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Thread: What is the most important blade characteristic?

  1. #31
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    Chef Niloc's Avatar
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    All in all I would say that who makes the knife is the #1 factor in a great knife. I'd bet that Bill could make a better knife then most using scrap found in a junk yard.

  2. #32
    Senior Member Mattias504's Avatar
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    I would have to say that sharpenablity (ease of sharpening) would have to be close to if not number one for me. I am a pro cook and I don't always have hours to sit around and thin out a knife or flatten a blade road. So if a knife can just be touched up often and easily regain its sharpness, it jumps up to the top of my list for working knives.

    I want my knives to be as close to working geometry and edge grind as possible. That has always ruled out Aritsugu wa gyuto for me. I don't want to spend all that time just to get a knife "working."

    1. Ease of sharpening/edge retention
    2. Blade profile(including geometry and thickness)
    3. Steel hardness
    -this one is important to me when I am picking a knife for a specific task. For example, when I work the line I usually go with my Nenox because I know it isn't as hard as a Heiji or honyaki gyuto and it can take a little more beating than the harder steels. But for protein, prep, veg work, etc.... I usually go better edge retention a la harder steel.
    4. Handle
    -lets be honest, this is important to everyone at some point.
    5. Fit and Finish
    -this could probably go with handle but this is mainly regarding spine and choil roundedness. Nothing is nicer than using a knife that just feels smooth. (Shigefusa, etc...)

  3. #33
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by Larrin View Post
    I would still pick edge geometry and then handle. However, with real knives you don't have to pick. Compromises are for suckers.
    Freaking nailed it.

  4. #34
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    Quote Originally Posted by Chef Niloc View Post
    All in all I would say that who makes the knife is the #1 factor in a great knife. I'd bet that Bill could make a better knife then most using scrap found in a junk yard.
    Niloc's right. Buy the maker, not the knife.

  5. #35
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    Quote Originally Posted by Cipcich View Post
    Niloc's right. Buy the maker, not the knife.
    That should be a t-shirt

  6. #36

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    well, none of mine are a good buy then. Damn ...

  7. #37
    Canada's Sharpest Lefty Lefty's Avatar
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    Quote Originally Posted by Cipcich View Post
    Niloc's right. Buy the maker, not the knife.
    I tried, but my wife said there's no way we're keeping a bear in the house....
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  8. #38
    Senior Member Mattias504's Avatar
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    Quote Originally Posted by Salty dog View Post
    Freaking nailed it.


    +1
    I also agree. Buy based on maker reputation.

  9. #39

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    Well, I surmised the question was for production-line knives, like Tojiros, DT ITK, and Wusthof.

    The most important characteristic of a custom knife is communication--does the maker really understand your vision, and where and how much he is allowed to be creative.

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