I wanted to go play outside with my new shiny knives, but figured I had better go make supper first. I mostly used the Woodsman, but I used the Ladyfinger to peel the potatoes. I compared the Woodsman to my large Calphalon Katana series santoku and the Ladyfinger to my Wustoff paring knife.
First up, Woodsman vs Sirloin:
Winner: Woodsman!
The Woodsman does a really good job slicing meat. The convex edge really lets it slice well without any resistance. Handle is balanced nicely for this task.
Next up, time for some veggies!
They quickly met their doom:
Everything in the pot with some salt, rosemary, bratwurst (subbing for black pudding since I had none) and some lager to simmer for an hour or two.
I'll post the finished pictures when I add the potatoes and mushrooms later on.
Here you can see them freshly cleaned along with my other kitchen knives. You can check out the convex a bit here. Also notice the slight patina from use!
As a cooking knife set, there are some pros and cons. The handles are absolutely amazing. Easily better than any of my kitchen knives. I was a bit concerned about the Ladyfinger slipping when I peeled the potatoes under running water, but there wasn't any chance unless you just get careless. It makes a really really nice paring knife for kitchen use.
The Woodsman does a really good job on meat. It was even with my large santoku for this job. It was manageable for the veggies, but really a larger blade would have been better. I do really like the convex grind for this though, because nothing would stick to the sides of the blade as I chopped along. By utilizing the edge of the cutting board, I was still able to develop a nice rocking motion that preformed admirably. In the field, this is THE camping cooking knife. In a straight on comparison to the santoku, it just doesn't compete for veggies. Honestly though, I was expecting this and was still very pleased by the how well it did. Like I said, for a camp cooking knife, this is it.
The Ladyfinger is going to find a steady spot in my kitchen as a paring blade. It's the perfect size, has an amazing handle and a fantastic balance.
The Woodsman will see a lot of use as a meat slicer and for cutting up chickens. I foresee it excelling at this job.
Give me a 10" blade on a Woodsman combined with a Ladyfinger and I'd never use another kitchen knife except for slicing bread and making peanut butter sammiches.
First up, Woodsman vs Sirloin:
Winner: Woodsman!
The Woodsman does a really good job slicing meat. The convex edge really lets it slice well without any resistance. Handle is balanced nicely for this task.
Next up, time for some veggies!
They quickly met their doom:
Everything in the pot with some salt, rosemary, bratwurst (subbing for black pudding since I had none) and some lager to simmer for an hour or two.
I'll post the finished pictures when I add the potatoes and mushrooms later on.
Here you can see them freshly cleaned along with my other kitchen knives. You can check out the convex a bit here. Also notice the slight patina from use!
As a cooking knife set, there are some pros and cons. The handles are absolutely amazing. Easily better than any of my kitchen knives. I was a bit concerned about the Ladyfinger slipping when I peeled the potatoes under running water, but there wasn't any chance unless you just get careless. It makes a really really nice paring knife for kitchen use.
The Woodsman does a really good job on meat. It was even with my large santoku for this job. It was manageable for the veggies, but really a larger blade would have been better. I do really like the convex grind for this though, because nothing would stick to the sides of the blade as I chopped along. By utilizing the edge of the cutting board, I was still able to develop a nice rocking motion that preformed admirably. In the field, this is THE camping cooking knife. In a straight on comparison to the santoku, it just doesn't compete for veggies. Honestly though, I was expecting this and was still very pleased by the how well it did. Like I said, for a camp cooking knife, this is it.
The Ladyfinger is going to find a steady spot in my kitchen as a paring blade. It's the perfect size, has an amazing handle and a fantastic balance.
The Woodsman will see a lot of use as a meat slicer and for cutting up chickens. I foresee it excelling at this job.
Give me a 10" blade on a Woodsman combined with a Ladyfinger and I'd never use another kitchen knife except for slicing bread and making peanut butter sammiches.
