Muela Jabali. It's a Spanish knife company, they make nice knives.Terrorist!
More seriously... what's the one on the right?
I picked up the Work Sharp Ken Onion sharpener after seeing Wranglerstar rave about it and tried it on what I think was my dullest knife (and the first one I ever got), my SOG Flash I. I used three different grits, starting at 65 and going finer. I think. Anyway it turned out pretty decent. Not as sharp as my ZT or Microtechs came out of box, but it's wayyyy better than it was. Hopefully I'll get better at it. So far it seems like a nice system.
Work Sharp Ken Onion Sharpener
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My mother uses a glass cutting board. She broke it, and I thought "Finally! That piece of shit's gone forever!". She bought another one, and I quit sharpening her knives. She was instructed, and refused to listen. Not my problem anymore.Friends don't let friends use dull tools.
Those should be illegal! They have no good redeeming qualities at all. They are terrible for your knives, make a horrible noise to cut on, and are fucking lethal as the knife skates around over the surface!My mother uses a glass cutting board.
My mother uses a glass cutting board. She broke it, and I thought "Finally! That piece of shit's gone forever!". She bought another one, and I quit sharpening her knives. She was instructed, and refused to listen. Not my problem anymore.
Huh I thought wood cutting boards weren't recommended (granted my mom had one all throughout my childhood and only within the past decade went to a plastic one)? Cause they were easier for food particles and bacteria to get caught in?Glass, nooooooo... I hate it when I see that. My mother tried to use a slab of marble years and years ago, she thought it would be hygenic and doesn't mind dull knives. I had to step in. While I've sold her on wood and why you want it (she went with John Boos at my sisters recommendation) I still hear her complain of knives I left her being too sharp. Once I heard she was intentionally dulling them *hard slow breath* I said no more sharpening favors for you lady. She refuses to believe that a sharp blade is safer than a dull one. I give up. Have fun with that mandolin slicer.
You thought right. Depends on what you care more about. Infections, or preserving blade edges.Huh I thought wood cutting boards weren't recommended (granted my mom had one all throughout my childhood and only within the past decade went to a plastic one)? Cause they were easier for food particles and bacteria to get caught in?
I was under the impression that simple plastic, flexible cutting boards (actually, cutting sheets) were the best.
But I definitely ain't a chef.
Got into an interesting conversation today with some people who know more about steel and the knife industry than I do. They approved of my interest in FC61, clued me into the Miyabi 8" chef which comes in $50 under the Bob Kramer Essential. Still leaning towards the Kramer on account of my hand size, but that Miyabi is tits. Beveled for a 12 degree grind on each side and same FC61 steel and temper as the Kramer. Apparently Zwilling swooped in and made in rain over in Seki City not too long ago, and Miyabi was one of the those acquisitions. Solingen stimulus for Seki!
The part that was really cool was these guys were Damascus freaks, had some really impressive custom stuff with them. According to them we are close to rediscovering real Damascus (Wootz), which is different than what we all think of when we say Damascus. That's basically pattern welding, and while still cool and very pretty, is not the real deal. Real Wootz was a crucible steel, meaning it was melted into a true liquid state to be one piece, not several individual solid bars folded together with heat and pressure. Some names were dropped that I didn't recognize, so did some looking and found this really cool vid from Mike Loades. Educational, and very cool to see this kind of 'metallurgical anthropology' happening here in the States. Smith has pros from Jordan visiting, and they brought ore from the same mines that supplied Salladin's army, so same material as the ancients used. I didn't know that with Wootz, there is no quenching. All cooling is done by ambient air temp to preserve internal carbide structures. The ore from these mines has a small, possibly just right amount of vanadium in it, which is noteworthy for edge strength and retention.
Anyway, I figure some of you other knife nerds might dig it.
Well let's see my last post in this thread was about a year ago, so I guess I go about 1 year before losing my knife on average. I was thinking about getting another Kershaw Ken Onion Leek but does anyone have another recommendation for something around $30-$40 EDC? I mostly just use the knife for cutting boxes and packaging open when I buy stuff online.
Well let's see my last post in this thread was about a year ago, so I guess I go about 1 year before losing my knife on average. I was thinking about getting another Kershaw Ken Onion Leek but does anyone have another recommendation for something around $30-$40 EDC? I mostly just use the knife for cutting boxes and packaging open when I buy stuff online.
Ordered! Thanks a bunch!!!Ontario RAT 2 would be pretty high on my list for that kind of use.
Viper GTS
this guy does not know what "autoclave" means, nor "sterile".Plastic is fine for your blade, but as lxskllr mentioned, the bacteria issue is a problem. You're fine if you give it the 'autoclave' treatment in your dishwasher, but I wouldn't trust only normal surface cleaning. I don't use them myself.
Wood and bamboo is where it's at, with pines being the best probably. In addition to being a softwood, the high amounts of natural oils and the living cell culture of wood acts as a sterile environment that is hostile to bacteria living on it. Wood cutting surfaces are anti-bacterial. Keep them dry and oil them from time to time and they'll last almost as long as your cast iron.
My first real cutting board was an ironwood round from wokshop.com back in the day. Still my fav, it's harder sure but still a lot softer than steel pulling around 60 on the Rockwell scale. I see they still carry it too hornbeam for your counter Maple works fine, and bamboo is always popular because it ignores water. I think the anti-bacterial properties are less pronounced or missing altogether though, as it's a grass not a wood.
That was my first thought, but I have big hands and prefer the larger Rat 1 more. Rat 1 or 2 is probably the best inexpensive (don't call it cheap) work knife on the market. I also have an all stainless Spyderco Byrd Cara Cara 2 in 8Cr13MoV with a full grind and back lock that is mucho thin, easy to carry and a wonderful slicer. I use it on boxes and produce at work when I'm not using an actual produce knife.Ontario RAT 2 would be pretty high on my list for that kind of use.
Viper GTS