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Thread: Hamons

  1. #41

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    I can't think of any action in the kitchen where you would need ductility in the spine of the knife. A sword, yes, a kitchen knife, no. Well except for maybe opening cans of olive oil. My Chef uses the back of a knife for that.

    -AJ

  2. #42
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    How about breaking down a big ass tuna?
    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

  3. #43

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    Quote Originally Posted by SpikeC View Post
    How about breaking down a big ass tuna?
    I don't know, why?

    -AJ

  4. #44
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    The deep cuts seem to make the blades flex from some of the vids that I have seen. A flexible back coupled with a razor like edge would seem to be advantageous. The place where differential hardening would be helpful is when a goodly amount of force needs to be applied.
    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

  5. #45
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    doesn't get much better than a nice hamon...

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