Did you meet Murray Carter? He's pretty famous for using just those stones and trumpeting technique over equipment. And a highly skilled knife maker, of course!
Ah, yes. I recall Locutus going on about a certain crucible steel in pocket knives but I admit to not paying much attention to folders. I have a really nice Kershaw Leek and a SOG (a Flash, I think)...both were gifts from my Dad. Nice...
I've never heard of M-4...what is it? Some type of tool steel? You've piqued my curiosity.
I wonder why Sanetsu only sells a santoku? Obviously ZDP is an enthusiasts steel- Rachael Ray ain't gonna feature that one in her...
I've considered buying that ZDP santoku, came close many times, but I have the same issue- not enough use for a santoku to buy another one (I have a Shun and a Tojiro already). Too bad they don't offer a gyuto in the same style (or lack...
The company I work for is a magnet for nOObs right out of culinary school. Almost without exception everyone one of them thinks Wusthof is the best there is. There must be an energetic and ambition joint brainwashing venture going on...
Yeah, that's the main use I have for one. You don't want to be waving around a razor sharp knife, and certainly it's not polite to serve meat right off of the knife and onto someone's plate.
On occasion the heavy duty forks are...
I have one nice carving fork, a forged Messermeister. But carving forks are mostly useless and almost completely unnecessary- I only use them if I'm manning a carving station. For most work it just gets in the way, and obviously you...
I have no solid numbers but I'd guess that for every "other" Shun that Kershaw sells they sell ten Classics, but I could be wrong. I'd expect them to greatly outsell the Elites since the latter cost twice as much and aren't as...
FWIW, I will concede on thing: for the chef's knife and that knife only you would probably have a valid point. The Shun simply has more belly that it should have, so any knife with a "true" gyuto/French shape would be...
A lot of things go into making a "good" knife. We all like to say the edge is the main thing, and it is, but it's not the only thing. For an example, let's just take a very good blade purchased without a handle, just the bare...
