Knife porn thread

Wanna fix some chipped knives ;)

If anyone is interested in chinese cleavers, this is a fabulous price:

https://www.amazon.co.uk/SHI-BA-ZI-ZUO-Professional/dp/B0CL3ZDS89?ref_=ast_sto_dp

Shibazi F208-1 clad steel, for £15.99 at the moment with vouchers.

Loads better than a typical Asian supermarket cleaver, and imo better than the heavily marked up CCK cleavers, with better fit and finish.

£40 now

There's a 50% voucher option check box, and a coupon to click on.
It might differ for other people.

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Bet it isn't ;)

This is from the Asian shop on the seven sisters road

Hoo hing will give you a similar range. Not sure about foo hung.

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this is what $1,000 worth of cutting boards looks like

If the alternative is using a MacBook, doesn't seem like too bad an investment.

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That will fuck your knife edge, you fucking heathen. We all know that the polycarbonate macbooks are best.

Oh, so you claim to know more about knives than a master sushi chef eh? Interesting.

On a practical level of which of the Macbook range that can damage a knife edge, between aluminium and polycarbonate....I would go with yes.

Am using the logic that a master sushi chef would not do that with a knife that would be coming in contact with food and the care their knifes.

Yeah I'm just messing about!

I stand by the macbook and knives...an ex used a nice knives of mine to cut round some stickers.

She wondered why I was freaking out...

My wife just used the giant pizza cutter on my Hasegawa, not happy.

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I'll take that bet. I've done a fair amount of research, those ones on the left are P01 (larger) and P02 (slightly smaller) welded steel handle. Pretty good, steel type is 4Cr13.
Knife Size:
P01--214x102x2.5 mm
P02--206x94x2.3 mm
P03--197x85x2.2 mm
P04--184x80x2.0 mm

https://www.aliexpress.com/item/32719095687.html?spm=a2g0o.productlist.main.19.2fd817aaUb1cbv&algo_pvid=a935f353-0724-4412-be99-695be5407219&algo_exp_id=a935f353-0724-4412-be99-695be5407219-9&pdp_npi=4%40dis%21GBP%2141.73%2118.73%21%21%2149.41%21%21%40211b600c16990396340043915ed773%2161066550083%21sea%21UK%210%21AB&curPageLogUid=3dl6moLPgFCz

The F208 is the 'pro' version, with higher carbon steel sandwiched between softer steel for better edge retention. Better fit and finish and blade geometry too. Uses 80cr13 sandwiched between 20cr13 sides.

https://www.aliexpress.com/item/1005002588397362.html?spm=a2g0o.productlist.main.31.35f1774dYscZHx&algo_pvid=8e994ab0-8299-447c-82ad-d699d85aa172&algo_exp_id=8e994ab0-8299-447c-82ad-d699d85aa172-15&pdp_npi=4%40dis%21GBP%2155.37%2131.56%21%21%2165.56%21%21%40210387a116990398146465013e90ab%2112000021283247378%21sea%21UK%210%21AB&curPageLogUid=3DEqbiYPLgQd

There is also a wooden handled intermediate version S318 which uses the less sophisticated steel (50Cr15Mov)

Supposedly lifetime warranty, how easy it will be to take advantage of that, I'm not sure, but it is through Amazon, so maybe possible.

Oh shit... do you have one of the Hasegawa abrasive board cleaners?

It doesn't really fix it, but does reduce the gouges.
My wife used a serrated bread knife to cut sourdough on my yellow soft rubber board...

Some people don't give a shit.

For some reason, is it acceptable to do that in normal life? Or am I the wierd one.

This is why I need my own kitchen. 🤡

My mum has a pristine kitchen in the house that she never uses and another janky one in the garage that she cooks in. It's the immigrant way. Also very common in Asia apparently.

Not just Asia. Is it a warm country thing?

I mean, it’s not like there’s a bloody great IKEA bamboo one next to it 😢

Problem is I have to maintain a degree of poker face or she’ll twig what I paid for a friggin chopping board!

@Acliff I do have the cleaner block but it’s a bit abrasive and removes the subtle texture which holds the food so well.

I have two hasegawas, one is the rubber peelable version and the other is the plastic with wooden core. Both are great.

Bamboo is terrible for knife edges.

Yeah, the cleaner block does remove the texture, I suppose with use it just ends up being smooth eventually.

On some of the bigger gouges, I gently scraped it with a sharp blade (a cheap Victorinox paring knife) to knock off the high points.

Edge grain bamboo isn’t too bad for not too fancy knives and pizza cutters and bread knives.
I’d avoid for premium Japanese knives though.

Yeah just use the Formica worktop as a chopping board.

Or those glass work top savers....

Wonder if you can keep the edge of a blade if you cut at the sharpening angle of the blade on hard surfaces.

That’s why it’s demoted to bread and pizza… I just get the DA sander out when it needs resuscitating.

@Acliff Cheers, I’ll get over it once the scratches fade.