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WARNING: Get a barf bag. Another POS kitchen knife article.

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unkajonet

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Your warning was not strong enough. I needed a bigger barf bag.
 

Andrew H

The alleles created by mutation may be beneficial
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"In mid- to top-range knives, one choice a cook makes is between Asian-style knives, which generally have thinner blades and are lighter, and heartier European-style knives, which make cutting chicken easier."
Yup, I always reach for my wusthof when I'm cutting chicken.
 

Cookin808

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I think we have a new Champion in the category of "Ugliest Knife"...
 

jmforge

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DAAAAAANNNNGGGG!!!!! How do I get written up in the LA Times? :lol2:
 

Johnny.B.Good

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Might have been a different article had the author visited with Jon at JKI instead of the creator of the "Rhino Chop."
 

NO ChoP!

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What? You don't like the thumb ramp that provides a surer hold? And who needs a convex grind when you can drill a dozen holes directly through the blade? Come on guys, get on board.....
 

jmforge

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Oh, shizzle. I posted some knives for sale on another forum and the only response that I got was THAT guy telling me how good they looked. No wonder they haven't sold yet!!!! I thought it was the economy and that I was asking for a lot of money.:lol2:
 

Sarge

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Yeah Global's handles are filled with sand to really provide that "perfect" balance. Its not like loose rattling around in there but yeah the handle is hollow and the filled with sand at the end to balance the knife.
 

RRLOVER

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I don't want to bag on the guy but the rhino chop on his website is Very poorly ground.I can't go into the whole hole thing.
 

Amon-Rukh

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I'm just glad to read that only non-meat-eaters know "how you respond to the tool." I'm also intrigued by the idea of learning to taste with my eyes and wish to subscribe to whatever eating-with-your-corneas newsletters might be out there.
 

TamanegiKin

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So sad...What a lack of thorough research the Blogger invested in the article. This person should go back to writing yelp reviews for local restaurants...Gross just gross
 

Justin0505

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Whenever I see knives with holes in them, I always think of the this episode of the Simpsons:
[video=youtube;XVV_COOey0E]http://www.youtube.com/watch?v=XVV_COOey0E&feature=colike[/video]
The best part is afterwards when Homer adds "speed holes" to his own car using a pick ax (couldn't find that clip though).
 

Peace of Poop

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If you don't have a barf bag, you can try so kind of fold the LA Times into a bowl (my Aunt used to do that with road maps before GPS devices were common). :idea2: Happy holidays.
 

jackslimpson

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The Global is a great knife for vegetarians, Lyon says.

who knew?
This was the line that got me. *** is she talking about?! Journalists are so gullible -- I think this Lyon person was screwing with the writer (Mary McVean?). He could have said something like, "I only use carbon steel on spring vegetables -- they're less acidic; while the stainless steel is used for fall melons from our fair trade purveyor. Organic. Free range. Soy, even."


Cheers,

Jack
 

mr drinky

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with or without holes $275.
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Wow, I never thought of putting spyderco holes along the entire edge before. Forget about food release, after enough sharpenings it actually releases the edge itself and becomes a serrated knife.

k.
 

DWSmith

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It makes a good companion to the one with the flames on the handles the joker on Food TV hawks. Some people will buy anything!
 

jmforge

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Do you mean Guy Ferry? Oops!!! He prefers his new pseudo-Siclian name FIERI nowadays. :lol2:
It makes a good companion to the one with the flames on the handles the joker on Food TV hawks. Some people will buy anything!
 

mr drinky

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Ok, now I finally read the article, but I am going to be the lone dissenting voice on this one I think. I don't think the article was that bad -- and by that I mean barf bad. Sure we could have made it a lot better and there were a few really bad lines, but we geeks also would have made it too technical so that 90% of readers would have given up and not read it. I actually think the title and lead picture are the worst part and the expert knifemaker was not a good representative.

With that said, the point about food being cut and not torn is valid. No one here would argue that men aren't the biggest knife nuts. The author said not to cut on glass or granite. Simple advice, true, but still a common mistake by the average person. Yes, I get sick of the Shun and Global branded approach, but I just had a home dinner prepared by a very good chef who used a global, and I have also seen chefs like Grant Achatz use a global. A lot of people and even some pros use them. The author acknowledged carbon knives and dared uttered the word 'patina'. Not a bad attempt at expanding the discussion IMO given space and the fact it is still a blog. The author also advised against knife blocks.

Anyhow, that is my 2 cents. I studied economics and I often find crap in articles about the economy and flat out mistakes. My wife is a doctor and she often reads articles about medicine with errors. Every specialist can poke holes in print (and especially e-print) articles. They have limitations in space, editors, and need to think about the end reader.

Just being the devil's (dull) advocate here, and I admit that the article didn't make me barf. Only a little bit of barf came up the throat and gave me that bad taste in the mouth ;)

k.
 
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