For the love of cutting: a cut-vid thread for all

[stringer]

I will have to learn more about steels soon. I'm still obsessed with getting my sharpening down haha.
Thank you. I'm learning to never trust what a knife says. It doesn't mean much. Too bad it's not known more so regular people looking for a carbon steel knife like the good Japanese kind didn't get fooled

Some words matter. Like the trade name of the steel: white 1, magnacut, vg-10, etc. These names tell you something about the composition at the very least. There can still be quite a bit of variability in heat treat and geometry, as always, will play the biggest role. But it tells you quite a bit more than "high carbon steel" which is just marketing. All knives are made of "high carbon steel."

 

[hibbs00]

Some words matter. Like the trade name of the steel: white 1, magnacut, vg-10, etc. These names tell you something about the composition at the very least. There can still be quite a bit of variability in heat treat and geometry, as always, will play the biggest role. But it tells you quite a bit more than "high carbon steel" which is just marketing. All knives are made of "high carbon steel."

Luckily I found this site. I would have fallen for some of those "high carbon" "carbon steel" scams

 

[kpham12]

From the AB blades passaround, a really well made knife.

 

[hibbs00]

From the AB blades passaround, a really well made knife.

I really like the design to that knife. Looks beautiful!

 

[OkayMode]

I like the rectangle!

 

[tim huang]

 

[ashy2classy]

I like the rectangle!

So smoooooth!

 

[HumbleHomeCook]

Obviously not me...

 

[M1k3]

Slicing a Tomato with my @HSC /// Knives 265mm Paring

 

[M1k3]

Slicing a Tomato with my @HSC /// Knives 265mm Paring

Re-uploaded with correct orientation.

 

[kpham12]

Ryusen Bontenunryu VG-10 300 mm gyuto. I think this belonged to a chef in Tokyo who was changing jobs. Looks like it was sharpened a few times before I got it so I did some minor thinning. Nice HT of VG-10, less gumminess and not even that bad to thin and the Damascus pattern makes it easier to blend thinning marks. Good distal taper makes it very nimble for a big knife and the tip is nice and thin. Grind has a strong right hand bias and the convexing from spine to edge is very even, I try to show it in the short video at the bottom. Food release is much better than expected and the edge holds up well on plastic boards.

 

[pavhav]

265mm Paring

Love those nimble little 265s.

 

[nhb22]

Re-uploaded with correct orientation.

This would even be better if the tip is skinner. I use 260-265 like this too. It really is my new favorite size for knives with a skinner front 1/3

 

[M1k3]

This would even be better if the tip is skinner. I use 260-265 like this too. It really is my new favorite size for knives with a skinner front 1/3

How about thin tip AND heel?

 

[nhb22]

How about thin tip AND heel?View attachment 318171

Lmao. Do it man. Make a video…

 

[M1k3]

Lmao. Do it man. Make a video…

 

[kpham12]

Mazaki blue 2 gyuto. I did a wide bevel sharpening to get out the deep Mazaki scratches, but this is pretty close to the OOTB grind. Taper is excellent on this one, even for a Maz. I’ve had like 3 Mazakis from more recent batches including this one and the OOTB grinds are all pretty good, no chonkers. Smooth cutters with above average food release.