cutlery unpopular?

5DoorEstate said:
Meanwhile I sometimes buy folders like they’re not going to be made again (“THIS MODEL MAY NOT. BETTER SAFE THAN SORRY”)
Click to expand...
I find this more with the Japanese kitchen knives, a lot of the makers are old and one will never be able to buy their knives in the future
 
mickb said:
You cant baton, paracord wrap, add choils, make shelter, or fight zombies with a kitchen knife, nor do they look good strapped to a 'bug out bag' so thats 70% of the knife guy interest gone right there.
Click to expand...
Now I have to fight the urge to do some paracord arts and crafts with my kitchen knives... I have a good feeling that my hand hammered cleaver would be pretty awesome at batoning.
 
nevertakeadayoff said:
And the kitchen knives forum is 1% of this forum.
Click to expand...
There actually is a Kitchen Knife Forum (separate site) as well as cooking forums.
Chef Knives to Go has it's own forum.

From what I can see, the EDC and cooking worlds are surprisingly separate. If you think about it, there isn't really a complete forum for all edc gear - knives, multitools, flashlight that get decent traffic. They each have their own popular forums.
 
Most kitchen customs I see are just the big chef knives.
I personally would just want the ontario old hickory set and be done with it. I always planned on getting those eventually.
 
slyraven said:
Most kitchen customs I see are just the big chef knives.
I personally would just want the ontario old hickory set and be done with it. I always planned on getting those eventually.
Click to expand...
Just got a couple of these, a thin, 7" slicer and a 8" boning knife that is substantially thicker, have not had the chance to use 'em yet but they just came in and I sharpened them up a little, they seem quite nice. First carbon steel in the kitchen.
 
sharp_edge said:
I have this beautiful gyuto. The only thing that I don't like is the handle is too thick for my small hand. I assume it's not easy to make it thinner. But how do I replace the handle? Is the glue/epoxy or what ever easy to go off?
https://imgur.com/oMYv06z
Click to expand...
Handles are surprisingly tough. Some people think you need a full tang for strength, but I've read where handle makers have a real hard time taking off those handles glued to rat tail tangs.
But it is wood, so it can be removed.
 
If this was a purely chef and cooking knife forum, you'd see a lot more focus on the kitchen side of the blade. When I was 18 my primary focus on knives was my chef knife, paring knife, and steak knives; but I still always had a fixed or folding knife as a tool. There are a probably a few people with more of a culinary knife focus on this site, but there are likely also a bunch of people here who only cook on BBQs and camp stoves, or reluctantly spend time in the kitchen only because nobody else will cook for them. I wasn't even allowed to do any cooking, until I moved out on my own, because it was inside work. Instead of marrying the first lady I met who scrambled eggs for me, I made an effort to teach myself to cook, and that proved to be a good decision in the long run.

These are my kitchen knives, which given how much they get used and how many other knives I have, makes no sense. I have my eye on a few more though. My nice pieces are the Fusion Classic santoku, the Shun paring knife (black handle), my ancient chef knife that the lettering has long worn off of, and my hand hammered cleaver from the street markets of South Korea. The one I use the most is my big, cheap, and nasty Endura santoku (middle), because it has the best handle ergonomics, not because the steel is particularly good.

52340656430_6739ae8746_b.jpg
 
Seems that most of us around here are only practical about our kitchen knife usage.

When it comes to pocket knives, practicality goes out the window and we have no problem accumulating many, many knives that largely serve the same purposes, but just provide variety. Whereas for practicality, probably one or two knives for each usage niche would be plenty.

I guess that makes sense, if you don't really do anything in the kitchen that requires more than a couple of basic cutting tools. It is not until you get into preparing foods from fresh ingredients for recipes that require more than just a single ingredient per dish, that the value of having quality knives suited to individual purposes becomes apparent. And even then, you can "get by" with just a few knives. Just like we could probably get by with 3 or 4 pocket knives.
 
sharp_edge said:
I have this beautiful gyuto. The only thing that I don't like is the handle is too thick for my small hand. I assume it's not easy to make it thinner. But how do I replace the handle? Is the glue/epoxy or what ever easy to go off?
https://imgur.com/oMYv06z
Click to expand...
Very nice. I don't think you need a completely new handle, nor do you need to remove it to make it smaller. You could have the handle reshaped, or do it yourself depending on the equipment available to you. I would make a scrap piece of wood the same size and then grind off material until it feels right, then do it on your handle. A disc grinder with precise angle guide would let you keep the facets how they are. Once you get the dimensions you want you would need to hand finish and wax it etc to get back to the finish you have.
 
Richard338 said:
Very nice. I don't think you need a completely new handle, nor do you need to remove it to make it smaller. You could have the handle reshaped, or do it yourself depending on the equipment available to you. I would make a scrap piece of wood the same size and then grind off material until it feels right, then do it on your handle. A disc grinder with precise angle guide would let you keep the facets how they are. Once you get the dimensions you want you would need to hand finish and wax it etc to get back to the finish you have.
Click to expand...
Thank you! I really like everything about this knife except the girth of the handle. I searched and waited for quite a bit for this particular setup (the Steel, the finish, the handle material, the profile, and of course the maker). This knife is a wicked laser - I have never seen such a thin behind the edge knife. People talk about how good a Victorinox, Tojiro DP, Zwilling Heckels, Shun can be - and they are all not bad, but none of them is close to the quality and performance of this yoshikane gyuto.

I am not confident in my ability to modify the handle. Maybe It's just a matter of time before I get used to the handle.
 
The Barky Aurora III always reminded me of a Chef's knife, aesthetically. Actually, it kinda' reminded me of what a Chef's knife would look like if it had a baby with a Sherman tank.

And yes, you can baton with it, add some paracord, or fight zombies with it... (*It's also surprisingly good with "food" stuff)









Your mileage may vary...
 
sharp_edge said:
Thank you! I really like everything about this knife except the girth of the handle. I searched and waited for quite a bit for this particular setup (the Steel, the finish, the handle material, the profile, and of course the maker). This knife is a wicked laser - I have never seen such a thin behind the edge knife. People talk about how good a Victorinox, Tojiro DP, Zwilling Heckels, Shun can be - and they are all not bad, but none of them is close to the quality and performance of this yoshikane gyuto.

I am not confident in my ability to modify the handle. Maybe It's just a matter of time before I get used to the handle.
Click to expand...
Well it looks fantastic. Hopefully you get used to it, but if not I would think about having it adjusted. Just make sure it's someone whose abilities you trust. I'd hate to see it ruined.
 
NWFRS said:
I assembled a set of Wusthof classics about ten years ago. They’ve been used constantly and have held up well. I learned my favorite methods of honing on them. The reason I don’t participate in the kitchen cutlery forum is because mine are boring. There are tens of thousands of people that have exactly the same thing, or the Ikons, or Henkels, or any number of far more desireable Japanese knives and custom knives. For my chosen price point, there’s not much to get excited about. I doubt they’ll wear-out in my lifetime.
Click to expand...
Same here. I have some classic Ikons, though I keep them in a drawer away from the prep area. They are for me to use on my Boardsmith end grain board.

At the prep area I have a drawer with old Sabatier forged knives from a catalog store 30 years ago. I keep an edge on them for guests to use and abuse. My adult kids like them because they aren't "fancy" like my Wusthofs. And they use an old plastic board for the same reason. They won't believe me when I say the knife marks in the plastic isn't as sanitary as the Boardsmith.

BTW, I don't throw my knives in a drawer. I have them in Knifedocks (cork lined and cork separators).
 
_cl said:
Same here. I have some classic Ikons, though I keep them in a drawer away from the prep area. They are for me to use on my Boardsmith end grain board.

At the prep area I have a drawer with old Sabatier forged knives from a catalog store 30 years ago. I keep an edge on them for guests to use and abuse. My adult kids like them because they aren't "fancy" like my Wusthofs. And they use an old plastic board for the same reason. They won't believe me when I say the knife marks in the plastic isn't as sanitary as the Boardsmith.

BTW, I don't throw my knives in a drawer. I have them in Knifedocks (cork lined and cork separators).
Click to expand...
Sounds like a good system!

Those Ikons are gorgeous. If I had my druthers, I’d just buy a full block set of cream/ivory Ikons. My wife is completely indifferent though. She uses the little paring knife for literally everything.
 
  • Like
Reactions: _cl
sharp_edge said:
Thank you! I really like everything about this knife except the girth of the handle. I searched and waited for quite a bit for this particular setup (the Steel, the finish, the handle material, the profile, and of course the maker). This knife is a wicked laser - I have never seen such a thin behind the edge knife. People talk about how good a Victorinox, Tojiro DP, Zwilling Heckels, Shun can be - and they are all not bad, but none of them is close to the quality and performance of this yoshikane gyuto.

I am not confident in my ability to modify the handle. Maybe It's just a matter of time before I get used to the handle.
Click to expand...
I still have the original handle on my 270 Yoshikane but had a new handle put on my 210 Yoshikane, I like both, while not quite the laser of some of my other Gyutos, they are used among the most in the collection because they have some of the best edge retention of all my kitchen knives, SXD is some awesome knife steel. Shame these are going to be harder to find, due to increasing costs.Yoshikane boys.jpg
 
You must log in or register to reply here.
Back
Top