Worlds Sharpest things on history channel now

C

CanonRebelXTi

Joined
Oct 13, 2007
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155
It's 7 P.M. here in ct and on the history channel the worlds sharpest things are on! Sorry if its in the wrong area i just figured people would see it here first.
 
no problem, they started with samurai swords and cutco kitchen knives then moved onto razors and razor blades. Thats where im at now.
 
I felt a little vomit come up into my mouth during the Cutco segment. I found it extremely ironic as I was using a Bark River Canadian Sportsman doing kitchen duty cutting up some chicken. "Sharpest kitchen knives in the world" HAHAHAHAHAHAHA!
I found the section on making razor blades kinda cool though...
 
I loved the Samurai sword segmant and the straight razors as well... as far as Cutco, I laughed out loud, pointed to the television and yelled, "Shun you fockers!" as I was in mixed company. But, my girlfriend already agreed that the seven-piece Shun knife set was in our immediate future once we get married and after I get my Magpul Masada assault rifle as a wedding gift... hehehehe.

Cutco, HA... Shun will rule the day... they're actually made in Seki City, Japan, uh, where the samurai's kicked @$$ anyways. They should've toured Kershaw and not Cutco.
 
FliGuyRyan said:
They should've toured Kershaw and not Cutco.
Click to expand...
They featured Cutco for the same reason a TV station will run a "news" story on something like a new Coke bottling plant, or the new sandwich at Burger King. Somebody's palm got a good greasing.
 
I sure wish that Kershaw was the one greasing their palm then... :-/

That irks me about Cutco... they're such @$$ kissers!
 
FliGuyRyan said:
I loved the Samurai sword segmant and the straight razors as well... as far as Cutco, I laughed out loud, pointed to the television and yelled, "Shun you fockers!" as I was in mixed company. But, my girlfriend already agreed that the seven-piece Shun knife set was in our immediate future once we get married and after I get my Magpul Masada assault rifle as a wedding gift... hehehehe.

Cutco, HA... Shun will rule the day... they're actually made in Seki City, Japan, uh, where the samurai's kicked @$$ anyways. They should've toured Kershaw and not Cutco.
Click to expand...


I missed the show, but I feel you. At my last job where I was Sous Chef the Exec had a brand new Cutco. He wanted to test it vs my 10" Shun. Needless to say in head-to-head testing the Shun proved to be a superior tool; just plain sharper for starters, plus the thinner blade just cuts cleaner. That said, all "props" to the Cutco. It has a very servicable edge, and I say this from the vantage point of a pro who works with a knife for a living. The Cutco certainly passes muster as a basically sharp & usable blade.
 
When in the vicinity of Olean, NY, I made a pilgrimage to what I thought would be the Kabar factory. Alas, all I could find was the Cutco plant. And no tours. There was a small building with an informative museum about the history of Kabar and knife making in New York.

They still wanted to sell me the Cutco knives, but I was not subjected to demonstrations or the temptations of starting my own business from my home, er, I mean, from other people's homes.

Joe
 
I too laughed when I saw the shameless Cutco plug.
These are not high quality knives by any means. They are stamped, not forged for starters. The steel is of dubious quality.

After this show I have seen many threads with people touting their Cutcos. If they only knew.

It's funny, the EDC knives, on these forums,with Japanese steel don't get the respect of American/Euro makers. But when it comes to culinary knives, the bloggers are enamored with the Japanese brands. They either have one or 'plan on getting a Japanese brand'.

The Food Channel marketing seems to be working....
 
bearcut said:
I too laughed when I saw the shameless Cutco plug.
These are not high quality knives by any means. They are stamped, not forged for starters. The steel is of dubious quality.

After this show I have seen many threads with people touting their Cutcos. If they only knew.

It's funny, the EDC knives, on these forums,with Japanese steel don't get the respect of American/Euro makers. But when it comes to culinary knives, the bloggers are enamored with the Japanese brands. They either have one or 'plan on getting a Japanese brand'.

The Food Channel marketing seems to be working....
Click to expand...


I personally prefer stamped blades, because "forged" blades are in 90% of the cases actaully welded. This is easy to check, the blade should be magnetic (martensitic chromium steels are) and the handle non-magnetic (usually an austenitic steel like the 18-8 used in kitchen sinks).

The weld also messes up the chemical structure of the steel, since the temperature exceeds hardening temperature. Pure carbon steels like 1095 are of course an exception to this.

Out of the real forged blades out there it's not much better. Since they still needs to be heated close to or over hardening temperature the microstructure is pretty much destroyed.

Please do the following test if you dont believe me. Put a magnet against the blade and the handle. If the level of magnetism is different you are looking at two different steels. That MUST mean a weld. You will find that a quarter to half an inch into the blade from the handle. This weld can be spotted on most knives, even high-end ones. If you what to further prove your point, just put the knife in the dishwasher 5-10 times and you will see some corrosion forming in the weld.

Give me a stamped blade with a nice handle and I'm happy. I would never pay extra for a forged (read welded) product that will decrease performance.
 
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