Which Knife is your Best in Terms of Cutting Performance Alone?

Clarification would be appreciated as to which part, or are you speaking to the whole post.

-Cliff
 
I bet our "living treasure" can whup their "living treasure".

:D :cool:
 
As for the Japanese vs western comparion, in general this is just due to the rather large difference in the food prepared, fish vs red meat basically and a lot more vegetables and fruits, again in general. Even a really cheap production Japanese knife will offer many times the cutting ability of the western ones like Henckels which can be more expensive. Just cutting efficency vs durabity.

The Japanese ones also tend to offer better edge retention and ease of sharpening due to the higher carbon steel and the use of hollow relief grinds on the primary profile and steel laminates (again efficiency vs durablity). Japanese kitchen knives are also in general much more focused in task, there is almost one knife for every specific task. This very narrow use range allows you to optomize the knife more.

Same thing for the chisels and for saws also, which is why western saws have taken a Japanese trait like the new "power" hand saws, which are basically just Japanese pull cutting teeth reversed. Hell for all out aggressive, rips through plywood like butter. Faster than the Japanese ones because you can push harder than you can pull, generally when sawing.

-Cliff
 
Cliff
You seem to be generalizing a bit there. Do you think they do not make inferior knives but we do? I disagree. There are crap knives there like there are crap knives here and some historic pieces where good and some where crap.
If you want to get to a specific task cutting that is different. Edge thickness plays a big part. If a good maker in this country wants to make a knife to be only used for one specific task then he could tweak it to do better. The Oregon knife show has a rope cutting competetion. Fine, flat grind that puppy do the handle right and get after it. However if they bring the same knife to our competetion and use it the knife will bust out. One is not better than the other. Just different task called for.

Blues, naw man, I could not even whup my own arse. I knew a guy once though that was the strongest man I had even seen. He could put his thumb in his arse and pick his own self up. Now that man could whup someone.
jf
 
For slicing:

A $1.99 Victorinox paring knife (4") sharpened on a #8 Bastard mill file. IT is very, very thin (like 1/32" stock) with a full flat grind. I defy anyone to find a better slicer, it will easily out slice serrated edges in soft materials.

For push cutting:
Either
A VG10 large Calypso with the edge at 20 degrees included (ten degrees per side) with a mirror polished edge finish.
or
An $8 carbon steel frost's mora with a mirror polished edge.

Both cut see-through strips off seasoned hard wood.
 
LOL, Jerry. Don't know why you thought I was referring to you. :p
 
fisk :

Do you think they do not make inferior knives but we do?
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No that quite simply as I noted in the above, in general the tasks they are used for impose lower durability limits and thus a higher cutting ability can be generated.

One is not better than the other. Just different task called for.
Click to expand...

Yes, this would be exactly what I said. It is always just a matter of trading performance in one area for another. In this specific case generally durability vs cutting efficiency.

-Cliff
 
Rob Simonich, I know the knives you are talking about. Ethan had them at one of the Blade shows. Without doubt the sharpest thing I have ever handled, and judging from what I saw they should slice like a laser.
 
I've got five kitchen knives by Murray Carter, a 7" hunting knife and two neck knives. All of his knives are wickedly sharp and I can't think of a sharper blade I've ever handled.
 
Thanks for all the responses, guys. No real surprises.

On knives that I carry for EDC, cutting performance is probably my top priority, given my normal tasks. I've got some blades that I use for heavier duty chores, but I love to pack a knife that really cuts.
 
Originally posted by blademan 13
That has got to be the coolest Mayo I have seen. Good stuff :cool:
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Thanks Blademan13 :)
 
My Opinell and many come in close for 2nd place. Off the top of my head I think my William Henry may be 2nd.
 
Another vote for Murray Carter In the kitchen.:D
But My Busse Steel Heart Will Slice Fresh Baked Bread better;)
 
My Bob Dozier Texas #6 is the best all-around cutter I have.
texas_6.jpg

The thin hollow grind presents an edge that seems to slip through anything without effort. It even out-cuts my Victorinox SAKs, which is saying a lot. Also, Bob's D2 holds an edge better than anything else I've used.

--Bob Q
 
I honestly don't know which is the best cutter of all the knives I own. A couple of prime candidates would be CR Mnandi, Strider AR, DDR Madd Maxx and Tom Anderson Wolfpup.
 
Fun thread. Good cutters around our house (not necessarily in ranked order) are:
- my wife's Global chef's knife.
- utility/hunting knife made with 3.25 in. laminated steel blade from Helle (from ragweed forge. Flat bevel Scandinavian edge.
- Opinel, which reminds me of a question -- does anyone know where I can get a locking sleeve for a No. 5 Opinel? My daughter went to France a few years ago & brought one home for me; I love the light weight & ease of getting it *very sharp,* but it doesn't lock. Thanks for any tips/leads.

Best wishes,

Andrew
 
The Simonich Urban Raven I haul around is probably as good with an edge as any knife I own. Real solid cutter, great little carry knife ta boot.
 
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