollar?", but then when you get used to using it, it's just better.

Which model Boker Arbolito is that one? It's got a great profile.

Edit: found it I think it's this one: https://www.boker.de/en/relincho-madera-02ba303g#631b7287d344c1fc1931a79659842e03

Dropped my Victorinox penknife in the kids sandpit a little while back, the graunch when opening is driving me mad. Any trick to flushing it out?

As much WD40 as required with the straw while articulating the parts normally worked for me.

Hold it under a running tap and open and close everything repeatedly. Once it stop graunching leave everything partially open, if possible, and let it dry on a sunny windowsill. Lubricate as required.

After failing to decide which Gyuto to acquire, I decided that what I really need is three new knives.

To start with, I went for a small Boker from Heinnie Hayes.

Royal Mail willing, one day this week will be new knife day.

Great service from Heinnie Hayes; this arrived today:

First impression was: this is rather small! Particularly the handle.

Finish is good, close to very good. Sharpness is... quite sharp. Sharp enough to cut paper but not the sharpest thing I've ever used. Good enough though. Usability is good.

Overall, I'm giving this 6.5/10. It's a nice, well made small paring knife.

Has it arrived yet?

Is that the over 50's Boker range?

does my hand look old?

I read it as a reference to the fact that it's named "Saga".

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Of course. Somehow missed that...

must be getting old! :)

Shit, you just reminded me that I left my nice Sabatier pairing knife in my old flat. Oh well, shows how much I used it.

@ChasnotRobert

I bought my wife a £10 kitchen devil utility knife from amazon and she's very happy.

Kitchen devil are fiskars now, I have a kitchen devil control either large cooks knife and or asian cooks knife that was a cheapy from asda when I was cooking at a friends and every knife was blunt. The blade is thin and quite flexi but great at fine or thick chopping and the rubbery handle stays in wet hands.

@sohi Thanks for the photos, it is really interesting. Stupid question but can I asked what you used to get the blade photos.

@3c70 Had the impression the knives and tool site sold decent stuff, shows how much I know (yeah look at my knife collection) Your mention of the art of making a Japanese sword have been lost, I remember (so probably made up to tell people) that the reason that folded blade was to increase the strength from variable carbon content raw material and recycled steel. It is amazing to me that the technique has been lost and cannot be matched with modern technology.

So you getting one then ;)

@ChasnotRobert so lets sign you up for all the over 50s plans and you get a free parker pen.

Similar to mine! As ltc said, it was the name Saga I meant...

So you getting one then ;)

I'm nearer to qualifying than i'd like to be...