Knife porn thread

Or use a horl for sharpening ¯_ (ツ)_/¯

I disagree with that comment from that person. I find that the chef knife is perfect for cutting over ripe tomatoes and softer things. The things that require sharpness and a thin blade. Also don't chop I draw through with minimum pressure. Hence staying sharper for longer. But I'm not doing any massive amounts of veg prep.

Also the occasional use of a steel, keeps the edge well.

I got quite fixated so looked at the edge with a loupe and the kiwi knife stayed sharp for quite a while. The softer metal is easier to bring a sharp edge to.

The metal used (I read from someone on reddit that did a scratch test) is 2cr13 or 20cr13 so goes with 50hrc mentioned

Or only the sort of people who don't value their knuckles

I guess it's not very artisan. Although I'm sure you can get an expensive Japanese mandolin that needs to be stored in a box of cotton wool.

cotton wool

You mean something one could buy in Super Drug? Lol as if.

Nothing less than the loose slubby fibres from selvedge demin milled on an imported 1940s US loom plz.

I can only apologise. It seems clear that Colin has the confidence to let another deal with his radishes, and I assume has cleared the required bevel angle with them beforehand.

“You need, for God’s sake, a decent chef's knife. [...] I wish sometimes I could go through the kitchens of amateur cooks everywhere just throwing knives out from their drawers — all those medium-size ‘utility’ knives, those useless serrated things you see advertised on TV, all that hard-to-sharpen stainless-steel garbage, those ineptly designed slicers. Not one of the damn things could cut a tomato. Please believe me, here’s all you will ever need in the knife department: ONE good chef’s knife, as large as is comfortable for your hand.”

Anthony Bourdain rip

I thought the bike analogy was quite good for me;
Both a high end knife and bike are a clumsy accident waiting to happen, neither would be used properly, and they'd potentially be ruined from stupidity

I've just cut four potatoes in quarters and and have never felt so inadequate in doing so

I just sliced a tomato. Feel like a god.

I have a Yaxell Super Gou in stainless (which cost something ridiculous), and a carbon steel Petty which I keep at work for daily use.
The Petty takes an edge and keeps it very well with regular and minimal honing.
In comparison, the Super Gou disappoints. It just annoys.
I am drawn towards paying Blenheim Forge a visit and picking up a Santoku from them.

The Blenheim Forge knives are very pretty, did a knife sharpening course there, buyers remorse for not buying something from them when I was there!

I have a Benriner mandolin, also several cut resistant gloves as knuckles and fingers have been cut.

I did their knife sharpening course at the beginning of 2020, just before everything shut down.
My grandfather showed me how to sharpen tools when I was a kid. I thought he'd taught me the business. How wrong I was. Their sharpening course took the edge of my blades to a totally different level.

Loving the salty knife chat.

My main knife knives have different bevels. The santoku has 20°ish, and the chef's knife has probably not 15, but close, and less than 20.

They are very different (and not just because of the rocker on the edge and shape of the tip) and good for different things.

Oops! I appear to have clicked on 'Buy now'.

Nice nice, did you go for the stainless clad, or classic?

No . No stainless. Stainless doesn't yield as good a cut as does carbon steel.

Pics when it arrives

Just delivered by Royal Mail, a very cold Santoku from Blenheim Forge.
Feels lovely in the hand.

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Skim read the last 4 pages and skulked back to my melange of cheapie Victorinox knifes that have successfully prepared my mediocre dishes.

I think there is a clue in the title here.
Perhaps we need a functional knife thread. :-)

I have one of those BF Santokus

It's wonderful.

Only recently realised what this thread was, as the title is so incredibly off-putting.
I’ve used (and loved) one cheapo knife for about 20 years, and now thinking I could treat myself to a new one. What would be a good all-rounder for veg and herbs? Probably max £60.

there are two words, which one did you not understand?
;-)

there are various other pron threads on here or was it the stabby stabby connotation? i think when it started the focus was much more on EDC but as we have moved to 40K kitchens we need the knives to accessorise