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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
A good slicer?????
- Thread starter george c
- Start date
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- Dec 2, 2005
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- 69,183
Aitor Castor Pequena :thumbup:
- Joined
- Jul 8, 2012
- Messages
- 1,336
got a rough rider toothpick i use in the kitchen. its a little long to pocket carry comfortably but the extra blade works well in that setting. as someone said, you do have to set the cutting board close to the edge of the counter sometimes because there is not hardly any tang at all compared to a chefs knife. but i dont mind. we have a chefs knife and it stays pretty sharp but my wife, lord love her, is not as particular as i am about keeping the edge from getting dinged up.
plus, i just like the absurd gaudiness of the toothpicks covers. lol
plus, i just like the absurd gaudiness of the toothpicks covers. lol
A bit of an update/action shot.
Was my turn to put on supper tonight. Pot roast in the slow cooker. Potatoes and onions on the cutting block.
Opinel #8 (thin convex), Case 316-5 (thinned hollow grind) and the Schrade 51OT (flat).
In the kitchen by Pinnah, on Flickr
The hollow ground Case is the clear looser here. On the potatoes especially you can still feel it. As soon as the blade gets deep enough to bury the shoulder of the hollow grind, it hangs up. I've had other hollow grind knives get better by taking the shoulders down further. Looks like the Case will see more time on the stones sometime this fall.
The Opinel and the Schrade are very close, but I have to give the nod to the Schrade. All the way through the cut, the friction stays the same. Nice and easy. I can feel the bulge on the convex on the Opinel just a bit. Less of an issue with softer onions, but still noticeable on the potatoes.
It's also much easier for my big hands to deal with cutting on the board with a knife that is taller, edge to spine.
Interesting using them all side by each. Easy to see/feel the differences.
Was my turn to put on supper tonight. Pot roast in the slow cooker. Potatoes and onions on the cutting block.
Opinel #8 (thin convex), Case 316-5 (thinned hollow grind) and the Schrade 51OT (flat).
In the kitchen by Pinnah, on Flickr
The hollow ground Case is the clear looser here. On the potatoes especially you can still feel it. As soon as the blade gets deep enough to bury the shoulder of the hollow grind, it hangs up. I've had other hollow grind knives get better by taking the shoulders down further. Looks like the Case will see more time on the stones sometime this fall.
The Opinel and the Schrade are very close, but I have to give the nod to the Schrade. All the way through the cut, the friction stays the same. Nice and easy. I can feel the bulge on the convex on the Opinel just a bit. Less of an issue with softer onions, but still noticeable on the potatoes.
It's also much easier for my big hands to deal with cutting on the board with a knife that is taller, edge to spine.
Interesting using them all side by each. Easy to see/feel the differences.