Great video, thanks! I'm impressed with the Kippington in particular—looks razor sharp and cuts in perfect silence!As everyone is loving corrots, here is another video
As everyone is loving corrots, here is another video
Mack.
@mack Of course we love carrots ! Thanks for posting these videos. In your honour, here’s another carrot.
It’s a wedge, a lovely lovely wedge.
Small carrots, big knifeThe bigger the better
That Kipp . What is the Santokuish blade?Smide?
Ou, that is nice. I didn't look the makers mark closely enough . Your wife has one heck of a knife.That's a Kamon. 5-layer san mai. It was his first custom (and order) ever made. A knife for my wife.
Mack.
So I’m new here but... is that wedging on celery thing a joke?
Where the f-word do u wedge on celery?
I know this is one of things that will be obvious to me once you’ve explained how you mean.
(Also I used to cut celery when I was bored at work, and then just would throw it out, it’s practically free and I was the one doing the ordering anyways)
Not stupid questions.Stupid question, but at what level of resistance or noise do you complain that a knife is wedging in a carrot and not cutting well? I mean, it's easy to disqualify a knife that just doesn't want to go into a carrot, but when can you say that a knife is a good cutter but does not happen to slice into carrots effortlessly? Also, are there any knife skill errors you should watch out for that might cause wedging in a carrot and is not the knife's fault?
Yes, but doesn’t that show that a true performer - like a really thin knife - would also add water to the produce to make the cut as smooth and non-cracking as possible. Perhaps a true performer even incorporates its own silencer? Jml here are two new topics for you!I'm convinced that carrot cutting vids are just as dependent on the water content of the carrot (or something) as the girth. I mean, I was cutting beets the other day and had a really fresh hydrated one, and even though it was pretty hard to the touch and was bigger than my fist, my knife just slid through it like it wasn't even there. On the other hand, with a super hard and dry 1 cm in diam carrot, I can get cracking with the same knife.
Is the stroke the same for a nakiri?When you push cut, keep your wrist loose and enter at an angle (similar to a rock chop) to use the natural curve of the blade for both cutting and leverage, while also minimizing blade contact. The longer the cut, the more exaggerated your angle of entry.
That's what sea said.Is the stroke the same for a nakiri?
I'm convinced that carrot cutting vids are just as dependent on the water content of the carrot (or something) as the girth.
It also depends on how tall the carrot is. A 5 cm tall carrot is obviously more difficult than a 2.5 cm one.Cutting the corners of carrots silently is child’s play and not worth talking about. My benchmark is still right through the middle without making a sound. If your knife can do that, it’s a good carrot knife
It’s a CCK 1303 that I thinned a little bit. Its weight distribution and profile as a cleaver are not what I’m very familiar with tbh, but it’s fun to use.
Like this.How much can you thin a 1303? Those are already lasers.
Oooh that looks like a fun knife. Looks like you just thinned maybe 1inch around the edge?Like this.
Yes. It's pretty thin overall already so it didn't take me much time to make it a little thinner behind the edge.Oooh that looks like a fun knife. Looks like you just thinned maybe 1inch around the edge?
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