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kitchen knife porn - Page 3

post #31 of 106
4/10/07 at 12:52pm
Quote:
Originally Posted by Andrew V. View Post
How pretty is the new Wüsthof Ikon line?

http://www.williams-sonoma.com/prod/c-cutwikb.jsp

The Ikon is pretty, but it strikes me as kinda '70s -- like I should get out the matching carving set in faux antler. And I don't care for wooden handles on good knives.
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post #32 of 106
4/10/07 at 1:56pm
Right, I'll stop derailing this thread with edged weapons stuff; my chef friend tells me that these people offer very good value for money: Manufactum Their clothing selection may serve as a benchmark for forumites (Zimmerli underwear, Heschung shoes, etc.).
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post #33 of 106
4/10/07 at 2:27pm
Is there any real advantage to a ceramic knife? I've never owned one. Seems like the tips would break easily and the edges would knick easily.
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post #34 of 106
4/10/07 at 2:37pm
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post #35 of 106
4/10/07 at 2:43pm
Quote:
Originally Posted by Lucky Strike View Post
Right, I'll stop derailing this thread with edged weapons stuff; my chef friend tells me that these people offer very good value for money:

Manufactum

Their clothing selection may serve as a benchmark for forumites (Zimmerli underwear, Heschung shoes, etc.).

They also have Olympia typewriters and Leica cameras.
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post #36 of 106
4/10/07 at 3:06pm
So I don't know as much as I would like to about knives but here goes. The "Damascu" steel used in Shun knives isn't the real thing. It is just a technique used to create the look because it holds inferences of high quality and looks awesome. The knife maker in Washington is indeed Bob Kramer and his explanation of Damascus steel is spot on. And the knife that the Hoff posted earlier is a thing of beauty. Truly a work of art.

Manton, have you looked at the newest Shun line, Shun Elite? Their handles have been re-designed so they are no longer just the simple D-shaped Pakka wood. Also there is the new Shun Pro 2 line which is redesigned as well. http://www.kershawknives.com/product...ch_by=category
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post #37 of 106
4/10/07 at 3:10pm
Quote:
Originally Posted by Manton View Post
Is there any real advantage to a ceramic knife? I've never owned one. Seems like the tips would break easily and the edges would knick easily.

I think the advantage is that they hold their edge and are extremely sharp. Although I've never owned one either, what you say above about the possible brittleness of the blade makes sense to me.
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post #38 of 106
4/10/07 at 3:14pm
I'm too clumsy to own a ceramic knife. I've avoided cutting off a limb so far, but don't need the added concern that my knife will shatter/break if I drop it.
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post #39 of 106
4/10/07 at 3:16pm
Quote:
Originally Posted by denning View Post
Manton, have you looked at the newest Shun line, Shun Elite? Their handles have been re-designed so they are no longer just the simple D-shaped Pakka wood. Also there is the new Shun Pro 2 line which is redesigned as well. http://www.kershawknives.com/product...ch_by=category

The only Shuns I have seen have the plain handle. BTW, your link does not bring up any Shun knives.
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post #40 of 106
4/10/07 at 3:31pm
Quote:
Originally Posted by Manton View Post
I don't think these techniques are the same. I believe the Japanese knives are made like this:

http://en.wikipedia.org/wiki/Katana_construction

Though, according to that article, folding does not increase the strength of the blade but rather decreases it. It was done to remove impurities. These days, it's much easier to make highly pure steel, so folding would appear to be done purely for aesthetic reasons. That grain sure is pretty!

You are correct. Japan never had any significant sources of iron so they had to deal with tamahagane. Basically high iron ore content sand derived iron. Impurities galore. However the folding (and subsequent polishing) gives older blades (and many tradiionally made ones that amazing looking "hada" (aka grain). Damascening is different in purpose (and, IIRC, technique).

Quote:
Originally Posted by JBZ View Post
I think the advantage is that they hold their edge and are extremely sharp. Although I've never owned one either, what you say above about the possible brittleness of the blade makes sense to me.

I have heard the exact same thing. I am too clumsy to deal with that.
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post #41 of 106
4/10/07 at 3:34pm
Quote:
Originally Posted by DocHolliday View Post
I'm too clumsy to own a ceramic knife. I've avoided cutting off a limb so far, but don't need the added concern that my knife will shatter/break if I drop it.


I get that they might break if dropped, but I have never dropped a chef's knife. In fact, I don't know that I've ever dropped any knife (although I did close a pocket knife on my finger once - nasty).

Breakage issues aside, I think I would prefer the weight of a steel knife. Ceramic knifes must be featherweight. I guess weight could 'cut' both ways if you're a professional, however...
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post #42 of 106
4/10/07 at 6:40pm
Thread Starter 
Quote:
Originally Posted by DocHolliday View Post
The Ikon is pretty, but it strikes me as kinda '70s -- like I should get out the matching carving set in faux antler. And I don't care for wooden handles on good knives.

lol, good point, but I'll admit that my taste is kinda '70s sometimes.

I do want add a few Shun or other Japanese knives to my collection some day, but in the meantime my Wusthof Classics will have to do. I'm by no means convinced that the Ikons are worth paying nearly 2 1/2 times as much as I did for my Classics, I just think they're pretty.

Anyway, I appreciate the cool photos and info. that others have contributed to this thread.
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post #43 of 106
4/10/07 at 8:48pm
It was the other trace elements and the ore manipulation that made it so hard, because it wasn't pattern welded.

I also don't think katanas and what not are truly pattern welded either. It's more like a laminate like plywood, but also a mix of other metals. Probably those other metals that make it harder, like with Damascus steel.

The patterns of acid etched or pattern welded steels are truly awesome to look at though.

Quote:
Originally Posted by whodini View Post
It's pretty, but I like a thumb assist on my knives.

Does it not have one? Coulda sworn thats what the stud is for.
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post #44 of 106
4/10/07 at 8:57pm
Quote:
Originally Posted by MCsommerreid View Post
It was the other trace elements and the ore manipulation that made it so hard, because it wasn't pattern welded.

I also don't think katanas and what not are truly pattern welded either. It's more like a laminate like plywood, but also a mix of other metals. Probably those other metals that make it harder, like with Damascus steel.

The patterns of acid etched or pattern welded steels are truly awesome to look at though.



Does it not have one? Coulda sworn thats what the stud is for.

Traditional japanese nihonto are all tamahagane ore iron, no other metals. The actual folding is what makes them have that grain. Well, except for the koshirae (fittings)
A (smallish in dimensions) video http://www.yokosha.co.jp/~fujiyasu/saigenmovie.html
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post #45 of 106
4/10/07 at 9:46pm
This thread makes me want to post a pic of my circa ~1970 Sabatier Jeune Carbon...

Real kitchen knife porn...

-spence
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