Peeling an apple: the test

[mete]

Whiting [proper spelling] is also a type of fish !! But you try to spell when you're standing on your head as they do in Oz ! Give him a break .

 

[Mikel_24]

> I don't want to be near the stainless steel ones, I just stick to the carbon steel blades.

Interesting comment. What is your issue with the stainless steel ones? As comparison, my 4 Opinels all are stainless steel models which I preferred as I knew I would mainly use them for food-related cutting/peeling.

Maybe it is just me but somehow the stainless steel Opinels I have had the chance of sharpening and using (for others, I don't own any of those) don't seem to hold an edge as well as the carbon steel ones. True that for food prep they may leave a little taste but I can live with that.

I plan on modding one and I will probably get a SS one just to make sure my proyect lasts longer and looks better. Maybe I change my mind about that steel.

Mikel

 

[Dagon]

Mikel,

Thanks for the clarification.
Indeed, Opinel concedes that the carbon steel models hold their edge better than their stainless steel models.
Since I almost exclusively use mine for food related tasks, the stainless steel blade should last long enough.

 

[motard2]

for those who may be interested an example here

http://xs.to/xs.php?h=xs228&d=08264&f=26062008_002_790.jpg

and here an album: tape measures 30cm, about 12 inches, some are way littler some way longher. The 60cm very slim very dark one in last pic is called "liccasapuni" and is 19century sicilian bandit's knife. Before "shaving" someone permanetly they use to pass the blade into soap so that the wound would not remarginate. This is the onlly offensive I have. The others are shepards knifes


http://www.livingmemory.com/members...43fe-9535-2eb7aa0b8fe3&id=11841&photoid=62462

 

[Nathan S]

for those who may be interested an example here
and here an album: tape measures 30cm, about 12 inches, some are way littler some way longher. The 60cm very slim very dark one in last pic is called "liccasapuni" and is 19century sicilian bandit's knife. Before "shaving" someone permanetly they use to pass the blade into soap so that the wound would not remarginate. This is the onlly offensive I have. The others are shepards knifes

Off topic, but I just wanted to say that it's nice to see another BFer from Italy. There aren't many of us.

 

[motard2]

Ciao Nathan
Just a thought: did anyone realize the difference between Europe and Us in evaluating knifes?
Here (at least in Italy) we are suppose to have some genes of blades in the blood and for shure there are still some centers (ie Maniago, Scarperia, Frosolone, Pattada) with centenary tradition in knifemaking. But, except in the very last years, a few attention was given to the kind of steell used. At least the kraftmans signature did guarantee the quality of the blade: no other info.
I see much more interest in steel facts in Us.

 

[Mikel_24]

Ciao Nathan
Just a thought: did anyone realize the difference between Europe and Us in evaluating knifes?

True. Long ago, before I started reading and learning about knives, different steels, etc. all I worried about was if the knife came from a reputable maker and looked good. I noticed that some hold a better edge than others and that some rusted more... but that's about it.

Mikel

 

[knarfeng]

One of my favourite kinfe's test is peeling an apple. It's umbelivable how many blasoned blades did fail on this so simple task. Shape, sharpness, handle, design: i believe all this aspects are involved in this basic duty and, for me, if it is not performed well the knife has no value as EDC (btw I am not a great fan of apples, I like bettera good steack ).

I disagree that this is the ultimate test. It is only the ultimate test if you want a knife that peels fruit well. There are many blade profiles and they excel at different things.

I have brought an apple in my lunch pail almost every day for many years now. I eat it in the afternoon as a snack after peeling it with whatever my EDC is. Hands down, the best blade for peeling an apple has been the main blade on my Victorinox Tinker. The secret is the blade shape. Yet I would not choose the Tinker blade as being the best at cutting cardboard, nor at cutting rope, nor at digging into the center of a box to start a cut. For each of those tasks there is a blade shape that works better than others.

If you are looking for a shape that is good at many things, you need to try cutting many things, not just apples.

But I like apples. They taste good.

 

[motard2]

You are lucky.... about apples. Here them don't taste so good.
As for knifes I have had a blade in my hans since when I can remember: 4-5 years old. My father just chopped the point to a recurve folding (roncola in italiano) and gave it to me, kindly explaining some basilar rules on use: the main was: "Se felice vuoi campare contromano non tagliare" wich (le me try an istant translation) sound like "If you whont living happy versus your's hand avoid cutting ". Obviuously since then I had to go three or four time to hospital for some sever cuts auto-inflicted. But this is story.
Then for the everiday use: I am afraid You had never had a chanche holding a knife like the ones in my pics number 5 or 6 from right, first line up. Popular name is "Zuava" because the shape was copied from the sword of the napoleon berberian guards who ruled throught Italy in 1800.
This is a central Italy tipical blade and, name apart, was in use of the very low class. It is an axceptionally sturdy slipjoint (with linners and a very hard sprig made often of the same steel of the blade, but with a different forging edn tempering oncarbon fire). Let me esure You that with this shape (Does it not appears similar to opinel? But as for ergonomics is all another story) there is no virtual task it cannot perform: I have a bouch of saks, either Vitorinox or Wengher, new and old, ad some Opinels too, so know about what I am speaking.
BTW, Zuava was also the self defence knife used by the italian's miners emigrants in Germany after WW, when the skinn-heads gangs started the fair play of hunting them in the Rour suburbs (I reported some first' hand story from them, very crude). But, I am not sayng this is the best knife at all (today in my pocket tehere is a dragonfly, it weights less than hal of a ziuava, and in my car the Victorinx Rescue, just in case..) I am only speaking about shapes-performance wich came directly from use and not from design. Ciao )

 

[Lycosa]

I favor the Henckles Peeler!!