scdub
Basic Member
- Joined
- May 29, 2004
- Messages
- 2,955
I’m a fan of many kinds of modern technology/materials. “High-tech” knives are particularly appealing because they can be found for much less cash than many other high-tech tools/devices.
Like in many other arenas, I’ve seen an explosion of innovation in the cutlery field in the U.S. in overall design, sharpening/sharpness, heat-treatment, and ever-evolving steel/materials technology. I’m grateful to be alive in this point in knife history.
Anyway, I’d like to see the absolute highest technology knife, (or maybe two or three if you can’t decide) in your collection.
Please let us know what it’s called and what makes it high-tech to you.
By the way - I’m intentionally leaving the definition of high-tech open. There are many old-school knives (or just old knives) that are high-tech, and I’m interested in those as well.
Here’s my example:
This is a Rahven (K-Swiss) “Barracuda” utility kitchen knife. The handle is extremely lightweight molded plastic of some type, and the blade is made of “High-Impact Ceramic” aka “Elastic Ceramic” It’s a non-magnetic, completely stainless ceramic (blend?) blade with a much higher toughness than I believe has ever been achieved in a ceramic blade.
It came arm-hair scraping sharp and I gave it a careful initial touch up on diamond papers to bring it up to shaving.
That was in May of 2021. My wife and I have used it regularly since then, for all types of non-abusive food-prep. I haven’t sharpened it since, and it’s still sharper than it came. I just took the picture above.
Also, as a reference I sharpen/strop most of our other kitchen knives between 1-3 times per week.
Like in many other arenas, I’ve seen an explosion of innovation in the cutlery field in the U.S. in overall design, sharpening/sharpness, heat-treatment, and ever-evolving steel/materials technology. I’m grateful to be alive in this point in knife history.
Anyway, I’d like to see the absolute highest technology knife, (or maybe two or three if you can’t decide) in your collection.
Please let us know what it’s called and what makes it high-tech to you.
By the way - I’m intentionally leaving the definition of high-tech open. There are many old-school knives (or just old knives) that are high-tech, and I’m interested in those as well.
Here’s my example:
This is a Rahven (K-Swiss) “Barracuda” utility kitchen knife. The handle is extremely lightweight molded plastic of some type, and the blade is made of “High-Impact Ceramic” aka “Elastic Ceramic” It’s a non-magnetic, completely stainless ceramic (blend?) blade with a much higher toughness than I believe has ever been achieved in a ceramic blade.
It came arm-hair scraping sharp and I gave it a careful initial touch up on diamond papers to bring it up to shaving.
That was in May of 2021. My wife and I have used it regularly since then, for all types of non-abusive food-prep. I haven’t sharpened it since, and it’s still sharper than it came. I just took the picture above.
Also, as a reference I sharpen/strop most of our other kitchen knives between 1-3 times per week.
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