This seems informative. Enjoy.
Ken
https://youtu.be/nGyK1Pce2-k
Quote from: Ken S on January 14, 2018, 12:41:04 AM
This seems informative. Enjot.
Ken
https://youtu.be/nGyK1Pce2-k
Good video. Interesting that they point out (at the 3:51 mark), that the geometry of the knife matters... specifically the spine thickness... and that a knife 2.6mm thick at the spine, didn't perform as well as a knife 2.0mm thick at the spine. (Don't see that talked about that often in these type of tests). Other comparisons too (like a 10° sharpened edge didn't necessarily perform better than a 15° sharpened edge based on overall geometry).
Good stuff! 8)
My thoughts, exactly. I did not start sharpening knives seriously I was into my sixties. (I'm an old chisel sharpener.) There is a lot I do not know about knives. I find these videos informative.
One unexpected side effect of all this is realizing that I need a second knife block.
Ken
On the knife block..
Use some food grade wood and make a square, fill it with bamboo skewers and you have a knife block that you can place a knife in anywhere, and pull it apart for cleaning. They make/sell commercial versions with plastic skewers for more money if you like.
I was interested to see that review, as I have the commercial version of one of those knives (Millennial instead of the Genesis line). The difference is the handle and NSF certification. Price varies by location of course, but I picked up the Nakiri and Santoku for $10 from a damaged freight store. For that price, a few minutes more often at the sharpening station, seems a bargain.
I actually have one of the Nakiri's back from the restaurant today, to sharpen. (wondering what is for dinner)