by "The Crazy Kanuck; RIP Oppositelock" (jukesjukesjukes)
Published 02/14/2017 at 00:23
by "The Crazy Kanuck; RIP Oppositelock" (jukesjukesjukes)
Published 02/14/2017 at 00:23
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"If only EssExTee could be so grossly incandescent" (essextee)
02/14/2017 at 00:37, STARS: 0
I don’t get why people start drooling over Japanese knives. “~Oooh look they have a pretty pattern on the blade~”
"The Crazy Kanuck; RIP Oppositelock" (jukesjukesjukes)
02/14/2017 at 00:49, STARS: 0
I find they hold a sharper edge longer too.
"TheHondaBro" (wwaveform)
02/14/2017 at 00:50, STARS: 2
When your friend asks if they can have some of your food.
"If only EssExTee could be so grossly incandescent" (essextee)
02/14/2017 at 00:52, STARS: 1
Maybe I’m just spoiled by my Cutcos
"TFen" (tfen)
02/14/2017 at 02:33, STARS: 3
It’s a little more than that..
Japanese knives have a finer edge angle/bevel (12-15 degree) than traditional German or Suisse knives (18-20 degree), allowing some really fine cuts.
The drawback to this is that high carbon steel Japanese knives wont hold an edge as long and require much more maintenance than a traditional high carbon German or Suisse knife.
Being able to slice a tomato that finely and effortlessly requires a fine edge bevel and a ton of maintenance, more than the average guy is willing to give his knives.
So in a way it’s like a gearhead seeing a 2000's V12 Merc in the wild. It’s not about the style(v8's look the same) it’s just cool to see because it’s rare to see someone spend that much time/effort maintaining something.
"TFen" (tfen)
02/14/2017 at 02:50, STARS: 1
*Japanese are 10-15 degree
"DAWRX - The Herb Strikes Back" (karsonkinja)
02/14/2017 at 07:39, STARS: 2
This. How well a knife cuts and how long it keeps its edge is always a function of the edge geometry.
"If only EssExTee could be so grossly incandescent" (essextee)
02/14/2017 at 07:52, STARS: 0
It’s funny because someone else is saying they actually hold an edge longer.
"Mattbob" (mattbob)
02/14/2017 at 07:59, STARS: 0
uuugh, cutco... Stamped steel uncomfortable handles. But hey, they sharpen them for free! Knife fight, go!
"If only EssExTee could be so grossly incandescent" (essextee)
02/14/2017 at 08:09, STARS: 0
They’ve got a craftsman-style lifetime warranty and the bread knife is simply unparalleled.
"TFen" (tfen)
02/14/2017 at 09:16, STARS: 1
Yeah I saw that it was mentioned, anecdotally, by a guy that puts high test in a Juke...
I can assure you he’s incorrect. Kitchen knives are another passion of mine.
Put it this way. If you have delicate, high carbon, metal coming to a point on a 20* or 10* angle, which one do you think will be more susceptible to nicks and damage and require more maintenance? Obviously the finer point.
Not only that, but the majority of Japanese knives use a more delicate “chisel” bevel vs the more standard “V” bevel. The chisel bevel is inherently more delicate and maintenance intensive.
Giving him the benefit of the doubt, cheaper Japanese knives are made using a high strength (non high carbon) stainless steel which will keep an edge slightly longer but are nearly impossible to sharpen after they inevitably dull. So it’s possible that he’s using a newly purchased one of those and hasn’t used it much.
"MonkeePuzzle" (monkeypuzzle)
02/14/2017 at 09:32, STARS: 0
HANDLE FIRST!
"MonkeePuzzle" (monkeypuzzle)
02/14/2017 at 09:32, STARS: 0
ain’t nobody need ‘mato that thin!
"Mattbob" (mattbob)
02/14/2017 at 09:46, STARS: 0
I do like their cheese knife too. The one with the cutouts in the blade. They seems to do serrated things really well.But for cutting meat, and fillets, I find their blades too bulky and rigid.
"nermal" (nermal)
02/14/2017 at 09:58, STARS: 0
Missed opportunity.
"If only EssExTee could be so grossly incandescent" (essextee)
02/14/2017 at 10:10, STARS: 0
I will never buy another set of steakknives as long as I live