Carrot wedge test

Discussion in 'The Kitchen Knife' started by CiderBear, Feb 5, 2020.

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  1. Feb 12, 2020 #151

    panda

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    here is some insight i can pass along: i have learned absolutely nothing from reading anything here or watching a video (it's just research to help you reach a starting point). what i do learn is from using stuff.
     
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  2. Feb 12, 2020 #152

    M1k3

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    And if you don't have the money to try everything you want to?
     
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  3. Feb 12, 2020 #153

    labor of love

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    Fake it until you make it
     
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  4. Feb 12, 2020 #154

    Barmoley

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    Ah, the Great one has spoken. Shut down the forums, close the universities. Nothing can be learned from reading and watching, only personal experience matters. Done, no point in any of it:facepalm:
     
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  5. Feb 12, 2020 #155

    M1k3

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    That... or watch comparison videos? Or both!
     
  6. Feb 12, 2020 #156

    Dhoff

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    You did not rain on anything Michi :), think all this is the classic case of "The written media is fricking dangerous cause misunderstandings can occur"
     
  7. Feb 12, 2020 #157

    labor of love

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    Pretty bizarre to see so much ego stroking on a very simple thread about cutting carrots.

    Not surprised at all that more people don’t share cutting videos with all this Monday morning quarterbacking going on.
     
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  8. Feb 12, 2020 #158

    panda

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    guess that came out wrong. i should have put the part i was responding to in BOLD Can't please everyone

    was supposed to be words of encouragement not to take everyone so seriously. in similar vain to 'dont take all choil shots as gospel of how a grind really is'

    i am glad you made this thread and shared the video cider. how about a celery battle for the next vid?
     
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  9. Feb 12, 2020 #159

    panda

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    x2
     
  10. Feb 12, 2020 #160

    Carl Kotte

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    In the next episode, I’ll take my old European stainless knives out for a slow gory wedgy carrot/celery show. [emoji12] Stay tuned and keep eye bleach close!
     
    Last edited: Feb 12, 2020
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  11. Feb 12, 2020 #161

    XooMG

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    I did some random "test" cutting videos some years back but received a lot of negative feedback, so I stopped. They didn't serve much of a purpose and people seemed to think I was using them to falsely claim some kind of authority.

    However, I still do appreciate when folks share cutting videos and especially comparison ones, even if they are not definitive.
     
  12. Feb 12, 2020 #162

    Michi

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    Wow! Either that was a seriously tired carrot (just kidding!), or those knives cut like the devil. Almost completely silent. I'm impressed!
     
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  13. Feb 12, 2020 #163

    Dhoff

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    What knives did you use?
     
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  14. Feb 12, 2020 #164

    Michi

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    To me, that's a "yes and no".

    "Yes" because there is no substitute for personal experience.

    "No" because, over the years, I have avoided many traps and expensive mistakes by first listening to someone who knew better than me.

    Just as there is no substitute for personal experience, there is no substitute for prior art.
     
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  15. Feb 12, 2020 #165

    XooMG

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    In that video, it was a Taiwanese mini slicing cleaver, and the second was a Zakuri Tosa style knife. Both knives have seen a lot of modification and are very thin.
    Thanks. It's a combination of a cooperative carrot with a little more water content and very thin knives. Before that video, I had another with a dry carrot with lots of internal stress and even the thin slicer made light cracking noises because the carrot was breaking itself apart. The noise can be a little misleading at times.

    The tosa knife is a bit thicker but I didn't use it on the large carrot section, where it may have been a little less quiet. Maybe I flattered it a little too much, but when the camera was on and I hadn't planned out the cuts, it was just an accidental omission.
     
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  16. Feb 12, 2020 #166

    Michi

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    Thank you for explaining and elaborating!

    Personally, I don't care what you caught on camera and what you didn't. Those are damn sharp knives regardless! :)
     
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  17. Feb 13, 2020 #167

    Xenif

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    I found some carrots for this thread, 59 cents CAD a lb is a decent price DSC_5070.jpeg
     
  18. Feb 13, 2020 #168

    CiderBear

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    Don't you have a rack full of nakiris? :icecream:
     
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  19. Feb 13, 2020 #169

    Barmoley

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    Now we are getting somewhere, a proper carrot.
     
  20. Feb 13, 2020 #170

    CiderBear

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    @Xenif and I are officially anime rivals
     
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  21. Feb 14, 2020 #171

    Dhoff

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    This is how to really use carrots to make food:

     
  22. Feb 14, 2020 #172

    childermass

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    This kind of adds to the gore factor of this thread :D
     
  23. Feb 15, 2020 #173

    Barmoley

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    From the same people that brought you "water is wet" another in the series "knives cut"

    HSC III z-wear.



     
  24. Feb 15, 2020 #174

    Carl Kotte

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    Nice! What do you cut in the first video? Potato or chicken? I couldn’t tell.
     
  25. Feb 15, 2020 #175

    Barmoley

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    Yesterday's roasted potatoes, reused for omelette this morning. They were cooked so soft already, the knife did very well, better than I expected.
     
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  26. Feb 16, 2020 #176

    jacko9

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    Just finished putting the beef stew in the slow cooker and while I didn't have time to video the cutting (I really don't have a holder for my iPhone yet) the carrot cutting with my Konosuke Fujiyama B#2 210mm Gyuto was excellent. This Fuji is several years old and has the high bevel sharpened by Morihiro (I think). I cut four carrots that were pretty large and I had no wedging what so ever and I once again realize why I keep reaching for that knife more often than others. If and when I can find a holder to do the video I will do the comparison cutting with my other knives as the OP in this thread shared with all of us.
     
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  27. Feb 16, 2020 #177

    Hz_zzzzzz

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    I tried a few knives with carrots last night as well and the winner is also a Kono Fuji, although it is a 2019 made white 1 240 which was surely ground differently than yours. It cuts a little bit better than my newly arrived Wat 240 SS, especially when I’m using the tip or heel part of the edge (the middle parts feel similarly). The food release is better on the Wat though.

    Surprisingly, my Tanaka damascus blue 1 240 from JNS didn’t win the test although it is thinner behind the edge than both the Kono and Wat. The food release issue made it feel less smooth during the cutting motion. Another surprise is the Munetoshi KU 240. Really good carrot-cutter for the price.
     
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  28. Feb 16, 2020 #178

    jacko9

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    The other knife I didn't try but I should have is my Kono Fuji 240mm B#2 FT Gyuto. It's not the high bevel of my other Fuji's but it does cut great. I wanted to try my Wat Pro 180mm B#2 Nakiri that is the replacement for the one I gave my granddaughter for Christmas (I was going to give her the new one but I didn't get it until a week after and she hasn't visited since because my wife and I were both sick with a nasty virus). I'll include that one and my new Shigefusa Santuko 180mm KU in the test.
     
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  29. Feb 18, 2020 #179

    Alwayzbakin

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    Well, my carrots aren’t as girthy as in Cider’s video; they’re all too uniform in the supermarkets here. But they’re quite moist and crisp enough to talk a little.
    1. Kono FM B2 210 (very minor thinning done just behind edge)
    2.my first knife, shun pro, (heavily thinned after 15 years with a bit more thinning still to be done)
    3. Takeda bunka 170mm
    4. Kono HD 240 (sharpened a few times and I reckon in need of a minor thinning behind the edge)
    5. Plastic ferrule unknown thrift store find, thinned through major refinishing and a bit on stones)
    6. Yaxell super gou santoku (a thoughtful but misguided gift from the boss; used as work beater and sharpened frequently, needs a good thinning)
    Obviously only a few of these knives would be of any interest to only some here, the rest were used to give a bit of reference. I think given their bad rep for wedging the Takeda did alright. I would have hoped for even quieter cuts from the konos, but I think I spend too much time with them on the stones just for kicks. Im off to find some bigger carrots; or perhaps I’ll try again with sweet potatoes and some hard apples later
     
  30. Feb 18, 2020 #180

    Michi

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    What's the knife at 1:44? That's by far the quietest of the lot of them.
     

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