This is my third post - hesitating to call these reviews being subjective, highly personal biased views.
So there was a truck load of cutting to be done today in prep for my daughter's 3rd birthday. Mostly kitchen work - no hunting of wild boar with bare hands or anything like that. However I find that veggie fine cuts, salads "asian style" involve some very fine cutting and can be quite a challenge to any knife that also needs to deal with Firewood. The SUS sailed through this very admirably - no fatigue of the hands - the cutting went on for several hours. Lettuce - fine cuts, Tomatoes (these can challenge a blade that loses it's sharpness), Fish, Lime, Celery, Green Peppers, Habanero all went under the knife.
The SUS has not bitten me yet - and actually does not seem inclined to cut its master at all. It has stayed on track - but so far the blade is still shaving sharp - could be a different story with a dull blade. A hook on the end of a dull blade could "pull" material (rather then cut through) and cause the hands to come in harms way of the slicing action.
I like the satin finish rather than coated for these fine-cutting tasks.
The blade thickness (or lack of it) was also very useful in not splintering the vegetable before the cut was complete.
In other cases the blade thickness helped seperate the slices - which was an unexpected surprise - my thinking was that a regular kitchen knife will outdo the SS in all kitchen fronts (Santoku - with the gratin on the sides to prevent sticking) - NOT so - in some areas the SS did better. For example when removing the stalks of Tomatos/Green Pepper etc the controlled tip did very well.
I remain amazed at this knife because my other general purpose knifes so far have been beaten hollow at kitchen work (RAT D3, SRKW M6, BM 710 and Gerbers, Victorinox and such too numerous to mention).
I have moved in life from el cheapo folders to entry-level quality like Victorinox to quality folders like BM 710 to now kick all those in favour of fixed blades.
told you they would be random musings...one day hope to grow up to write a real review and post pics.
Until then I remain un-convinced whether or not - to petition Busse for a non-curved blade knife of a shape very close to the sus scrofa.
Pygmalion - who made that cool kydex sheath for your SUS Scrofa? I need one of those.
This is male equivalent of jewellery - but it does something functional too!
Question for blade profile experts out there - If I used kitchen steel/diamond sharpner and occaisonally tiny little camping type ceramic rods to keep the SUS Scrofa blade sharp - will I lose the hooked blade over time - so that the edge just becomes flatter over time? Or will such a large change in profile take longer than my lifetime?
So there was a truck load of cutting to be done today in prep for my daughter's 3rd birthday. Mostly kitchen work - no hunting of wild boar with bare hands or anything like that. However I find that veggie fine cuts, salads "asian style" involve some very fine cutting and can be quite a challenge to any knife that also needs to deal with Firewood. The SUS sailed through this very admirably - no fatigue of the hands - the cutting went on for several hours. Lettuce - fine cuts, Tomatoes (these can challenge a blade that loses it's sharpness), Fish, Lime, Celery, Green Peppers, Habanero all went under the knife.
The SUS has not bitten me yet - and actually does not seem inclined to cut its master at all. It has stayed on track - but so far the blade is still shaving sharp - could be a different story with a dull blade. A hook on the end of a dull blade could "pull" material (rather then cut through) and cause the hands to come in harms way of the slicing action.
I like the satin finish rather than coated for these fine-cutting tasks.
The blade thickness (or lack of it) was also very useful in not splintering the vegetable before the cut was complete.
In other cases the blade thickness helped seperate the slices - which was an unexpected surprise - my thinking was that a regular kitchen knife will outdo the SS in all kitchen fronts (Santoku - with the gratin on the sides to prevent sticking) - NOT so - in some areas the SS did better. For example when removing the stalks of Tomatos/Green Pepper etc the controlled tip did very well.
I remain amazed at this knife because my other general purpose knifes so far have been beaten hollow at kitchen work (RAT D3, SRKW M6, BM 710 and Gerbers, Victorinox and such too numerous to mention).
I have moved in life from el cheapo folders to entry-level quality like Victorinox to quality folders like BM 710 to now kick all those in favour of fixed blades.
told you they would be random musings...one day hope to grow up to write a real review and post pics.
Until then I remain un-convinced whether or not - to petition Busse for a non-curved blade knife of a shape very close to the sus scrofa.
Pygmalion - who made that cool kydex sheath for your SUS Scrofa? I need one of those.
This is male equivalent of jewellery - but it does something functional too!
Question for blade profile experts out there - If I used kitchen steel/diamond sharpner and occaisonally tiny little camping type ceramic rods to keep the SUS Scrofa blade sharp - will I lose the hooked blade over time - so that the edge just becomes flatter over time? Or will such a large change in profile take longer than my lifetime?
