Recent content by HumbleHomeCook

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  1. HumbleHomeCook

    Media YouTube Knuckleheads

    I took it as the poor butchery of the fish. He left a ton of meat behind. Many years ago, I used to catch salmon in Alaska and even back then I could do better.
  2. HumbleHomeCook

    Chippy Knives and Toughness: How Low Can You Go?

    In literature, they say write about what you know. ;)
  3. HumbleHomeCook

    Chippy Knives and Toughness: How Low Can You Go?

    Read your last paragraph again. The only way to get there is to have soft steels sharpened like an axe. You can't get around geometry and use.
  4. HumbleHomeCook

    Chippy Knives and Toughness: How Low Can You Go?

    Let me come back to say, that I appreciate the enthusiasm. I just think the variables are too many to overcome. Now, if you're making knives in steels that aren't common in the kitchen cutlery world, can you channel this into maybe doing some of your own testing on those steels?
  5. HumbleHomeCook

    Chippy Knives and Toughness: How Low Can You Go?

    I'm familiar with Dr. Thomas' work but if I'm understanding what you correctly, you're idea is for users to report results correct? If so, there are just way too many variables to be meaningful. I mean you're into what is being cut, how it is cut, on what is it cut, etc.
  6. HumbleHomeCook

    Chippy Knives and Toughness: How Low Can You Go?

    There are three prime variables in knife performance: 1. Steel Composition 2. Heat Treat 3. Geometry I think @Deadboxhero's current work on Spyderco's might have me thinking that perhaps this should be expanded to four variables to include the abrasive but for now, I'm going with three. It...
  7. HumbleHomeCook

    Yoshikane vs. Gesshin Ginga

    @JaVa relating to a comment I saw you make in another thread about petty's: For Yoshikane and Akifusa, do you feel the same about the larger knives? I have an Akifusa that I really like so it would give me some sort of comparison idea to think about.
  8. HumbleHomeCook

    Hello All!

    Welcome. Steels such as...?
  9. HumbleHomeCook

    What are the most sought after gyutos now?

    He's got the videos to prove it!
  10. HumbleHomeCook

    sharpening limit

    This. The steels you have should be capable of getting outstanding edges. So, the most likely culprit is you. But I don't say that in a bad way, but rather actually as a good thing. Because it gives you the information you need to work on. Be sure you're getting a keen apex by raising a...
  11. HumbleHomeCook

    What are the most sought after gyutos now?

    Yoshikane and Gesshin. Oh wait, you probably don't mean sought after by me specifically... :p
  12. HumbleHomeCook

    Knife recommendation needed for a friend

    I have 180mm wa-handled Akifusa in AS and it is a great knife. Stainless clad and the AS is pretty resilient but as @Nemo said, you can bump up a bit and go for the SRS15. Or maybe look at the santoku to keep price down a little. It's thin and slicey.
  13. HumbleHomeCook

    Knife recommendation needed for a friend

    "Chef's knife" can mean different things to different people. Are you sure she wants a 210?
  14. HumbleHomeCook

    Yoshikane vs. Gesshin Ginga

    Yep. Looks pretty straight forward.
  15. HumbleHomeCook

    Yoshikane vs. Gesshin Ginga

    I would be the don't care camp as well. :)
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