Benchmade 745 vs. Honeydew:
I went through a "blade-lust" phase a few years back where I was absolutely convinced I needed a set of expensive Wusthof kitchen knives. Then I watched a couple of Gordon Ramsay cooking shows and learned that three-Michelin star chefs use sharpening steels and cheap stainless chopping knives. During the course of preparing a meal, they steel their knives many times.
Well, that changed my outlook on things. I gave up on expensive knives and have spent the last 5 years faithfully with one $15.00 Walmart 8" chopping knife and a sharpening steel and it has been a great relationship so far. When the knife stops cutting easily, I give a few whacks with the sharpening steel and everything is back to keen.
Well, nothing like the feel of something new, so I figured it was high time to purchase a plain edge folder. The 745 sounded just about pretentious enough, with its G10, titanium and CPM S30V steel, so I decided to purchase one as my EDC (Every Day Cooking) knife.
I've decided to do a little experiment and do all my cooking for a while with the 745. Just to see how it'll handle vegetables, pork, beef, and chicken. The poor knife is going to get a little greasy, oily, and bloody. You know what they say - if you can't stand the heat, get out of the kitchen!
Anyways, about the knife. It's got a smooth action like all Benchmades. Easy to flick open. Liner is secure. Thumb-hole is a little "Spyderco", but easier to clean offal off of than a stud. More than anything it's a "pretty" knife. The G10 is layered and textured. The phosphor bronze washer surrounds a tapered pivot pin.
Is it worth $110-$120? If you're left handed, probably not! While you can open this thing with your left hand, it's no easy feat as this knife is designed for right-handers!
By the way, a small knife recommendation - for someone looking for an affordable S30V folder, I really like the plain edge Spyderco Native FRN. It doesn't have a metal liner, the opening action isn't liquid-smooth as a Benchmade, but it is solid and costs $56 at Sportsman's Warehouse.
:thumbup:
The Benchmade 745 vs. an Onion. Note that it isn't long enough to poke through the center of this half-pounder. Maybe I should have gotten the 740 instead...
Time to stick the pig. To the vegeterians - I did it in self defense.
Benchmade knives have a sharp edge from the factory but they honestly do a so-so job cutting raw meat. I expected better performance. It's not bad, I just expected to be able to run through raw pork like a laser. Not an entirely fair expectation, perhaps, as the textbook way to do this is with a cleaver.
-ed
I went through a "blade-lust" phase a few years back where I was absolutely convinced I needed a set of expensive Wusthof kitchen knives. Then I watched a couple of Gordon Ramsay cooking shows and learned that three-Michelin star chefs use sharpening steels and cheap stainless chopping knives. During the course of preparing a meal, they steel their knives many times.
Well, that changed my outlook on things. I gave up on expensive knives and have spent the last 5 years faithfully with one $15.00 Walmart 8" chopping knife and a sharpening steel and it has been a great relationship so far. When the knife stops cutting easily, I give a few whacks with the sharpening steel and everything is back to keen.
Well, nothing like the feel of something new, so I figured it was high time to purchase a plain edge folder. The 745 sounded just about pretentious enough, with its G10, titanium and CPM S30V steel, so I decided to purchase one as my EDC (Every Day Cooking) knife.
I've decided to do a little experiment and do all my cooking for a while with the 745. Just to see how it'll handle vegetables, pork, beef, and chicken. The poor knife is going to get a little greasy, oily, and bloody. You know what they say - if you can't stand the heat, get out of the kitchen!
Anyways, about the knife. It's got a smooth action like all Benchmades. Easy to flick open. Liner is secure. Thumb-hole is a little "Spyderco", but easier to clean offal off of than a stud. More than anything it's a "pretty" knife. The G10 is layered and textured. The phosphor bronze washer surrounds a tapered pivot pin.
Is it worth $110-$120? If you're left handed, probably not! While you can open this thing with your left hand, it's no easy feat as this knife is designed for right-handers!
By the way, a small knife recommendation - for someone looking for an affordable S30V folder, I really like the plain edge Spyderco Native FRN. It doesn't have a metal liner, the opening action isn't liquid-smooth as a Benchmade, but it is solid and costs $56 at Sportsman's Warehouse.
:thumbup:
The Benchmade 745 vs. an Onion. Note that it isn't long enough to poke through the center of this half-pounder. Maybe I should have gotten the 740 instead...
Time to stick the pig. To the vegeterians - I did it in self defense.
Benchmade knives have a sharp edge from the factory but they honestly do a so-so job cutting raw meat. I expected better performance. It's not bad, I just expected to be able to run through raw pork like a laser. Not an entirely fair expectation, perhaps, as the textbook way to do this is with a cleaver.
-ed
