Knife Thread

[Glaucus]

ah yes the joys of other people using nice knifes. Why I like a high Rockwell number, retains an edge better, but is harder to sharpen.

I've always disliked Globals

not the only one, fashion and high price over quality.
and personally metal handles, suck absolutely suck dog danglies

 

[Glaucus]

they should only need honing, then send them out once a year for a proper sharpen, unless you can use wetstones, or buy a sharpening guide.
if you google shuld be able to find someone local or if not theres companies you can just post them to. probably best when your on holliday so they;re back when you get home.

 

[Glaucus]

I use a Masamoto VG stainless steel 210mm Gyuto chef's knife & chef's choice asian knife sharpener.

A perfect combo for my kitchen, and the knife is way better than those heavy soft steel German / European knifes...

lol. there's nothing soft about european steel, German knives are comparatively heavy most of the time, but thats just preference on what you like
VG 10 is a very common knife steel used globaly.

 

[Glaucus]

When I say soft I mean in service I was having to steel my European knifes a lot more than I had to with the Japanese knifes.

I am now using a Misono UX10 and I do not need to steel this one at all in service...

which is also wrong, what knife did you have with what steel and which rockwell hardness.

they are no softer if you get comparable stuff. if you get vg10 steel around 62 rockwell hardness then you wont be steeling very often.
where the misono is only 58-60 rockwell so isn't even the hardest you can get. You don't find many above about 62 gets harder to sharpen and generaly gets more brittle, so more chance of chipping if you drop it.

 

[Glaucus]

very much wrong, know what you are looking for and you wouldn't have wasted so much money.

 

[Glaucus]

So what do you use?

It is not just about the steel, you have the geometry, edge angle as well as the balance point to consider, the belly on German chef knifes is just silly....

But I suppose ignorance in your case is bliss...

lol, says the person who had no clue about steel or rockwell.

the bolster hasn't got anything to do with what you have said. The geometry also has nothing to do with country of origin, there's European and German companies offering basically every grind, there's even companies offering Japanese style knifes. That's before we even get into your fallacy of Appeal to Improper Authority, he might be a 2 star chef, doesn't mean he knows anything about knifes other than what he likes and doesn't like.


if you want some idea, i'm currently reading
Metallurgy of Steel for Bladesmiths & Others who Heat Treat and Forge Steel
John D. Verhoeven Emeritus Professor Iowa State University

if you hadn't guessed by the op, i'm somewhat interested in knifes.

and what knife you actually use as a Misono UX10 is very much European, Swedish steel with a 70/30 geometry. and again 59/60 rockwell, so not even particularly hard. Also with a European style handle and front bolster. so all this about geometry and stuff makes ou look even more silly, its made in japan everything else about it is a traditional European style knife.

 

[Glaucus]

So what knife do you use?

LOL "Misono UX10 is very much European" now your really just making yourself look stupid...

lol, now try reading the rest of the sentence, why does it matter what i use?
if you really want to know, a cheap sabatier style knife as i had to move back into shared housing and everything gets destroyed, doesn't change the fact everything you have said is just rubbish.

 

[Glaucus]

IIRC, if it's a proper Damascus blade, the pattern goes through it. If it's acid etched to make it look like a Damascus blade, it's just a surface pattern that can be worn off.

Damascus steel is acid etched to bring it out, but you don't sharpen the entire side of a blade,

 

[Glaucus]

Online knife sales to be banned....

http://www.bbc.co.uk/news/uk-40640810

its a proposal which was announced ages ago. it would effectively kill custom knife making and small business. Places liek amazon would also be upset. complain to your MP.

edit - although they seem to have updated the proposal and will be able to ship to shops like collect+ where they can check ID before handing it over, Presumably the same for Royal mail you would just have to collect from Post office with ID.

So actually a little inconvenient but not an outright ban and should have little effect on business.

 

[Glaucus]

Totally ridiculous when you think that of most knives used in crimes are bog standard stuff that been pulled out of someone's kitchen drawer. Despite all the pictures of exotic knives they always put at the top of these stories, over 80 percent of knives handed in during amnesties are just bog standard cutlery/cooking knives.

yep, but it's an amber rudd proposal, and well when has she ever had sane and rational ideas.

 

[Glaucus]

love seeing your work and jealous

 

[Glaucus]

Is there anywhere I can send my knives off to be sharpened? I try to keep the edge sharp with the steel but they just dont feel as sharp as they used to so a proper sharpening might be whats needed?

loads of places either local or by post, just google knife sharpening.

 

[Glaucus]

why double side? everything i've read say go for single blocks

 

[Glaucus]

Anyone buying a knife online will be banned from having it sent to a residential address, under a government crackdown following a surge in street stabbings.

Does anyone know if its for all knifes ?

As far as I'm aware. But it's not a big deal. You just have to go collect it, from your parcel place and show Id. Not that it's going to do anything to reduce knife crime.

And amazing as every perywinkle.

 

[Glaucus]

Lovely, I take it you buy the Damascus rather than forge it?
I'm still disappointed I failed to find a property in budget with a garden so can't take this up.

 

[Glaucus]

i would also want a wet stone lower than 1000, that is pretty fine, so unless your blades are allready in great shape.

dont forget there are people(local or by post) who will sharpen knives for not a lot of money, do that once or twice a year and just use a hone.