I said that absolute sharpness thing above but also functional tool. It's just wild. Proto-man's discovery of sharpening is speculated as a primary cause to the Quaternary Megafauna Extinction Event because pointy sticks are just *that* good. And then we stepped that up to tools like this knife that are fine-edged/consistent/durable enough to perform functional surgery. Like, *whoa*.
Solution: Contact some New Zealandic[?] bladesmiths about some genuine Kiwi knives.I started with the WinCo version of a Dexter (thinned to zero and gifted by my dad), bought shiny and expensive but shockingly worse than my WinCo knives, discovered I kinda hate carbon steel in the kitchen, went nuts with Gingas, got some Vics, and am now on... Kiwis. Please help. There has to be more than sandpaper-sharpened Kiwis
Do you think this would be a valid substitute for a Global then, if your interest isn't about the metallic handles? (Assuming you are righty.)
Why seek a substitute when the real McCoy is easily accessible?
I started with the WinCo version of a Dexter (thinned to zero and gifted by my dad), bought shiny and expensive but shockingly worse than my WinCo knives, discovered I kinda hate carbon steel in the kitchen, went nuts with Gingas, got some Vics, and am now on... Kiwis. Please help. There has to be more than sandpaper-sharpened Kiwis
I have this for a 'nice' cleaver. Regrinding a WinCo by hand is more for skill and connection to my roots Am 2nd generation Chinese American and WinCo cleavers gave my family a new life after the Cultural Revolution.
Ashi Hamono and their Ginga's are well-reputed in general on the forum. If you seek another knife, then I'd recommend starting a recommendation post on the main forum; there are a lot of aficionados of Chinese-style knives on the forum who can give you ideas of what to look for and who to contact.Thanks, @Qapla' and @HumbleHomeCook
Edit: Oof. I misunderstood completely. Customs *are* a different game, huh. That would open many options but design is not really my thing, unfortunately
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@Skye Eilers Knives @Cooking Steel @InnerWild are all NZ knife makers on the forum, there's also a good FB group "New Zealand Blacksmiths & Knife makers".
but there is links to lots of makers.
Truly endgame knife and maybe a kamon big square for me one day…
I’m sure it can. I haven’t personally run into that on my wrought knives though. Similarly to Damascus it depends on exactly how it was etched, the depth, and the polish after.
The ones I have tried, not at all and i think it actually helps with food release
You're doomed now. Like me.
What happened? Why did you stop?
