Super Intense Ultra Heavy Duty Hardcore test of Strider SnG (w/pic)

I think a Dork-Ops would have dispatched that bread in a more judicious and buttery manner. The proprietery steel is specially formulated to slice/terminate even the toughest enemy Ciatbatta.
 
I disagree with your testing methodology!

Slicing through only one kind of bread is no real test? There is no baseline.:confused:

No, you should have started with "Fresh" bread of a known gluten content, and used atomic measuring devices to specify what angle you were entering the bread at, and how much force you used to slice through. You did not "saw" did you? That would completely void the scientific nature of this experiment.

Next, leave the bread out for a few days, again testing angle and pressure. Slicing is not sawing, make sure you also check the push cuts! Can you shave the crust from the loaf cleanly? Are the edges of the cuts clean, or are you leaving crumbs. Continue up to and including croutons.

You might want to cross compare these results to a pumpernickel, a squaw and a batard.....of course, not necessarily in that order..........:D

Best Regards,

STeven Garsson
 
I love bread. I've been brought up with bread and now own bread myself. So let me say that these repetitive discussions of knife vs. bread make me sick. All this comments on how to take out bread with a knife and where to slice it just show that most people know nothing about bread language. If it's sitting in front of you on a cutting board it's not attacking you. It's merely warning the pack about about you presence. You still have time to deescalate: don't look at it directly, back off slowly and calmly, talk softly and keep your hands at your side. Don't show fear. Fear will get you bit.

Most people underestimate the strength and speed bread has and also ignore its total lack of fear. Being attacked by a large leaf of bread - especially if it's whole wheat - probably will get your seriously hurt. It's better to avoid the confrontation in the first place. I have always respected the territory of bread and therefore never have placed myself into precarious circumstances as described by ginshun.
 
man I hit a grain in the wholemeal bread i was testing and broke my Battle Mistress (even with proper batonning technique!)
.. whats up with these Striders man - so tough.

This must be the new adversary of Abrams tank operators! It just gets sharper as you cut! My gosh-
 
Oh, you forgot the butter spread portion of the test.

Remember to use 100% natural, unsalted, @ 65 degree F.
 
stjames said:
I disagree, the carbides formed by, say, rye are much harder than those formed by whole wheat. And you don't even want to know the damage pumpernickle can cause!
Click to expand...
Yes but wheat, hardened to between 58-60, taken to 180 degrees for 2 hours and air cooled, will not loose its carbides as readily as rye at a lower RC. The pumpernickle will only be a factor if the thickness of the crust is less than 1/8" and the edge of the blades primary angle is greater than 12 degrees inclussive. ( as quoted by Chef - from the Muppets "English Version" )

Seriously, can you advise the age of the loaf. This needs to be qualified so we can confidently replicate the test, in an effort to put beyond reasonable doubt, that S30V has an edge chipping issue.
 
I think the question on everyone's mind is whether or not the SnG can out perform the Suspenza.

*waits for someone to post the Suspenza pics*
 
All you fanboys! I must laugh HAHA!

It's clear just by looking that the suspenza conquers all.

suspenza1.jpg
 
Heck, the Suspenza could probably cut through croutons, with minimal edge damage.
 
That is totally friggin hardcore! I gotta buy a Strider right away, my Benchmade's and Emerson's would NEVER be able to handle that!
 
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