A little questiom from a new guy

I am not sure why someone with nothing but fantastic steaks and fantastic knives and fantastic everything would ask barbarians like us who drink coke with steak instead of fine red wine what kind of knife he should cut his fantastic steak with!
 
Come on nolan raborn, a little sense of humor! I bag your pardon if my words sounds offensive however. Believe me, I had no intention of doing it.
But you must recognise that italian pizza and spaghetti are the best of the world, just fantastic!
- Nedo Cervar
 
Have you tried the microbevel trick? Have you had good results?

I use microbevels on some knives because it makes touch ups very easy and strengthens the edge.
 
Yes Ryan 8. The best result I have had is to put a microbevel till now.
Please, go back and see in this thread my #17.
I could not effect at present the others interesting advices by BF friends.
Thanks
-Nedo Cervar
 
Since I can sharpen my knife I don't worry about cutting my food on a plate. When my knife gets dull it gets sharpened. The reason I sharpen the knife in the first place is to use it not to worry if it gets dull. This subject seems ridiculous to me.
 
db said:
Since I can sharpen my knife I don't worry about cutting my food on a plate. When my knife gets dull it gets sharpened. The reason I sharpen the knife in the first place is to use it not to worry if it gets dull. This subject seems ridiculous to me.
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Consequently the performance of a knife is not influenced by steel, heat treatment, and blade geometry if we know about sharpening an edge......Very intereresting. IMHO the subject is not so ridiculous.
-Nedo Cervar
 
Hi yoda4561.
Your method is simple and effective. I tried it this evening on a good fibrous steack with my Opinel Kitchen Knife (relief 10° inclusive and 40° microbevel inclusive).
Many thancks!
-Nedo Cervar
 
Everything you cut will dull your knife, the only way to avoid dulling your knife is not to use it. I don't worry about my knife getting dul, I just enjoy useing it. Then I sharpen it once it's dull. So yeah seems a little ridiculous .
 
db, if I should in arrangement with you the wole "blade testing method, description, reasoning and interpretation" would be a ridicolous subject.
IMHO ceramic plate is a very simple edge retention method evidence to show the truth about some new so called "revolutionary alloy". Ceramic is naturally harder than steel, but different steel behaviour on a plate is very indicative.
I can recognize a good blade from variety of streaks generated by grinding on a powered dry wheel. And sharpening free hand is one of my best pleasure.
When my 12C27 modified Opinel Kitchen Knife gets dull I enjoy to sharpen, strop and steeling it. If I use my Sebenza or Spyderco Caly Jr to cut/slice food I had to deny myself even this satisfaction.
But this is not a reasonable position regarding a matter.
- Nedo Cervar
 
Nedo, there is an interesting post in the Shop Talk section "Roman Knife Stall".My response about the museum I saw - I would really like to have a photo of those knives . Would you have any way of tracking them down ??
 
I think testing blade steels and edge holding is perfectly fine, and there are many ways to do it. Cutting a steak on a plate for dinner, lunch, or even breakfast is a ridiculous testing method, in my opinion..
 
i personnaly appreciate eating my steak at home cutting it with my Opinel/doukdouk, and when i am invited i'll use Mcusta for that purpose.
Despite the blade lenght (a bit too small) it cut like creasy, keep and edge quite long and is not too hard to re-sharp...
I'll suggest it to you as "gentlemen folder".
it would definitively give a better taste to any steak you gonna eat (especially if you drink red wine with it... would suggest a 4-5 year old bordeaux.. but plenty italian wines will managed to "do" it also !:D )
 
mete said:
Nedo, there is an interesting post in the Shop Talk section "Roman Knife Stall".My response about the museum I saw - I would really like to have a photo of those knives . Would you have any way of tracking them down ??
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It sound like the affirmation that the art craft of a japanese steels is behind the times. Our traditional knives were working tools for men who didn't use them to open a letter or clean a nail. An interesting site to make an initial known: www.coltellosardo.com
 
freddy1 said:
i personnaly appreciate eating my steak at home cutting it with my Opinel/doukdouk, and when i am invited i'll use Mcusta for that purpose.
Despite the blade lenght (a bit too small) it cut like creasy, keep and edge quite long and is not too hard to re-sharp...
I'll suggest it to you as "gentlemen folder".
it would definitively give a better taste to any steak you gonna eat (especially if you drink red wine with it... would suggest a 4-5 year old bordeaux.. but plenty italian wines will managed to "do" it also !:D )
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Chapeau (room temperature naturally:D ).
 
mete, apologize to me. I have misunderstud your nice post, like it would be a provocation. Don't consider the first period, please.
-Nedo Cervar
 
db said:
I think testing blade steels and edge holding is perfectly fine, and there are many ways to do it. Cutting a steak on a plate for dinner, lunch, or even breakfast is a ridiculous testing method, in my opinion..
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In your opinion testing blade steel is a pure academical exercise and after this we use the knives in the absolute vacuum.
- Nedo Cervar
 
:thumbup:
nedocervar said:
In your opinion testing blade steel is a pure academical exercise and after this we use the knives in the absolute vacuum.
- Nedo Cervar
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Nedo, I very much enjoy cutting my steak, with a fine knife, as I enjoy Bird hunthing, with a fine Double Shot Gun. I carry a beautifully made .45 By Les Baer, and enjoy fast cars. My customers enjoy, fine craftsmanship as well. That's what keeps me in buisness. Enjoyment of fine emplements. So enjoy to the fullest, regardless of what some may say. http://home.earthlink.net/~michaellovett/ The knives I make are neither crude nor inexpensive, but I enjou each and every one of them.;)
 
mlovett, very nice looking knives. And full time knife maker 30 yrs is the best visiting card. My kind regards.
Nedo
 
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