Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 26, 2008 23:44:25 GMT
|
|
|
Post by randomnobody on Dec 27, 2008 3:58:59 GMT
A very interesting take on the design, I like it. Job well done, as usual.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 27, 2008 4:19:28 GMT
Thanks RN, It cuts very nicely as well I used it to cut up some steak tonight.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 27, 2008 4:23:51 GMT
because its carbon steel dont u have to worry about it rusting and oiling it?
|
|
|
Post by randomnobody on Dec 27, 2008 4:28:30 GMT
Thanks RN, It cuts very nicely as well I used it to cut up some steak tonight. How would you imagine it would do on veggies? I had a time trying to chop up the peppers and onions for my chili the other day; could have done with something like this. Couldn't find a good, real knife in the kitchen. No idea where mother's hiding them all, though her pride and joy is her filet knife, which I guess handled matters well enough... So, any plans on sushi?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 27, 2008 4:28:43 GMT
Yup, but it get's a natural patina that protects it over time. It is a fine knife and it takes a bit more care than just tossing it in the dishwasher. How would you imagine it would do on veggies? I had a time trying to chop up the peppers and onions for my chili the other day; could have done with something like this. Couldn't find a good, real knife in the kitchen. No idea where mother's hiding them all, though her pride and joy is her filet knife, which I guess handled matters well enough... So, any plans on sushi? It is a right handed chisel grind, which means you hold what you are cutting and cut to the right, it allows you to get very thin slices. It also though chops well, but in the same to-the-right action. I have not done any heavy type chopping but I have no doubt it will perform perfectly. Not a fan of fish, so not sushi anytime soon
|
|
|
Post by randomnobody on Dec 27, 2008 4:48:59 GMT
I don't do sushi, either, but what the heck. I can angle a chop well enough. ;D ...Now I've gone and made myself want more chili...
|
|
|
Post by Matt993f.o.d on Dec 28, 2008 12:34:31 GMT
I love cooking. Nice one Sam!
Do you cook yourself?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 28, 2008 15:44:25 GMT
Yeah Matt, I cook ALOT. So far I have never had a high quality SHARP knife that was not serrated in my kitchen up until now, and I see what I have been missing. I look forward to expanding some of the things I do now, it makes that much of a difference. For dimensions, 9" blade with a 5" handle and about 3/4" in between, making for 14 3/4" overall 1/8th thick, and it is 1 3/8" wide at the base/start of the edge to give you an idea of how thin a slicing knife needs to be. This is a knife that was made to first and foremost CUT. Not chop, not hack, it was made to cut and slice that is it's purpose. it will chop and hack but not well, it will cut and slice best.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 28, 2008 16:52:00 GMT
That is beautiful! I love the maple. How does the curve of that blade feel in use? It looks a little steep compared to what I usually use, so I am curious.
All of my kitchen knives are stainless, and all are supposed to be fine knives (wusthof, henkels, sabatier) but are a pain to keep an edge on - probably beacuse the steel is harder? I have reluctantly come to the conclusion that you can't get a low maintenance/high performance kitchen knife (except for one Molybdenum alloy Japanese blade in the family). I have resisted the recent Japanese blade trend (santoku - choppers mostly), as I think I would have been very disappointed in the steel used in these as well.
A good high carbon steel kitchen knife has been on "the list" for years.
|
|
|
Post by Matt993f.o.d on Dec 28, 2008 19:01:33 GMT
Smithing and cooking always seem to follow each other around, even though they arent strictly related. Every smith I know is a keen cook!
We had a barbeque over my annealing fire last summer.
|
|
|
Post by jonessteave on Sept 27, 2021 10:42:20 GMT
I'm not looking for really expensive sushi knives, but knives that are good cutters and won't rust, or rust slowly.
I'm thinking maybe 3 knives maximum excluding steak sushi chef knife.
Looking more for brand suggestions.
|
|
|
Post by Sir Thorfinn on Sept 29, 2021 22:01:56 GMT
Budget?
|
|
khomini
Member
kitchen knife
Posts: 14
|
Post by khomini on Nov 7, 2022 15:50:30 GMT
Sushi knives for chefs are exceptionally functional for kitchen work. As far as I know, sushi knife blades are very sharp. The designs of these knives are attractive.
|
|