Unpopular opinions

[Barclid]

Yoshiaki Fujiwara has a green scrubby finish and should not be fetishized the way it is.

 

[Barclid]

This is very true. I’ve had the same experience: both eating at restaurants and working in kitchens. I’ve worked under great chefs with great cooking and knife skills... who used terrible knives. But, the bread knife was long, and toothy

Entire dishes at some restaurants I've worked at were made using ingredients cut with a bread knife.

And it was ****ing delicious.

 

[Barclid]

Your Yoshiaki Fujiwara Sakimaru Takobiki you bought for $3800 probably has a recurve in it.

 

[Corradobrit1]

Yeah took me a lot of money and time but so far I can say the C's have it down really well but outside that it gets really dicey as to what performs at all.

C's being Carter, Catcheside and Cris (Anderson)

Add another C. Comet. The two I've used have been exceptional cutters, with great grinds, HT and F&F

 

[Barclid]

You are not a metallurgist. Except when you are. But you're probably not.

 

[Carl Kotte]

Flexible knives rule

 

[Barclid]

Your micro bevel is someone else's primary bevel.

 

[brotondo]

Can we remove Carter from the Cs honestly. They are fine knives but their prices are way over inflated.

 

[Xenif]

Nakiri are the best knives.

 

[Barclid]

Nakiri are the best knives.

Nakiri are no-tip-having-ass-gyutos.

 

[Twigg]

Blue really is the best color of patina.

 

[PappaG]

Unless you have considerable experience sharpening knives, or at least 3+ years experience, you probably should not be giving out any advice and/or there should be a requirement that you state your have no real experience before you nevertheless give any advice

 

[esoo]

Bunkas are better than Nakiri

 

[esoo]

Stamped knives don't suck

 

[brotondo]

People talking about how great a HT is compared to others without knowing any smith's actual process or knowing anything about matsci/metallurgy is hilarious

(TFTFTFTFTFTFTF)

 

[Barclid]

Your obsession with a big "flat spot" leads new knife makers to make suboptimal knives.

 

[Barclid]

"[x/y/z steel/knife] doesn't take a good edge" means "I need to go back and practice my sharpening."

 

[brotondo]

Your meaty claws aren't that big so you dont need 52mm+ blade height for clearance

 

[Southpaw]

Some of the best food I've ever had was made using the shittiest knives I've ever seen.

Lol I didn’t start collecting knives until I was forced to retire from running kitchens. So ya I feel that!

 

[Corradobrit1]

Can we remove Carter from the Cs honestly. They are fine knives but their prices are way over inflated.

Yes, please. Carters/Mutekis are mass produced.

 

[Corradobrit1]

Nakiri are created from all the gyutos that broke when quenched.

 

[brotondo]

Unless you have considerable experience sharpening knives, or at least 3+ years experience, you probably should not be giving out any advice and/or their should be a requirement that you state your have no real experience before you nevertheless give any advice

But but nobody has that kind of experience, that's why Ryky is such a source of holy knowledge. I heard he had 4 years, like wow, I could only imagine. Give that man a PhD already

 

[captaincaed]

I think @Barclid and I need to get a beer.

Stock removal is a great way of making knives. Every forged knife ends with some stock removal, and forging can really gork the steel if it's not done right (source: my armchair expert dumbass and a few weeks in a blacksmithing class burning barstock)

 

[Southpaw]

But but nobody has that kind of experience, that's why Ryky is such a source of holy knowledge. I heard he had 4 years, like wow, I could only imagine. Give that man a PhD already

And on that note....
Paper test doesn’t prove ****!

 

[captaincaed]

Yes, please. Carters/Mutekis are mass produced.

Unpopular opinion : having a good business model doesn't make you a bad knife maker.

 

[Barclid]

Shun is not "faux dammy" whatever that means. It's still pattern welded.

 

[Barclid]

I think @Barclid and I need to get a beer.

Stock removal is a great way of making knives. Every forged knife ends with some stock removal, and forging can really gork the steel if it's not done right (source: my armchair expert dumbass and a few weeks in a blacksmithing class burning barstock)

You're welcome in NYC any time. Hit me up.

After this COVID **** is done anyway.

 

[Barclid]

Your wallet can buy you knives but it can't buy you meaningful insight or knowledge about those knives. Having one doesn't mean ****.

 

[Corradobrit1]

Unpopular opinion : having a good business model doesn't make you a bad knife maker.

Have you seen some of the MS series dammy with cladding extending into the edge?

 

[daveb]

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