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Hypothetical knife choice.
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Thread: Hypothetical knife choice.

  1. #1

    Hypothetical knife choice.

    Rather than ask between a few known knives, I want to put down some characteristics, or at least how I see their characteristics after some testing, of two knives between which I am deciding. Given the comparisons, I would love to hear how you guys would decide.

    Both are 240 gyutos...

    Knife 1-
    Wa handle
    Carbon
    Takes slightly sharper edge
    Lighter
    Reactive cladding
    Taller blade

    Knife 2-
    Western handle
    Carbon
    Has a bit more durable edge
    Light, but somewhat heavier
    Stainless cladding
    Faster working knife - hard to explain, some knives are just fast
    Flatter edge

    It may be a silly exercise, but it probably helps me clarify my thoughts. I'd like to know yours given a list of characteristics rather than a list of knives since feel and perception are so subjective.

  2. #2
    Senior Member Jmadams13's Avatar
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    If it was my line knife, #2, if prep beast or home, #1

    Mainly based on cladding and retention.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  3. #3
    Canada's Sharpest Lefty Lefty's Avatar
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    Knife 2, though my next custom is going to be a carbon, western, 240-250 gyuto with a heel height of 58-60mm. Pierre already knows.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  4. #4
    I would go with #1. I prefer sharper over durability, but that's just me.

  5. #5
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    SpikeC's Avatar
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    It would depend on which one felt better in my hand and to work with.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  6. #6
    Senior Member Benuser's Avatar
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    Not so sure what you mean by a flatter edge. By the way, the whole sharpness notion is somewhat ambiguous: a very finely grained steel may produce a very sharp edge, but in kitchen use a slightly less polished edge with a coarser grained steel may be preferable.

  7. #7
    I probably shouldn't have mentioned their relative sharpnesses since they are so similar in that respect. The first is white one, the other is AS both very hard. The durability issue I mentioned was less in retention than in fragility. I haven't had chipping problems with the first, but it feels as though I will.

    By flatter blade I mean shorter with a lower toe so there is less upsweep.

    Point taken on the concept of sharpness. Thanks.

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
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    I agree with the sharpness argument, but four steels stick out to me as "crazy sharp-enable": white 1, white 2, AEB-L, 52100. I'm not one for putting tons of emphasis on steel type, assuming everything else is great (HT, geometry, etc), but I've never touched a knife that gets as sharp as my Carter, and the other three I mentioned get wickedly sharp in a hurry.
    09/06

    Take a look around at: www.sharpandshinyshop.com

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  9. #9
    Senior Member stevenStefano's Avatar
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    2 all day long. Sounds like a good knife for a pro

  10. #10
    2 if you're cooking in a commercial kitchen, and 1 if you're using it for a specific task that requires precision.

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