Upon seeing this thread/video I initially closed it down because of the past issues that we've had with CKTG fanboys being contracted (and also of their own fanboy will) spamming KKF with product videos in the past. Upon refection I think this isn't such a thing so I've re-opened the thread. I will assume that Magnus won;t be doing a video series for CKTG like the others have done and give him a chance here.
On the knife, it's funny because I've recently had a few of these pass through my hands and I'm finding them to be anything but a "laser"....maybe a wide beam laser but not what I'd consider a laser like knife at all. Also, I feel like their softer than the advertised Rc61...more like Rc 58 at best. They raise a burr instantly (too fast for this steel at this hardness) and then this burr is not at all easy to remove and refine. This reminds me more of a German knife than a Japanese knife. Sorry but that's my take on them.
Your need to constantly denigrate certain makers and certain vendors does not reflect well on you as a professional.
Your need to constantly denigrate certain makers and certain vendors does not reflect well on you as a professional.
I don't think Dave is doing either, at least in this case. He's giving his opinion on the knife, not the maker or vendor.
i'd like to see some opinions on the AS version, seems like totally different knife all together!
It likely is a lot better...it's made in Japan.
It likely is a lot better...it's made in Japan.
In the case of the AEB-L version I think it's a great steel but maybe it's not optimized by batch type heat treating. Sure it might be good enough done this way but that's not what it's expectation level is. Devin Thomas brought AEB-L to the kitchen knife world and we all fell in love with it, we love what he showed us, it's ease of sharpening/burr removal, fine keen edge, and great edge holding ability. What we seem to neglect to comprehend as a whole is the role that Devin played vs what role Richmond's heat treat company plays, when compared with each other, in the final results. Maybe the case is that AEB-L isn't so great unless it's tweaked by a master? For that matter maybe there's other steels that are the same....52100 for instance? My point here is that just because a cook copies a successful recipe and throws all the ingredients into the pot doesn't mean that we're going to automatically receive a great meal when we sit down at the table. Maybe the results would be different if an experienced chef stepped in and did some of what he does so well to optimize the experience/results for us to really feel the magic that the dish has to offer. In the case of the Richmond knife I feel that the Devin recipe was copied but wasn't executed properly.
cheers kalaeb. well i was hoping so to. but i think deleting the thread is better. it was a mistake to even think about putting it here, i forgot the policy and im sorry for that
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