BrianM
Member
- Joined
- Dec 21, 2011
- Messages
- 12
- Reaction score
- 0
Hi, my name is Brian, and I'm a simpleton when it comes to knives. :bye:
I hadn't planned on posting here, or anywhere, about knives but found myself sucked in last night on a different topic. Now, I'm thinking maybe you all (y'all) can help me Shorten the long uphill climb that is the initial learning curve of, well... anything. I know what a knife is, even if I've only ever used crap examples (stamped). But as I've been reading over the past few weeks, trying to educate, I keep running into technical things that I just don't understand. For instance, knives are Biased for right or left handed use? Huh?!? There's only one sharp edge, and so long as that goes down through what you want to cut, all's good, right? I understand about a single bevel vs double, but what difference does it make? Why are some people so fanatical about one bevel over another.. is it a Functional difference, or a placebo/mental difference? I know that a LOT of things are done/bought/promoted on being "different", without being better (and in some cases being much worse) ~ I want to avoid that. How about bevel angle? I think I get that, as thinner will wear faster (but cuts better), and wider can deal with more abuse. Sort of like using a mauling axe for splitting wood vs. a normal axe. But what's the difference in "cutting feel" that I see mentioned? How about hardness? Again, I think I sort of understand this in that "softer" steel will take an edge better and "harder" will take more abuse, but in what scenarios are they each the "best" choice?
I'm sure I'll have more "heavy" questions, but how about a "light" one? What's the best way to store knives? I'm sure that my current method (tossed in a drawer with my oven mitts and hot pads/trivets) isn't the best. I imagine wood blocks aren't ideal either as running the edge along the wood has to wear on it, maybe magnets? I don't have kids to worry about, just a clutsy wife (but I do 99.999% fo the cooking).
Anyway... Hi Everyone. Hope you don't mind helping with an education. Like I said, no need to reinvent the wheel is this info exists somewhere and you post the link. I've been searching, but I don't think I know enough to search effectively yet.. or I need a more basic understanding before I can understand the search results I've found. And if you have More info (if I didn't ask something, it's not because I know it already, it's because I'm Completely unaware), by all means, post it up.
Brian melting in GA (is 70* and rain RIGHT for the first day of Winter?)
I hadn't planned on posting here, or anywhere, about knives but found myself sucked in last night on a different topic. Now, I'm thinking maybe you all (y'all) can help me Shorten the long uphill climb that is the initial learning curve of, well... anything. I know what a knife is, even if I've only ever used crap examples (stamped). But as I've been reading over the past few weeks, trying to educate, I keep running into technical things that I just don't understand. For instance, knives are Biased for right or left handed use? Huh?!? There's only one sharp edge, and so long as that goes down through what you want to cut, all's good, right? I understand about a single bevel vs double, but what difference does it make? Why are some people so fanatical about one bevel over another.. is it a Functional difference, or a placebo/mental difference? I know that a LOT of things are done/bought/promoted on being "different", without being better (and in some cases being much worse) ~ I want to avoid that. How about bevel angle? I think I get that, as thinner will wear faster (but cuts better), and wider can deal with more abuse. Sort of like using a mauling axe for splitting wood vs. a normal axe. But what's the difference in "cutting feel" that I see mentioned? How about hardness? Again, I think I sort of understand this in that "softer" steel will take an edge better and "harder" will take more abuse, but in what scenarios are they each the "best" choice?
I'm sure I'll have more "heavy" questions, but how about a "light" one? What's the best way to store knives? I'm sure that my current method (tossed in a drawer with my oven mitts and hot pads/trivets) isn't the best. I imagine wood blocks aren't ideal either as running the edge along the wood has to wear on it, maybe magnets? I don't have kids to worry about, just a clutsy wife (but I do 99.999% fo the cooking).
Anyway... Hi Everyone. Hope you don't mind helping with an education. Like I said, no need to reinvent the wheel is this info exists somewhere and you post the link. I've been searching, but I don't think I know enough to search effectively yet.. or I need a more basic understanding before I can understand the search results I've found. And if you have More info (if I didn't ask something, it's not because I know it already, it's because I'm Completely unaware), by all means, post it up.
Brian melting in GA (is 70* and rain RIGHT for the first day of Winter?)