Break Open Those Carrots Boys!!!!

Originally posted by Dark Nemesis
Gotta chime in atleast once with my vote....

Removable handles - YES
Paper Micarta - YES
Bead Blast - HELL NO
Satin - YES
One sided grind - YES
3/8" thick spine - YES
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;)
 
Originally posted by Jerry Busse
Well, we plan on bringing them down to a paper thin edge before sharpening. . . Right around .010" thick. . . That's about the thickness of two to three sheets of typing paper. . . Ought to be easier than heck to keep sharp.

We are a little worried about them being too flexible. . . . might have to thicken the stock (not the grind) up a bit in order to give it some stiffness.
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I wondered about the flexibility issue. Too much flex in a .090 spine?
 
John.. Was thinking of the steel or the ceramic stick scratching. Never had a 1 sided grind..New learning curve.

Rob
 
Originally posted by bocephous
hi...newbie here. just a thought, how about a paring knife to go along with it. sold as a set?
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Mmmmmmm. . . . Ultra thin Paring knife. . .. Active Duty Handle . . . . . Old Mean Street blade profile. . . .

Don't get me started. . ..
 
All of the above except the one sided grind. Whatever you come up with Jerry will be better than my "Worst-Off" or the old "Sad-Buttier"
:D

When are the 3 I ordered due to arrive?:D
 
Hey all!

RE: flexibility- My Usuba and Henckles both have some flexibility so unless the thing acts like a robust fillet knife.....

Also, the width of the blade will help to attenuate.

Also noticed that the Henckles has a distal taper, and the Usuba (my favorite BTW) has no distal taper.

One sided grind? You may have to make rightys and leftys then Jerry. I think a standard symmetrical grind is the way to go, but I've not had the chance to "play" with a one sided grind in the kitchen (I know I don't like 'em for "work" blades, but that may be a symptom induced by the maker)
 
a few (more than one) smaller kitchen blades are a MUST. I mean, if you had just one Busse kitchen blade, the other off brands would just get envious, which could lead to cuts.

I think a small blade, similar to the Skeleton Key, which i do use in the kitchen, is needed.

and then one like the An. Badger (which I use in the kitchen as well) is also needed.

Just my .01
 
Originally posted by Jerry Busse
Is a lot of flex a good thing?
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??? I've had kitchen knives with thin spines that flex like crazy and others with thick spines. I haven't seen much call for a lot of flex. I think a thicker spine is a good idea.
 
Originally posted by thatmguy
I'll take a couple. Lemme know, and I'll meet ya at the Chinese buffet again!!!:D ;)
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Make him come all the way to Hoggy's and I'll be there. More fitting name for an eating establishment anyway. :D :D
 
Had an idea about the Bead Blast finish.....

A new trend in Kitchen Kutlery is for a blade that allows "air pockets" to form between the food and the knife. Sort of like dimples on a golf ball. This prevents food from sticking to the blade while slicing (esp with thin slices). Cheese, carrots, onion, garlic etc all stick when sliced thin. Might the bead blast be sufficient to prevent sticking?
 
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