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Chipped My Carter in Only 4 Days
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Thread: Chipped My Carter in Only 4 Days

  1. #1
    Senior Member
    mr drinky's Avatar
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    Chipped My Carter in Only 4 Days

    So I got my 205mm Carter funayuki this week. At first the light weight (119g) threw me off, but I must admit that the light weight has grown on me a bit since then. I also like the short size. Since having a newborn in the house and doing the stay-at-home Dad thing, I find myself reaching for smaller knives these days. I'm not sure why, but it happens.

    The knife was blistering sharp out of the box and could easily slice a dropped piece of thin advertisement paper in its descent. (Note: I did not take my clothes off to do this as Salty did.)

    The contrast between the laminate/cladding and core steel is cool. The toothy patina edge looks similar to my hiro but a bit better.

    So back to the chip.

    I am making some stock for a carrot and mint risotto, and to make the stock I am chopping up a leek. So I slice the end of the dark stuff off and hit stone. Chip.

    It isn't a bad chip, but a chip nonetheless. The worst thing was that it kept grabbing the cloth when I wiped the blade down. So after only a handful of hours of use, I chipped my Father's day gift. Oh well.

    Strange thing is that it didn't bother me in the least bit. I guess I am just going to have to use the chip as an excuse to buy another knife

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  2. #2
    Senior Member Tristan's Avatar
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    Dibs on the chipped knife at the buy and sell forums

  3. #3
    Senior Member Mattias504's Avatar
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    It always sucks to chip a knife. Especially a new one. Waaay back in the day when I got my first J knife ( a Shun classic 10"), I was prepping at work and there was like a staple or something in the cutting board that I didn't see and I put like 3 sizable chips in the edge. It was only like the second or third day of owning it. This was back when I was a rock chopper so it took a couple of cuts before I realized something was wrong...


    How bad is the chip? Can you take a pic of it?

  4. #4

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    Don't you have a new kick a sharpening station? No big deal, break out the stones, you know you want too.

  5. #5
    Senior Member Seb's Avatar
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    What's the hardness rating on that thing?

  6. #6
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    Quote Originally Posted by kalaeb View Post
    Don't you have a new kick a sharpening station? No big deal, break out the stones, you know you want too.
    Yeah, I do have the new sharpening station and that is probably why I didn't care as much. I repaired smaller chips on a shun and tosagata nakiri the other night. I had a beer and some knives, and when I looked up it was 3 am. My knives were sharper though.

    I'll see if I can take a picture.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  7. #7
    Canada's Sharpest Lefty Lefty's Avatar
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    Leeks are a-holes, and notorious for this...sorry about your luck, but I'm glad you're liking the knife!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  8. #8
    Senior Member heirkb's Avatar
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    Note to self, don't use Shig on leeks.

  9. #9
    Senior Member
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    Quote Originally Posted by Seb View Post
    What's the hardness rating on that thing?
    I'm not sure about the hardness. This is a quote from his FAQ page:

    "The knives should come in around HRC 63-64 after I heat them in a pine charcoal fire, quench them in water, then temper them over the open flames of the forge. I use no modern measuring device for temperature, etc. It is all done by eye and experience (and a silent prayer never hurts, either). I can only guess as to the HRC of each blade as they are all heat treated one at a time, by hand, without the aid of any modern devices."

    With that said, couldn't he have bought one of Marko's two hardness testers? I find it a bit hard to believe that he doesn't know.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  10. #10
    Senior Member rockbox's Avatar
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    MC just doesn't care. In his eyes, his knives perform, so it doesn't matter what the hardness is. Its just a number to him.
    "Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein

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