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Thread: Would your chefs knife pass the ABS Master Smith Test?

  1. #1

    Would your chefs knife pass the ABS Master Smith Test?

    Hi all! I was just thinking about the sharpness and edge durability of my knives and then I remembered the wicked American Bladesmith Society Master Smith Test. I don't know if I want to try it out on my knife but I'm quite skeptical if the Japanese blades I have would pass the test.
    In a brief the test requires to cut a 1 inch thick hanging rope with one stroke and then two pieces of 2x4 lumber have to be chopped in half - after this the knife has to be shaving sharp and free of any nicks.

    And my Tanaka Kurouchi gets dull after cutting an onion! Ok the knife was $40 on eBay but what do you guys think - would our japanese knives also pass? Or only the good expensive ones?

  2. #2
    Senior Member Crothcipt's Avatar
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    most knives wont pass that test. Even from master smiths. It is just a test to show if you know how to forge to a certain extent. There is a few threads on here that I have read, and that is the gist I got form them. I'm sure more will contribute. I will go do some looking for some links. It is a really great read.
    Chewie's the man.

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    I wouldn't want a chefs knife that could pass the test.

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    Senior Member Crothcipt's Avatar
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    here is a few
    http://www.kitchenknifeforums.com/sh...ghlight=kramer
    These are about the test.

    http://www.kitchenknifeforums.com/sh...ht=mastersmith
    http://www.kitchenknifeforums.com/sh...ght=new+kramer
    the last one talks about what you were asking. The posts are very cool reads and very informative.
    Chewie's the man.

  5. #5
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    Quote Originally Posted by andur View Post
    Hi all! I was just thinking about the sharpness and edge durability of my knives and then I remembered the wicked American Bladesmith Society Master Smith Test. I don't know if I want to try it out on my knife but I'm quite skeptical if the Japanese blades I have would pass the test.
    In a brief the test requires to cut a 1 inch thick hanging rope with one stroke and then two pieces of 2x4 lumber have to be chopped in half - after this the knife has to be shaving sharp and free of any nicks.

    And my Tanaka Kurouchi gets dull after cutting an onion! Ok the knife was $40 on eBay but what do you guys think - would our japanese knives also pass? Or only the good expensive ones?
    The tests are designed to gauge the skill of the smith, not the knife.

  6. #6
    Senior Member shankster's Avatar
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    [QUOTE=obtuse;127592]I wouldn't want a chefs knife that could pass the test.[/QUOTE

    Why??

  7. #7
    I have a Tanaka Kurouchi Nakiri and it takes and holds a great edge?? Dunno what went wrong with yours!

    Cutting rope, fine, but hacking through a 2x4 or bending to 90 degrees doesn't really matter to me that much. I'd rather have a thing, light, hard J knife to cut food with than a larger, thicker knife to meet these design specs.

  8. #8
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    [QUOTE=shankster;127599]
    Quote Originally Posted by obtuse View Post
    I wouldn't want a chefs knife that could pass the test.[/QUOTE

    Why??
    It wouldn't make a very good kitchen knife.

  9. #9

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    Probably not but more so because I think most of the knives that we buy are not forged. Stamped knives (none of which we buy) and cut knives can't pass those tests.

    -AJ

  10. #10
    I find it's very cool that an edge can be made to take a beating and still be shaving sharp! I've not sharpened my deba for months and it's still a razor (I don't cook fish every day but still). I think the deba could pass the chopping/shaving test but not the bend
    The santokus and chefs knives I use won't hold a shaving edge that long. I'd like to be able to chop veggies with no fear of dulling the edge too much. Better knives and better sharpening for me then?

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