What started the workhorse craze?

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SwampDonkey said:
just to muddy...this Okubo 256 is "only" ~4 mm at the pinch but anyone looking at choil can't mistake the grind for anything but deliciously convex workhorse. It outperformed the Spåre 250 below that  looks  like it'd be a better cutter

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Cut test from Okubo on the biggest carrot I had. Not a horse carrot but it's enough for me, and usually about as big as I get.



I agree with above that a big sweet potato is the true test of a grind for me. My Yoshikane 240 would just get stuck in them or butternuts. The Okubo and Eddworks are both delightful on them. Seeing as how I cut/cook a ton of sweet potatoes and butternuts, it's a prerequisite to staying in my rotation.

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Awesome looking board! What steel is the Eddworks made of?
 
Can I pile on the @eddworks praise? As some have mentioned on this thread, I also ask for a midweight cross of a workhorse and a laser when I go for a custom. This is the workhorse I like and will be my definition of a nice workhorse until I get a proper Kato. Ed listened to a request for a 240 x 50+ gyuto that has thickness at the back 1/3 and aggressive taper at the distal 1/3. I asked for a knife that will make a potato non-stick, and minimal carrot cracking. The knife is arriving tomorrow but the video he sent looks promising!


PS. I know it’s an s-grind but he said his regular grind will perform just as well, if not just a little less release. I believe him.
 
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For me a good workhorse knife should be able to brunoise veg, kill and split a lobster (to order) for the wood fire grill and smash garlic with the side of the knife. Like someone else mentioned I'd rather not have to pull out a different knife if I don't have to

The Chef/Owner of the place I'm at has a couple Z-Kramer carbon's so that's my North Star on this type of knife. It's a pretty good knife for the price & def an all-arounder! Trying to find something different and as good with out spending double is hard work!
 
Gavva said:
I find big daikon radishes more common and easier to use for cracking tests. I mean the crack is louder. Cut them at 2cm thickness then you're ready for some radish steak after.
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One of the best follows on YouTube! Pretty cool seeing him mentioned, it's worth diving deep into his archive for sure.
 
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