Yang in the Kitchen

[razorburn]

I was thinking of getting the Spyderco Yang Kitchen knife.It comes with a 6" plain(5/64" thick) VG-10 edge,and has what spyderco calls a blond birch wood handle.

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What I wondered is whether if the wood handle is treated or not and if that will effect the life of the handle of this knife

 

[nphelps4130]

I don't know if the wood is stabilized or treated or anything, but I have used my Yang a lot and the handle looks good as new. I always dry it off after getting it wet, and that may help.

Great knife!

 

[CuriousOne]

I always wash mine by hand after using it. Great knife.

 

[bh49]

My wife and I are using Yang for a while already. It is a great knife, the best we have on our kitchen. No problem with handle, wood is certainly treated. We also have serrated K05 and k04, they are very good slicers.

 

[kbuzbee]

I have both the Yin and the Yang. They get the most use in my kitchen. Great knives. They take and hold a great edge and the handles are wonderful (yes - water doesn't hurt them - but, like the others, I always hand wash them, dry them and return them to the block when I'm done)

Ken

 

[razorburn]

Thanks for all the positive responses,I have another question for all those who have Spyderco Yang or/and the Ying,do you have any other larger or smaller knives in the kitchen.Do you think the Yang will basically do everything a Chef's knife will.

 

[Andy_L]

I'd find the lack of space for your fingers would mean I'd still want a larger deeper knife

 

[nphelps4130]

I think the Yang is as close to a do-it-all kitchen knife as there is. It is big enough for most tasks, but not too big.

I have other knives in the kitchen that I use because I like them or they are well-suited to particular tasks, but if I had to choose one knife it would be the Yang.

 

[kbuzbee]

Thanks for all the positive responses,I have another question for all those who have Spyderco Yang or/and the Ying,do you have any other larger or smaller knives in the kitchen.Do you think the Yang will basically do everything a Chef's knife will.

I have both larger and smaller. The larger is a White Whale which I use mostly for one thing these days - cutting Gouda cheese. The Gouda we buy has this horrible red wax coating that is a pain to clean off any knife but does seem to come off the WW (black teflon(?) coated blade) somewhat easier. I also use a Henkles paring knife for small jobs (currently it is pitting fresh peaches) but between the Yin and the Yang I would be fine with no other knives in my kitchen.

Andy's comment on the geometry of the handle to the blade is acurate, btw. I do find myself gripping it oddly at times. Typically I make up for this by laying the cutting board on the edge of the counter so my knuckles fall clear (if that makes any sense?)

Ken

 

[nphelps4130]

Andy's comment on the geometry of the handle to the blade is acurate, btw. I do find myself gripping it oddly at times. Typically I make up for this by laying the cutting board on the edge of the counter so my knuckles fall clear (if that makes any sense?)

Ken

At times I will also put the cutting board at the edge of the counter to keep my knuckles off the board. Usually knuckle-clearance is not too much of a problem though.

Not to get off topic, but one thing I like about the cheaper Victorinox/Forschner kitchen knives is they have a nice blade-to-handle angle that allows for good knuckle clearance.