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Thread: Misconception about Kitchen Knives

  1. #1
    Marko Tsourkan's Avatar
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    Misconception about Kitchen Knives

    Here are two that come to mind:

    Full tang knife with riveted handle is better than a hidden tang knife.
    I think a hidden tang knife makes more sense for a kitchen knife (unless we are talking production knives with plastic scales), because even stabilized wood will move over time, and separation between a tang and scales will accumulate stuff (food particles, moisture, bacteria), making it less hygienic and if a knife is in carbon steel, you will start seeing rust forming just under the exposed edges.


    Knives with forged bolsters are better than knives without

    I am not sure I would agree with that either. When a knife is left at a good thickness of 3-3.5mm at the handle, it's as sturdy as it gets, with a bolster or without, so I see a bolster more for as cosmetic and hygienic reasons, and to a degree for a balance, than for anythings else.

    What else?


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    Dream Burls's Avatar
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    I think the basic misconception about kitchen knives among the general public is that you need a whole slew of different knives for different tasks. If you look at some of the sets of knives by brands like Shun they probably have a dozen or more types of knives. They even have a panini knife. In reality you can get by with a good paring knife, a good chef knife and a good slicer.
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  3. #3
    Marko Tsourkan's Avatar
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    Now that you mentioned a misconception that people need specialized knives, I quite often hear people need a separate knife to cut tomatoes. Not to peal potatoes, or to carve ham, but to cut tomatoes. Always makes me wonder about the other knives people have.


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    Forged are better than stamped/stock removed.

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    For me they are better cause the soul and passion of the knife maker.

    Find no interest or romantism in stamping anything, just like stamping lids on ready-made meals.
    But I dont mean it makes the knife better performer or better i any measurable manner.

    Apart from that many people honestly think they can chop bones or open cans with knife cause "steel is tough isnt it" ?

  6. #6
    Senior Member markenki's Avatar
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    Heft is good and necessary. I had that misconception until I was enlightened. My first good knife was a small Carter, and my first impression before I cut with it was "wow, this thing feels flimsy". I was even thinking of asking Carter to make me a heavier knife similar in heft to my Henckels. Glad that request never went out!

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    Quote Originally Posted by Don Nguyen View Post
    Forged are better than stamped/stock removed.
    Forged knives ARE better than stamped knives.
    Stock removed knives ARE better than stamped knives.

    Some forged knives are better than stock removed knives.
    Some stock removal knives are better than forged knives.

    -AJ

  8. #8
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    Quote Originally Posted by ajhuff View Post
    Forged knives ARE better than stamped knives.
    Stock removed knives ARE better than stamped knives.

    Some forged knives are better than stock removed knives.
    Some stock removal knives are better than forged knives.

    -AJ
    Really? How so? Weren't the sheets of steel forged initially?
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  9. #9
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    Quote Originally Posted by ajhuff View Post
    Forged knives ARE better than stamped knives.
    Stock removed knives ARE better than stamped knives.

    -AJ
    As a person who loves hand forged knives, this simply isn't true in any measurable, objective sense.

    Most Japanese knives that many here love and own are stamped then machine ground and they are excellent performers.

  10. #10
    Senior Member Mike L.'s Avatar
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    The same handle design that works on a hunter or bowie works on a kitchen knife...........(not).
    Another day, another band aid.

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