sweetcostarica
BANNED
- Joined
- Jan 18, 2012
- Messages
- 619
No problem Steve. Thanks for posting his work for discussion.
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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.
HI Chefs Set
- Thread starter GoodStuff
- Start date
- Joined
- Jun 10, 2011
- Messages
- 294
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[size=+1]Some of the most dangerous [/size] things that have occurred in my kitchen are the cutting of various squash, watermelons, pumpkins and other melons.
Properties like the incredibly tough and hard flesh of the acorn squash, the large circumference of the watermelon, the irregular shape of a pumpkin, and the vacuum created by the smooth cut on the wet flesh make these items are some of the most difficult that I have ever had to cut. There have been many occasions where I've struggled to cut these with a large chef's knife or a smaller paring/pukko knife or a serrated knife. On some of those occasions I would consciously imagine the cut suddenly loosening and the knife sailing right through to pierce my chest or slice my arm.
[size=+1] There is no tool on the planet Earth that is a faster, safer, cleaner and more effective (effort applied versus results) way to cut these difficult objects by hand than the Himalayan Imports Farmcata[/size]. This is, of course, just my opinion and I'm sure others feel differently. With the possible exception of the specific angle of the handle versus the blade the Farmcata is the perfect knife for sectioning, slicing, cubing or peeling objects like these - at least for me.
Application of just [size=+1]a small amount of additional force [/size]to the downward fall of the knife based on its weight effortlessly cleaves through without getting stuck and without sending anything flying, overly abusing the edge of the blade or splintering the cutting board - and most importantly under the constant guidance and control of the operator. It would be interesting to experiment with different angles of handle vs. blade. The angle in the Farmcata may reproduce the benefit of the curve of the khukuri and contribute to the factors that make this an outstanding "chopper" of these items (combined slicing/chopping effect and forward leaning swing), but it limits the amount of the knife that is usable unless there is an edge (as is usually the case) that the handle can "hang over". If I had variations on hand, it would be nice to try different versions with different angles between handle and blade, but this is totally a hypothetical consideration due to my before-mentioned statement in orange about the performance of, and my satisfaction with, the one I already have. Historically I have seen them with different angles, but that wasn't top of mind at the time I was comparing them and allowing one to pick me.
In addition to chopping melons, a heavy and wide knife like the [size=+1]HI Farmcata is great for slicing [/size]through a thick brisket or other large or tough piece of meat. Because of its mass it doesn't get "stuck" like a lighter knife could and its momentum carries the cut forward. When extra pressure is needed the wide spine is ideal for pressing your other palm against to drive the slice home. The thinner profile of a chef's knife would make it painful when the same amount of pressure was applied.
[size=+1]My primary safety consideration [/size]about keeping the Farmcata in the kitchen was storage. I would like to keep all my knives (kitchen or otherwise) sharp all the time but in reality they usually go through a rotation of sharpness and I'll touch several up at a time which then become my new favorites for awhile... But there's usually several sharp knives on hand in the kitchen at any time so the sharpness of the Farmcata didn't present a unique concern. The size didn't allow it to fit well into a drawer so I had to find a safe and secure place to keep it (e.g. where it wouldn't cut anyone making a passing movement and where it wouldn't fall and slice into anyone). Fortunately I had such a place behind a cabinet/sink where I could sink a long nail into a stud at a downward enough angle to ensure the knife would not fall off when hung from the loop at the top of the frog. Nobody can walk by and knock it off because of the sink/counter and you have to be pretty close to 6 foot tall to be able to reach it easily. It's also safe from cabinet door swings, a strong breeze from the window or other potential disturbances.
As they say, your mileage may vary and these words just represent my point of view...but within this "chef's" thread I simply put this post out as "food for thought." Or, as Edgar Allen Poe would say, "All that we see or seem. Is but a dream within a dream"
[size=+1]Thanks for the fun thread [/size] GoodStuff. Keep us posted with what you find in pursuit of your Chef's set!
Now that Halloween is over who's up for some fresh pumpkin bread?
[size=+1]Some of the most dangerous [/size] things that have occurred in my kitchen are the cutting of various squash, watermelons, pumpkins and other melons.
Properties like the incredibly tough and hard flesh of the acorn squash, the large circumference of the watermelon, the irregular shape of a pumpkin, and the vacuum created by the smooth cut on the wet flesh make these items are some of the most difficult that I have ever had to cut. There have been many occasions where I've struggled to cut these with a large chef's knife or a smaller paring/pukko knife or a serrated knife. On some of those occasions I would consciously imagine the cut suddenly loosening and the knife sailing right through to pierce my chest or slice my arm.
[size=+1] There is no tool on the planet Earth that is a faster, safer, cleaner and more effective (effort applied versus results) way to cut these difficult objects by hand than the Himalayan Imports Farmcata[/size]. This is, of course, just my opinion and I'm sure others feel differently. With the possible exception of the specific angle of the handle versus the blade the Farmcata is the perfect knife for sectioning, slicing, cubing or peeling objects like these - at least for me.
Application of just [size=+1]a small amount of additional force [/size]to the downward fall of the knife based on its weight effortlessly cleaves through without getting stuck and without sending anything flying, overly abusing the edge of the blade or splintering the cutting board - and most importantly under the constant guidance and control of the operator. It would be interesting to experiment with different angles of handle vs. blade. The angle in the Farmcata may reproduce the benefit of the curve of the khukuri and contribute to the factors that make this an outstanding "chopper" of these items (combined slicing/chopping effect and forward leaning swing), but it limits the amount of the knife that is usable unless there is an edge (as is usually the case) that the handle can "hang over". If I had variations on hand, it would be nice to try different versions with different angles between handle and blade, but this is totally a hypothetical consideration due to my before-mentioned statement in orange about the performance of, and my satisfaction with, the one I already have. Historically I have seen them with different angles, but that wasn't top of mind at the time I was comparing them and allowing one to pick me.
In addition to chopping melons, a heavy and wide knife like the [size=+1]HI Farmcata is great for slicing [/size]through a thick brisket or other large or tough piece of meat. Because of its mass it doesn't get "stuck" like a lighter knife could and its momentum carries the cut forward. When extra pressure is needed the wide spine is ideal for pressing your other palm against to drive the slice home. The thinner profile of a chef's knife would make it painful when the same amount of pressure was applied.
[size=+1]My primary safety consideration [/size]about keeping the Farmcata in the kitchen was storage. I would like to keep all my knives (kitchen or otherwise) sharp all the time but in reality they usually go through a rotation of sharpness and I'll touch several up at a time which then become my new favorites for awhile... But there's usually several sharp knives on hand in the kitchen at any time so the sharpness of the Farmcata didn't present a unique concern. The size didn't allow it to fit well into a drawer so I had to find a safe and secure place to keep it (e.g. where it wouldn't cut anyone making a passing movement and where it wouldn't fall and slice into anyone). Fortunately I had such a place behind a cabinet/sink where I could sink a long nail into a stud at a downward enough angle to ensure the knife would not fall off when hung from the loop at the top of the frog. Nobody can walk by and knock it off because of the sink/counter and you have to be pretty close to 6 foot tall to be able to reach it easily. It's also safe from cabinet door swings, a strong breeze from the window or other potential disturbances.
As they say, your mileage may vary and these words just represent my point of view...but within this "chef's" thread I simply put this post out as "food for thought." Or, as Edgar Allen Poe would say, "All that we see or seem. Is but a dream within a dream"
[size=+1]Thanks for the fun thread [/size] GoodStuff. Keep us posted with what you find in pursuit of your Chef's set!
Now that Halloween is over who's up for some fresh pumpkin bread?
sweetcostarica
BANNED
- Joined
- Jan 18, 2012
- Messages
- 619
A great posting indeed bric. That Farmcata works well on those punks (short for pumpkins). Your blade looks a little like an original guillotine so I can see why it cuts/chops so well.
Esav Benyamin
MidniteSuperMod
- Joined
- Apr 6, 2000
- Messages
- 90,915
http://yhst-7333098713883.stores.yahoo.net/specialitems.html
JKM-1 - a HI puukko, similar to the Kumar Karda
Kumar Karda - already a good kitchen knife; a slimmer version would be ideal.
Kagas Katne - the "letter opener" small utility knife
Bilton - the smallest khukuri, named for its use as a meat cutter
JKM-1 - a HI puukko, similar to the Kumar Karda
Kumar Karda - already a good kitchen knife; a slimmer version would be ideal.
Kagas Katne - the "letter opener" small utility knife
Bilton - the smallest khukuri, named for its use as a meat cutter
