You should stop making this out like I'm trying to dis you personally.Who's talking about throwing that one away?
It sure would help getting any of your points across that they would at least make sense.
Good luck!
You should stop making this out like I'm trying to dis you personally.Who's talking about throwing that one away?
It sure would help getting any of your points across that they would at least make sense.
Good luck!
You should stop making this out like I'm trying to dis you personally.
So your saying I should be a misinformed? Not read the Japanese reviews, not read the makers opinion of the the knife b4 I buy it? Like you guys said, we buy knives for different reasons, and yet when I list my reasons and info, you want to say I'm speaking non sense, I'm wrong, I'm being negetive.What I'm seeing is you talking way over your head about Sukenari as well as criticizing my review for missing stuff that was there, or meaning stuff it didn't...
And of course, gathering nothing but people telling you you're wrong as a result.
Not sharpening your knives is a big reason to skip. It makes a lot more sense now, if you're going for maximum edge retention those steels are perfect. But making it all about hrc without discussing carbides, and push cutting instead of edge retention, is very confusing.Like you guys said, we buy knives for different reasons, and yet when I list my reasons and info ...
So, you've never tried a fresh knife out of the box?Not sharpening your knives is a big reason to skip. It makes a lot more sense now, if you're going for maximum edge retention those steels are perfect. But making it all about hrc without discussing carbides, and push cutting instead of edge retention, is very confusing.
I am so confused about what you are saying. You‘ve criticized this review and claimed sukenari was wasted on this review based only on the hardness of some sukenari knives. What does the hardness of the steel have to do with the cutting technique that you prefer? You can push cut with any knife. Some geometries are more appropriate to push cutting than others, such as flatter profiles. Thinner blades are also more appropriate for push cutting. Nakiri and Chinese vegetable cleaver are 2 prime examples of geometries that excel at push cutting. Most Chinese vegetable cleavers are made out of relatively soft steel and yet they are great at push cutting. Many Japanese knives that are made harder yet are not good at push cutting even though you could use this technique as well. You can make a German style chef knife with a very curvy edge, heat treat it very hard and it would still not be ideal at push cutting just because of the shape of the edge. Or you could have a very hard edge that was thick above the edge that would not excel at push cutting either. Hardness has very little to do with how well the knife behaves while push cutting. I also missed in the original review where the author claimed he didn’t push cut with this knife or that it was bad at it or any mention of the cutting technique used. Non ktip sukenari gyutos are good general purpose knives, the geometry is such that they work well for different cutting techniques, but don’t seem to be made specifically to excel at any particular technique. Please point to some references where the manufacturer says otherwise, since you claim that they do.So, you've never tried a fresh knife out of the box?
So, you've never tried a fresh knife out of the box?
Three month old bump to say that the reason your BTE measurements are under is because you're squeezing the caliper wrong
Who said I challenged, I said what I thought of the blade, and I'm getting attacked.Honestly this is a very strange question to challenge people with on a forum halfway filled with sharpening fanatics.
Since I became halfway decent at sharpening I haven’t encountered an OOTB edge that I couldn’t make sharper with a few minutes on either stone or strop, and I’ve been at it for less than a year. Even knives from actual professional sharpeners turned bladesmith were pretty mediocre OOTB, e.g. Shibata Koutetsu and Myojin.
Look, I now realize we come from 2 different mindset. I talk to Japanese people about what they look for in a knife.I am so confused about what you are saying. You‘ve criticized this review and claimed sukenari was wasted on this review based only on the hardness of some sukenari knives. What does the hardness of the steel have to do with the cutting technique that you prefer? You can push cut with any knife. Some geometries are more appropriate to push cutting than others, such as flatter profiles. Thinner blades are also more appropriate for push cutting. Nakiri and Chinese vegetable cleaver are 2 prime examples of geometries that excel at push cutting. Most Chinese vegetable cleavers are made out of relatively soft steel and yet they are great at push cutting. Many Japanese knives that are made harder yet are not good at push cutting even though you could use this technique as well. You can make a German style chef knife with a very curvy edge, heat treat it very hard and it would still not be ideal at push cutting just because of the shape of the edge. Or you could have a very hard edge that was thick above the edge that would not excel at push cutting either. Hardness has very little to do with how well the knife behaves while push cutting. I also missed in the original review where the author claimed he didn’t push cut with this knife or that it was bad at it or any mention of the cutting technique used. Non ktip sukenari gyutos are good general purpose knives, the geometry is such that they work well for different cutting techniques, but don’t seem to be made specifically to excel at any particular technique. Please point to some references where the manufacturer says otherwise, since you claim that they do.
This review is a waste of a Sukenari. Thank God he didn't go play with their real stuff. Didn't list HRC and missed the whole point of owning a Sukenari.
These statements seem at odds with eachother...You should stop making this out like I'm trying to dis you personally.
Well read between the lines then, he was the one who called me names and accused me of stuff, I haven't said one thing bad about him- the person.These statements seem at odds with eachother...
That was about the review not the person.Your first statement already sounded rude and insulting. That may not have been how you intended it, but that's how it came across when typed out on the internet.
People that tell me, leave, don't argue. Bye.Do any of them teach sharpening?
Are you saying that because I happen not to be Japanese that I can't determine what the knife is good for or that I can't tell that hardness has nothing to do with the cutting technique the knife excels at?Look, I now realize we come from 2 different mindset. I talk to Japanese people about what they look for in a knife.
to everyone reading this... Haha, just wasted 10secs of your life.
The fight is not over what someone else said. It is about what you said. You've made statements that are incorrect and made no sense. You've insulted someone else's review without providing any valid counter points. Everyone is welcomed here, this is a very nice and helpful place most of the time, but when you come with an attitude and very strong, incorrect opinions you need to be able to back them up. When you pretend to be an expert you are expected to know some basic things and you haven't so far shown to know them. You might very well know what you are talking about and know more than the rest of us, but so far it hasn't been displayed in what you've said.What I'm saying is I walked myself in on a 5 senior member and 2 accessory fight over what someone else wrote. Great Poem, you happy?
I have read all your comments. I’m replying to all of them in general. I’m simply quoting this one for ease… You sound like a pretentious little brat. As if you were a rich teenager whose daddy had a knife collection and showed you a few things and you went off to show the world how great you are. Sad thing is you are probably a grown man, but I can only hope that you are an adolescent, because your comments would make much more sense then. The people in this thread were actually quite patient with you, despite your spoiled brat antics. The things you have commented on make no sense. You also said stuff like “I don’t sharpen.”, yet you want to run your mouth like you are sone type of guru. Even hard steel knives will need sharpening, not that it should even need to be mentioned. Also you made the pretentious statement that people round here only use 58-62 hrc, which is absolutely ridiculous. The collections that people have around here the majority have used and owned knifes harder than that. And your approach as hrc is the end all be all of a knife is ridiculous. Also acting like everyone is going around “modifying” their knifes, and of course, your push cutting rant. Also your continual drop of you talking to Japanese people about knives touting yourself as superior in knowledge, when you don’t even seem to know the basics is hilarious. You remind me of this punk kid I worked with who had a few knifes from Japan when he visited. The kid couldn’t sharpen them properly, so they had become super thick behind the edge. He didn’t even know what type of steel his knives were yet he pretentiously told me his knives were better than mine, because he scoffingly said I got mine on the internet so they couldn’t be that great. You might want to talk to your Japanese friends about sone humility and knowing what the h$&@ you are talking about, before running your mouth. It’s not wrong to have a difference of opinion, but the way you ignorantly ran your mouth is just foolish.Look, I now realize we come from 2 different mindset. I talk to Japanese people about what they look for in a knife.
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