I cut spaghetti squash last week and it was so hard, I got scarred of chipping one of my Japanese type knives. Not sure if it would, but the fear was strong in me. I ended up using my 25 year old 8" Henckels chef. The knife survived, but it wasn't a pleasant experience and the edge got mangled a little.
So today I figured what the hell and took out one of my @HSC /// Knives z-wear gyuto. I figured here we have one of the best, my opinion, steels for kitchen knives. It is probably one of the toughest steels I have, the knife is sharp the grind is good, so "what the hell, I am going for it...."
Remembering how difficult last week was I applied a bit too much force and split the squash not exactly 50/50 it just went through too easily compared to last week. Not easily mind you, just easier than expected.
No knives, edges or fingers were damaged in this effort. I examined the edge after and it is the same as before. I am sure other knives would survive too, but I am glad this one did and made the job easier. Next time will use less force and cut more evenly
So today I figured what the hell and took out one of my @HSC /// Knives z-wear gyuto. I figured here we have one of the best, my opinion, steels for kitchen knives. It is probably one of the toughest steels I have, the knife is sharp the grind is good, so "what the hell, I am going for it...."
Remembering how difficult last week was I applied a bit too much force and split the squash not exactly 50/50 it just went through too easily compared to last week. Not easily mind you, just easier than expected.
No knives, edges or fingers were damaged in this effort. I examined the edge after and it is the same as before. I am sure other knives would survive too, but I am glad this one did and made the job easier. Next time will use less force and cut more evenly
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