Search found 497 matches
- Mon Sep 14, 2020 10:35 pm
- Forum: Sharpening Advice
- Topic: Limiting factor in edge acuity
- Replies: 3
- Views: 874
Re: Limiting factor in edge acuity
Keep the steep angles but see if other cutting techniques can be utilized at higher speeds. As an intellectual exercise, I enjoy experimenting with technique, but as often as not, I just need to get food on the table so I tend to use edge geometry preferentially to limit the issue. You can sharpen ...
- Sat Sep 12, 2020 10:00 pm
- Forum: Sharpening Advice
- Topic: Limiting factor in edge acuity
- Replies: 3
- Views: 874
Limiting factor in edge acuity
I had a bit of an epiphany recently. Like many folks, I've been cooking a lot more recently so I've also been using my knives more and sharpening more than I have in sometime. I think this was something I've known a long time but I've had to relearn it and it dawned on me that this is kinda a weird ...
- Sat Sep 12, 2020 9:53 pm
- Forum: Knife Recommendations
- Topic: Gizzards
- Replies: 8
- Views: 1801
Re: Gizzards
HAP40 is a powdered metallurgy steel. Usually, they will be hardened to a high hardness to make the most of the steel's properties. While the steel can handle a lot of work at that high hardness, it is brittle and may not take well to really tough chores.
- Sat Sep 12, 2020 9:49 pm
- Forum: General Discussion
- Topic: Local California fires
- Replies: 33
- Views: 3980
Re: Local California fires
Stay safe, Ken.
- Sat Sep 05, 2020 8:21 pm
- Forum: General Discussion
- Topic: Preferred steel
- Replies: 12
- Views: 4974
Re: Preferred steel
Can I confirm ZDP-189 is fully stainless? Saw notes elsewhere that it is not and should not be treated as fully stainless? My recollection of metallurgy minutia is not what it once was but I think stainless is a steel with something like 12% chromium. ZDP189 contains 20% chromium. I think it is wel...
- Sat Sep 05, 2020 8:12 pm
- Forum: General Discussion
- Topic: What are the negatives of getting a maker's stainless version?
- Replies: 9
- Views: 1413
Re: What are the negatives of getting a maker's stainless version?
I agree, with Taz. Some makers offer the same knife in different steels. Most offer completely different knives and only offer it in one steel or another. Some makers are noted for one steel or another and you might be steered away from a given maker's steel depending on specifics. Most carbon steel...
- Thu Aug 20, 2020 10:48 pm
- Forum: Charity Ideas
- Topic: We want to do another raffle. What knife?
- Replies: 42
- Views: 18476
Re: We want to do another raffle. What knife?
Wow, Mark, during the last one I remember quite a few posts with eye-pop emojis. Surprised your right back in on one of these.
I'm excited to see what you offer up
I'm excited to see what you offer up
- Thu Aug 20, 2020 10:47 pm
- Forum: General Discussion
- Topic: Scratches on stainless cladding.
- Replies: 13
- Views: 3923
Re: Scratches on stainless cladding.
Some knives are worse than others but many of my knives wear this kind of battle scar.
- Thu Aug 20, 2020 10:44 pm
- Forum: General Discussion
- Topic: Sue's in the news!
- Replies: 22
- Views: 3093
Re: Sue's in the news!
I think I may have her autograph on a packing slip somewhere around here.....
- Sat Aug 15, 2020 10:39 pm
- Forum: Knife Recommendations
- Topic: Tojiro vs
- Replies: 3
- Views: 2425
Re: Tojiro vs
This is a tough question. The Tojiro is a very good knife. You could get a lot of work done with one. There are other knives that would also do a great job. Of the alternatives you list, I am only familiar with the Fujiwara and it is a fine knife. If I recall, the Fujiwara is a little thinner and I ...
- Fri Jul 31, 2020 9:50 pm
- Forum: General Discussion
- Topic: What is Your Oldest Kitchen Knife?
- Replies: 17
- Views: 6696
Re: What is Your Oldest Kitchen Knife?
I'm going to put it at either early 50s or early 60s. Mid to late 50s the g had a curl to it. I'm tempted to call early 50s since it looks pretty well struck but it's hard for me to tell from the picture. When I get. a chance I'll snap. a shot of mine next to a penny. If you're interested you can t...
- Tue Jul 28, 2020 11:03 pm
- Forum: General Discussion
- Topic: What is Your Oldest Kitchen Knife?
- Replies: 17
- Views: 6696
Re: What is Your Oldest Kitchen Knife?
Hi Ryan. Can you post a shot of the "Forgecraft" stamps on the blades? Based on the style of script I might be able to help get you dated if it's 1950 or later. Don't know if you can see it clearly. It is a bit tough to get good lighting. I have no idea the production history of the forge...
- Mon Jul 27, 2020 11:10 pm
- Forum: General Discussion
- Topic: What is Your Oldest Kitchen Knife?
- Replies: 17
- Views: 6696
Re: What is Your Oldest Kitchen Knife?
I have a Forgecraft filet knife that I got from my paternal grandmother and a fixed blade hunting knife that was my maternal grandfather's. No idea how old they are but my grandfather's knife looks ancient and I never knew him to use it so he put all those miles on before I was around. Wouldn't surp...
- Thu Jul 23, 2020 11:38 pm
- Forum: General Discussion
- Topic: Preferred steel
- Replies: 12
- Views: 4974
Re: Preferred steel
At the risk of paraphrasing some of Joe's points... There is new tech in knife steels. Probably the biggest innovation is powdered metallurgy (PM) steels like R2, ADP189, or HAP40. PM steels open up steel compositions not possible with traditional steels and by extension, they open up performance co...
- Thu Jul 23, 2020 11:28 pm
- Forum: General Discussion
- Topic: These are way cool
- Replies: 25
- Views: 4237
Re: These are way cool
What would the price be like?
...I might not be able to resist as well...
...I might not be able to resist as well...
- Thu Jul 23, 2020 11:27 pm
- Forum: Knife Recommendations
- Topic: Kohetsu HAP 40 vs AS
- Replies: 8
- Views: 5104
Re: Kohetsu HAP 40 vs AS
This makes a sense to me. OK, what would you recommend (steel, steels) for home cooking knives to get a balance between the sharpness, edge retention and frequency of resharpening? Valery Sorry Valery, I guess its been a bit since I checked in here. Most of the steels on the site are excellent opti...
- Thu Jul 16, 2020 10:08 am
- Forum: General Discussion
- Topic: Spine and choil finishing
- Replies: 12
- Views: 4469
Re: Spine and choil finishing
Nice. I have a few knives that could use this treatment and somehow I never think to make the time investment.
What was your time investment?
Any special technique to get into the 90° angle?
What was your time investment?
Any special technique to get into the 90° angle?
- Wed Jul 15, 2020 2:00 pm
- Forum: Knife Recommendations
- Topic: Kohetsu HAP 40 vs AS
- Replies: 8
- Views: 5104
Re: Kohetsu HAP 40 vs AS
I actually prefer sharpening more often because it keeps my skills up and forces me to look closely at my edge for any damage or issues more often. I agree. I think for a pro who is forced to sharpen frequently regardless of steel, longer intervals are better. For a home cook, longer intervals may ...
- Tue Jul 14, 2020 7:39 pm
- Forum: Knife Recommendations
- Topic: Kohetsu HAP 40 vs AS
- Replies: 8
- Views: 5104
Re: Kohetsu HAP 40 vs AS
I've not used HAP40 myself. HAP40 is a powdered metallurgy (PM) steel. PM steels use modern steel manufacturing processes to produce steels with higher alloy contents than are possible using traditional techniques. These additional alloys mean the steels can be more abrasion resistant meaning they c...
- Sun Jul 12, 2020 1:19 pm
- Forum: General Discussion
- Topic: Konosuke Sumiro Raffle for Feeding America!
- Replies: 61
- Views: 23057
Re: Konosuke Sumiro Raffle for Feeding America!
Maybe this is a question for a behavior economist but I wonder, had the tickets been $1/ea, would this have raised the same amount of money?