hahaha
one of the reasons you dont see mono blades from shigefusa and m390 from yoshikane is specialization, which is something we often forget about here. Being able to do everything doesnt mean you will be good at all of it. Theres a reason you see guys like kramer using mainly 52100 or devin spending huge amounts of time with aeb-l, etc.
but a chipping blade is over-hardened, no matter how you put it.
What if someone wants a knife that hard for a specific reason?
What if someone wants a knife that hard for a specific reason?
I can't think of one, short of cutting proteins with barely touching a board. Micro chipping happens from a contact with the board, rather than with a bone or other object.
Now I will comment on tempering in the oven. How do you think it is done in commercial settings and among many custom makers? In convection ovens and molted salts at about 350-400F for simple carbon steels. Your kitchen oven is fairly accurate in that range. Not so ridiculous an idea, if you ask anybody who ever tried making knives. People do it all the time (if they work out of their garage or have a shop in the backyard).
M
Maybe you didn't mean it that way but your own ignorance of our language and culture seems to have you at a disadvantage here and I think the best thing you could do is to apologize for that remark in the least.
What do you call our language? You mean English, that colonized North America? Or do you mean French? Not sure.
Other thing is, in my little shithole town noone ever heard about I have a bakery older than USA. I have sourdough almost older than USA[OK, I had until my wife killed it in the oven]. Dont talk to me about USA, we dont discuss that here. It is totally unimportant where youre coming from, so dont make yourself feel better.
I dont really enjoy that tone, like the centre of the universe is actually in USA, why would it be? Its the debt or something?
So please, I am not saying any other country is better, but just open youre eyes, world is big, one of the best examples is people like my mother. She really is the christian-catholic. She doesnt understand that people from Asia who have multiple times older cultures dont know who Jesus was and plainly talking aint give a crap about him. Not a faith but an early state of fanatism to me, just like your version of nationalistic patriotism.
And Im going to repeat myself. I tried DT ITK and this was ultramongous dissappointment. That knife sucked arse. Im not saying that to get personal on the maker.
But my side seems pretty simple: youre not happy with the product, dont sell it.
And this costs what? Same Euros as Shig?
I am really welcoming anyone who can prove me wrong. Send me your DT ITK that you think cuts better than Shig. I will eat my shoe publicly if it does. I dont care about retention, I dont care steel, I care cutting pleasure.
I can polish it before sending back.
There is nothing wrong having an opinion and stating it, and nothing wrong with challenging a person's opinion as long as it is done in constructive way. I challenged Birnando to a contest and he accepted it, and both of us are looking forward to it.
M
The tone of this thread is becomming ridiculous. Knives are like shoes, there is no one pair that will work for everyone, if there was, then all the knives would be the same. As was brought out numerous time, knives are subjective. What works for one may not work for another.
Having a competition to see which is the best knife is ridiculous, as it would be the subject of the testers preferance and prove nothing in the end except for which style of knife that person prefers.
Anyone who purchases a knife based of something like that is a fool.
Develope your own preferances instead of letting the most abrasive and vocal members of the forum tell you what to buy or like.
Snip...
Develope your own preferances instead of letting the most abrasive and vocal members of the forum tell you what to buy or like.
yupThe tone of this thread is becomming ridiculous. Knives are like shoes, there is no one pair that will work for everyone, if there was, then all the knives would be the same. As was brought out numerous time, knives are subjective. What works for one may not work for another.
Having a competition to see which is the best knife is ridiculous, as it would be the subject of the testers preferance and prove nothing in the end except for which style of knife that person prefers.
Anyone who purchases a knife based of something like that is a fool.
Develope your own preferances instead of letting the most abrasive and vocal members of the forum tell you what to buy or like.
What do you call our language? You mean English, that colonized North America? Or do you mean French? Not sure.
Other thing is, in my little shithole town noone ever heard about I have a bakery older than USA. I have sourdough almost older than USA[OK, I had until my wife killed it in the oven]. Dont talk to me about USA, we dont discuss that here. It is totally unimportant where youre coming from, so dont make yourself feel better.
I dont really enjoy that tone, like the centre of the universe is actually in USA, why would it be? Its the debt or something?
So please, I am not saying any other country is better, but just open youre eyes, world is big, one of the best examples is people like my mother. She really is the christian-catholic. She doesnt understand that people from Asia who have multiple times older cultures dont know who Jesus was and plainly talking aint give a crap about him. Not a faith but an early state of fanatism to me, just like your version of nationalistic patriotism.
And Im going to repeat myself. I tried DT ITK and this was ultramongous dissappointment. That knife sucked arse. Im not saying that to get personal on the maker.
But my side seems pretty simple: youre not happy with the product, dont sell it.
And this costs what? Same Euros as Shig?
I am really welcoming anyone who can prove me wrong. Send me your DT ITK that you think cuts better than Shig. I will eat my shoe publicly if it does. I dont care about retention, I dont care steel, I care cutting pleasure.
I can polish it before sending back.
While it shouldn't become an excuse in some circumstances, in others it most certainly is and I think parts of this thread are an example of how members whose first language is English often have no idea what it's like to deal with people in another language, let alone what it's like for members who are using English here as their 2nd language, or 3rd language, etc. Coupled with that, even if a member's first language is English it doesn't mean they write well or are always clear and may not realise either. Sometimes I'd like to see some more thought and consideration given to this as the more open and international this forum is the better I'd say.
San mai is not always less expensive than mono steel
Develope your own preferances instead of letting the most abrasive and vocal members of the forum tell you what to buy or like.
Dude, I think you are both, overreacting and misunderstanding. On occasion it does matter where you are coming from and how your words will be interpreted. E.g. hand gesture Ok in US, it means a$$hole in other countries, palm up means stop or welcome in different countries. So, simply put, you might get a fist in your face, while trying to express positive emotions, or get shot for misunderstanding a sign in extreme circumstances.Dont talk to me about USA, we dont discuss that here. It is totally unimportant where youre coming from, so dont make yourself feel better.
I didn't really see that idea coming from any post in this thread. Stating that things mean or can be interpreted differently in US, is just that, and the same applies to other countries as well. What's ok here will not be ok in other places, literally and philosophically.I dont really enjoy that tone, like the centre of the universe is actually in USA, why would it be?
Am I crazy or is there like 10 different arguments running in this thread?
Is it common in Norway to involve your immediate family members in arguments?
Snip..
I've learned today that Norway might as well be the dark side of the moon for how much sense it makes to me.
Shigefusa against a mid tech. Is that the only American made knife you've handled? If so you've only seen the tip of the iceberg. :2cents:
Ohh yeah let me try to explain
Your knives dont chip because they are to soft or they are grownd to thick.
Because i could make it chip with same angle as Jknives
Second Mono Steel knives with that heat thread is pain in the ass to sharpen or thin, so if it is to thick at the end in the first place it will be pain in the ass to sharpen or thin.
Knives that i have tried with that properties as you describe above feel like rubber on the stones. And not pleasant to sharpen for a chef that sharpen knives every day
And most important for Japanese chefs, yes it can not be as sharp as those super hard knives that you call bad heat treated.
So i guess if you want to go German road and make your knives for people that prefer German like Henckels knives, you are right and you should go in that direction, so yeah pointless to continue
Am I crazy or is there like 10 different arguments running in this thread?
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