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samura? awesome video?

post #1 of 17
Thread Starter 

what you guys think?

 

 

http://www.youtube.com/watch?v=lKhcZbbeIb4

post #2 of 17

They should be embarassed to call AUS8 pro.  I like VG10, but many don't. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 17
Quote:
Originally Posted by phatch View Post

They should be embarassed to call AUS8 pro.
These kind of comments strike me as really silly. Who cares what steel your knife is made out of? It has 0 effect on the quality of the final product.
post #4 of 17

I started watching the video but didn't get to far into it before clicking off because nothing they were showcasing exhibited capabilities that I look for in a kitchen knife.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 17
Quote:
Originally Posted by SpoiledBroth View Post
 
Quote:
Originally Posted by phatch View Post

They should be embarassed to call AUS8 pro.
These kind of comments strike me as really silly. Who cares what steel your knife is made out of? It has 0 effect on the quality of the final product.

 

I guess I'm really silly, but I strongly disagree with your conclusion. Aus 8 has a fine grain structure and can take a pretty good refined edge. But it can't hold that edge very well. I consider edge holding ability a significant factor in the ascertaining the quality of the final product. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 17
The final product being food... not knives...! wink.gif
post #7 of 17
We happen to be in posting in a knife sub forum if you hadn't noticed.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 17
Yep.
post #9 of 17
:
Originally Posted by SpoiledBroth View Post


These kind of comments strike me as really silly. Who cares what steel your knife is made out of? It has 0 effect on the quality of the final product.

  Sorry, SpoiledBroth, but the old proverb "You can't make a silk purse out of a sow's ear" applies to the steel used in making a chef's knife (or any other knife).  Start with garbage steel, and you will never get better than a garbage knife which cannot take or hold an edge.

 

Yes, there's a lot more to proper food preparation than just the type of steel in the cook's chef knife, but a well-made and well maintained knife lightens the load of work the cook needs to do and allows the cook to concentrate on making the meal, rather than fighting the poor quality of his or her knife's edge.

 

 

 

Galley Swiller

post #10 of 17

Amen.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #11 of 17
Quote:
Originally Posted by Galley Swiller View Post

  Sorry, SpoiledBroth, but the old proverb "You can't make a silk purse out of a sow's ear" applies to the steel used in making a chef's knife (or any other knife).  Start with garbage steel, and you will never get better than a garbage knife which cannot take or hold an edge.

Yes, there's a lot more to proper food preparation than just the type of steel in the cook's chef knife, but a well-made and well maintained knife lightens the load of work the cook needs to do and allows the cook to concentrate on making the meal, rather than fighting the poor quality of his or her knife's edge.



Galley Swiller
By what rubric do you judge aus8 to be exceptionally poor steel? Certainly better than the 3, 5 and 6 CR mixes which are relied on heavily in commercial cooking (ie 300 meals a day, not 3). Honestly, I think there is a lot of hype around this type of steel or that type of steel. The guy just whittled a 2x4 with a knife in the video - if you're going to claim that's "not going to cut it" for home cooking, I don't know what to say! Again, not trying to pick fights but I want to be a sober kind of second opinion suggesting that people don't don't need an AUS10 knife or even an AUS8 to function on the level of a professional. That really is silly. The hammer doesn't make the carpenter.
post #12 of 17
It's not exceptionally poor, it's average at its best. But Phatch is right, it's a bit ridiculous trying to associate AUS-8 and PRO as these marketers do. And don't tell me now steel is of no importance.
post #13 of 17

Ha hmmmm

 

Can't say I made ANY comments in my post in this thread about AUS-8 steel (or any particular steel, for that matter).  However, I did talk about WHY types of steel can matter.

 

And, please note that I did talk about how a good knife allows a cook to concentrate on the preparation, rather than fighting the knife.

 

just saying, just saying....

 

 

Galley Swiller

post #14 of 17
Quote:
Originally Posted by Galley Swiller View Post

However, I did talk about WHY types of steel can matter.

And, please note that I did talk about how a good knife allows a cook to concentrate on the preparation, rather than fighting the knife.
Right but you said garbage steel, and if the steel is garbage how was he able to cut through the 2x4 like that.. ? I'd say that more than covers any use case a home cook would have, much less a professional. Whats more by and far the most applied steel professionally would be the CR blends referenced earlier, so I'm not exactly sure where this idea of "pro" comes from. "Prosumer" maybe? I also think making generalizations about edge retention and ability to sharpen based on steel without any reference to treatement or process of manufacture is probably... well an inaccurate generalization at best.
post #15 of 17

I have a great honesuki that is AUS8 or 10.  I forget which.  On the flip side, I've had some fatty boom boom blue #2 knives.  More important than the steel is the skill of the maker.  From makers/ vendors you trust, it is less important. 

post #16 of 17

I was referring to a statement that read as follows:  "Who cares what steel your knife is made out of? It has 0 effect on the quality of the final product"  (Direct quote by copy)

 

That's the type of flat-out statement which needs to be addressed.  A well made steel blade which is properly maintained - including being kept sharp - will cut through foods cleanly, while a dull knife will simply tear through food and a knife with poor quality steel will be difficult to sharpen and almost impossible to keep sharp.

 

Phatch was the person who said "They should be embarassed to call AUS8 pro.".  At least, in a thread, try to keep different responders separate in replies, rather than lump them together.

 

 

 

GS

post #17 of 17
Contextually I took your "garbage steel" comment to be in reference to AUS8.
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