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Thread: integral bolster

  1. #11
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    Reading all the above it doesn't look like it is that important. Ie the grind and heat treat are far more important that integral bolsters. It might be that people are paying a premium for the makers skill in these rather than the bolster itself.

  2. #12
    Quote Originally Posted by rami_m View Post
    I get it better now. But why do people make a lot of fuss about it. Sometime all I read is that a knife is integral bolster and it make it sound like a big deal
    There are several ways to come up with an integral bolster - forged, pinned and welded. A knife with either of these integral bolsters (some are more labor intensive than others) takes more time to produce, hence a cost. I talk hand-made knives here, not factory produced with bolster welded on. For some maker integral bolsters indicate a level of their skill.

    In terms of performance, there is no difference between bolster or no bolster knives, in fact, forged bolster knives require some room for transition, so at the heel, the knife could be pretty thick, but given that it is where most pinch grip, it is not as important.

    Some balance knives at the bolsters, but most pro users and serious home cooks prefer blade heavy knives, so balance at the handle is actually detrimental - you get a handle-heavy knife.
    M


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

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  3. #13
    New Member SpiceOfLife's Avatar
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    Quote Originally Posted by rami_m View Post
    Reading all the above it doesn't look like it is that important. Ie the grind and heat treat are far more important that integral bolsters. It might be that people are paying a premium for the makers skill in these rather than the bolster itself.
    It's important to some, and not to others. They aren't for everyone. Function and preference are subjective. What one likes in a knife another might hate as people look for different things in their knives; hence why there's different steel types, different grinds, different heat treat, different profiles, different sizes, etc. We all have different tastes in knives and thats what makes this place so great!

    A preference for an integral is no different than a preference for no bolster. I'm seeing more and more bolster-less knives, because some have that preference. Integral bolsters are something that tend to cost a premium, some like them and some don't. It's that simple. To say that people pay a premium for a makers skill I think is an accurate insight not just into into integrals but into knives in general. After all, do most of us here not pay a premium for a makers skills? Ex. a Shig, DT, Burke, Rader. The list goes on and on. We're all paying a premium for the knives that we want, compared to the cheap Dollar Store knives out there.

    If you don't like integrals, that might be a blessing in disguise They do seem to cost more than their non-integral counterparts. So not liking them could save you money, and allow you to buy even more knives with the potential savings.

    - Steve

  4. #14
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    Hi Steve,
    To be honest I have never held one. And don't think I would have a chance to hold one for quite a while.
    So I was curios about them.

    Regards,
    Rami

  5. #15
    New Member SpiceOfLife's Avatar
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    Quote Originally Posted by rami_m View Post
    Hi Steve,
    To be honest I have never held one. And don't think I would have a chance to hold one for quite a while.
    So I was curios about them.

    Regards,
    Rami
    If you get a chance to try a Shig yo-gyuto or something give it a go. Integrals are just a bit different feel wise in hand, that's all. I wish you lived near me so you could borrow one and get a feel for what they're like!

    - Steve

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