Re: Rivets. Am I the only one that knows that properly done rivets are the correct diameter for a julienne cut? And that the spacing between 2 of the 3 rivets is the proper length for that julienne? I read it on the internet.....Are 2 or 3 rivets preferred? Should the bolster be slightly or extremely past the edge?
So 3 rivets is preferred?Re: Rivets. Am I the only one that knows that properly done rivets are the correct diameter for a julienne cut? And that the spacing between 2 of the 3 rivets is the proper length for that julienne? I read it on the internet.....
Single bevel knives are for professional sushi chefs only, and they should only be used to cut fish
People that own more than 5 knives and 3 stones are totally out of their minds
Cutting a tomato sideways is cool
Cutting a grape sideways is cool
I need a Honesuki
Polishing knives is so stupid because of patina
Everyone on the knife forum has anime like knife skills
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Better yet, similar knives from the same maker in different steels. The answer is yes, steel makes a difference. How much of difference depends on the steels and how close to the limit you are pushing geometry.2) has anyone tried two different knives by the same maker but in different steels?
I definitely notice a difference between @HSC /// Knives 52100 and Zwear. But they are totally different steels compositionally.Better yet, similar knives from the same maker in different steels. The answer is yes, steel makes a difference. How much of difference depends on the steels and how close to the limit you are pushing geometry.
I have 2 Carters and they are by far the easiest to sharpen, so I’m surprise you say that.Cutting mostly. But I certainly have some highly varied experiences in their sharpening as well. I have AS that sharpens easily(Denka) and white 1 that’s a bear (Carter). There are many other examples, but as been said so many times before; it is the treatment of the steel by the “smith” that is so critical especially in sharpening.
When the tang of a knife is forced into the handle like a wedge, the ferrule stops the wood from splitting and cracking apart during use.Hey so Kipp said he thought the ferrule was pointless back in the day, what exactly does it do?
I agree, Venus truly is a Russian planet,I discovered for myself that a knife doesn't cut. Not any one of them. So far at least. Perhaps a 2000$ one will but I doubt it.
Seriously I've put cameras in my kitchen for weeks. These things just stay put and don't make a move. Certainly they don't cut anything. They're lazy overspent suckers.
No... I need to take them and cut with them. I need to maintain them. I need to get them fit and sharp. I need to understand their needs, but also to put my foot to the ground and reiterate the rules of the house. I don't say if they would take the stuff out, cut it and throw in a good Bolognese, but as far as they don't, by my rules stand my house, my knives, my skills and any aspect of my life I have control upon.
If anyone is in doubt that I or a whole lot of others around here actually use these things, well they can lick the patina out of my double bevels.
I do hope, and am sad having to specify, that y'all see the humor of this post and keep forward with saying interesting bits rather than turning this thread into yet another vendetta against things that but only exist in your deepest dissatisfactions with life.
Does someone actually understand that this is no tribune to ***** about one another when we all love the same things, and cannot share this kind of passion with anyone else but another aficionado, and whatever his level so far and his views he's entitled to them. If even knives divide people that love knives, I sure don't see any point to this forum.