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

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Delat

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Where do the Chinese markets get their insanely big carrots with high water content? I always see them there, but nowhere else around here.
Ha, same thing in Phoenix! It’s like some secret suppliers they all have.
 

daniel_il

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And your thoughts?
I received last week 5 new knives, so still need more time on it. both the raquin and shibata bought here.

the shibata is a great surprise for me, love the cutting performance and its feel tough for such a thin knife. it came with 2 micro chips and it was very easy to fix and sharpen. also AS and stainless clad one of my favorite combos.

the Raquin steel is really outstanding, felt great during sharpening and take a super sharp edge. the handle is one of the best i tried(but why its so long). cutting is good, tip really run easy through ingredients and back half will wedge a bit on big carrots. main concern for me is something about the balance, its not feel "natural" in my hands yet. I had to switch the grip many times during a dinner prep.
 

mack

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Cutting some carrots again, knives are: Martin Huber, Simon Herde, pimped Wüsthof, Kamon Santoku, Dalman Triple Hollow Grind and the kife of all knives, "Greek" knife by Uwe Mattern (2:40)


I like all those knives (more or less) but the Greek knife is absolutely amazing.

Mack
 

Barmoley

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Raquin KT 240 and Toyama dammy 240 cutting potatoes, carrot and onion. Bonus raquin cutting beef. Overall the Toyama sees less resistance but raquin KT releases food better. I think my polish affected Toyama’s food release a bit but nothing I can’t shake off. I enjoy using both knives.


The ingredients were used for Borscht soup. It’s very satisfying cutting so much stuff.
View attachment 146851
What the hell is wrong with that carrot, did you buy it from Chernobyl farmers market? I love borscht.
 

stringer

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There's nothing wrong with those carrots. They are perfectly sized for feeding to horses. Zanahorias de caballo.
A dude I used to work with was always impressed that American restaurants got away with feeding zanahorias de caballo to people. In Guatemala the big ones only get fed to horses.
 

Hz_zzzzzz

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Now I’m out of big carrots so I’m using some 3 cm carrots to show my newly arrived Toyama 210 nakiri, in comparison with a 210 Yoshikane. These 2 are basically my 2 best carrot cutters. In the first minute, for a few times I was holding the Toyama loosely on the handle to see if it can cut carrot with its own weight. I think it’s almost there but still can use some normal light human force.

 

e30Birdy

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Now I’m out of big carrots so I’m using some 3 cm carrots to show my newly arrived Toyama 210 nakiri, in comparison with a 210 Yoshikane. These 2 are basically my 2 best carrot cutters. In the first minute, for a few times I was holding the Toyama loosely on the handle to see if it can cut carrot with its own weight. I think it’s almost there but still can use some normal light human force.

I just got the 180 Toyama and I am in love, thing cut a Brunoise yesterday like butter.
 

daniel_il

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Now I’m out of big carrots so I’m using some 3 cm carrots to show my newly arrived Toyama 210 nakiri, in comparison with a 210 Yoshikane. These 2 are basically my 2 best carrot cutters. In the first minute, for a few times I was holding the Toyama loosely on the handle to see if it can cut carrot with its own weight. I think it’s almost there but still can use some normal light human force.

i put my eye on the 210 nakiri, would you say it’s feel like a cleaver? Or it’s more delicate as usual nakiri just a bit longer?
 

Hz_zzzzzz

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i put my eye on the 210 nakiri, would you say it’s feel like a cleaver? Or it’s more delicate as usual nakiri just a bit longer?
It feels more like a big gyuto without tip than a cleaver. This is my first nakiri in last 2 years so I don’t know if it’s similar to smaller nakiris.
 

daniel_il

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great video! is the raquin kt or standard grind?
According to seller its tractor grind, but its doesn’t look very thick. Although watanabe is heavier but thinner behind the edge.
 
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daniel_il

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The only way I have found to keep the Watanabe from sticking in the board is to stop at 1k.
Thanks its a good tip, I'm still with the original sharpening waiting for a few more micro chips. I'm usually finish on chosera 3k but might try 1-2K edge first.

for sure its the most aggressive factory edge i ever had, but the the sticking is slowing me down cause I'm afraid chopping with me usual amount of force.
 

kpham12

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Videos are from last month, but forgot to post them. I thinned out my Watanabe ironclad 240mm a bit more, used it at home daily for about a week of decently heavy prep and then went and got some dense foods to really test the grind on. In order, I cut a carrot, a sweet potato and then some cassava root/yucca, which I’ve found is hard to cut no matter how thin your knife is and I wouldn’t want to go at it with a knife that’s too thin.

The Wat is relatively thick in the midsection and every time I get halfway through a cut, I think “it’s going to wedge here”, but it keeps plowing right on through. Definitely lives up to the reputation that the older iron clad Wats have for good performance on dense foods plus good food release. After the yucca, I checked edge retention by slicing some paper towel. Not exactly a scientific test, but a good indicator of what condition the edge is in. All sections of the week old edge were still razor sharp without touching a stone or strop. I could probably get it a little thinner behind the edge before it gets too delicate.





 

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