dafox
Senior Member
What are some of the beliefs that you originally held about knives that you have since changed?
Changing beliefs about knives
- Thread starter dafox
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amithrain
Well-Known Member
Basically everything Ryky told me
DitmasPork
Senior Member
I used to think that TF Denkas were over priced, problematic, wonky looking knives. Now, I'm a devoted denka lover.
How much I would spend on knives. I was pretty young when I started, 43 now.
DitmasPork
Senior Member
Yes! But, for me, more specifically, how much I would feel comfortable spending on a knife. I used to think $200 was an expensive knife.
spaceconvoy
Senior Member
Gyutos are all-purpose knives that excel at everything and are essential in every toolkit 
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I thought my Global G2 was the end game....and that it was as sharp as things get 
“People that spend hours fondling and thinking about knives are troubled and potentially dangerous.“
“Shuns look cool.”
“Shuns look cool.”
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Also, “super flat profiles are the best”.
That I could tell the difference between white steels and blue steels in use.
Like, in use cutting? Or while sharpening?
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.
Yea, true that.
Shapton Pro 120 isn't a friendly stone.
Shapton Pro 220 has good feedback.
Shapton Pro 220 dishes significantly in thinning.
Shapton Pro 220 dishes significantly in thinning.
white 2s are too soft and delicate.
Wakui’s white 2 heat treat is phenomenal.
Wakui’s white 2 heat treat is phenomenal.
Carl Kotte
Senior Member
’I don’t like knives that are too blade heavy and forward balanced’
’Whetstone sharpening is impossible’
’I will never have to thin my knives’
’Knives arrive from the Smith/maker/factory in the best possible condition in terms of finish and performance’
’Whetstone sharpening is impossible’
’I will never have to thin my knives’
’Knives arrive from the Smith/maker/factory in the best possible condition in terms of finish and performance’
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Steel is the most important aspect
I thought my Global G2 was the end game....and that it was as sharp as things get
Same here but it was a Masamoto VG for me. More like gateway drugs it turns out. Probably a pretty common story on here.
HSC /// Knives
KKF Supporting Craftsman
Just curious, are you saying that the white 1 Carter is difficult to sharpen?
juice
Doesn't even buy knives
That's how I read it, yeah.
spending over 200 on a knife is crazy
carbon is dumb
to think that I used to believe that..
carbon is dumb
to think that I used to believe that..
When I first started getting into knives i thought work horses and lasers meant totally different things to what they actually meant. I bought only knives considered work horses bc i thought it would be better suited for actual kitchen work.
Kippington
A small green parrot
- I was told as an apprentice that a full bolster and rivets are a sign of a quality knife
- At one stage I believed that a super polished edge that could cut a hanging hair is the ultimate goal for a kitchen knife
- I used to think that ferrules served no functional purpose, and were only there for aesthetics
- Through initial observations, I used to think travelling knife-sharpeners (the ones that go kitchen-to-kitchen) were highly trained in an advanced skill that all chefs relied on
- I thought that high quality steel guaranteed a high quality knife
