Forum

 
  Back to OzPolitic.com   Welcome, Guest. Please Login or Register
  Forum Home Album HelpSearch Recent Rules LoginRegister  
 

Pages: 1 2 
Send Topic Print
Next knife (Read 424 times)
Sprintcyclist
Gold Member
*****
Offline


OzPolitic

Posts: 32529
Gender: male
Re: Next knife
Reply #15 - Jan 12th, 2018 at 1:33pm
 
I don't like the knives with steel handles.

they are cold to hold and ' ........  the steel handle is thin, uncomfortable and turns into a greased pig if you even look at an olive oil bottle .......'



Have worked out I'll keep my knife from france downstairs for travel, it came with a perspex sheath, so ideal for travel.
Keep the mundial boning one in the drawer, out of sight, out of mind. Still can use it if necessary.

AND buy another Tojiro.
Larger than my Toj utility knife, smaller than the Toj chefs knife.
I am lacking an 'inbetween' size.
The Tojiro utility one gets used ALL the time.
The Chefs knife just for pumpkins or large root veges.

Will have a set of 4 Tojiros on display  Smiley

Back to top
 

Modern Classic Right Wing
 
IP Logged
 
Sprintcyclist
Gold Member
*****
Offline


OzPolitic

Posts: 32529
Gender: male
Re: Next knife
Reply #16 - Jan 12th, 2018 at 2:23pm
 

...


Back to top
 

Modern Classic Right Wing
 
IP Logged
 
Sprintcyclist
Gold Member
*****
Offline


OzPolitic

Posts: 32529
Gender: male
Re: Next knife
Reply #17 - Jan 14th, 2018 at 8:27pm
 
Ordered one form Hocho, to fill out my set of Tojiros.


Look at this one .........


...

It is a Jewel.
Back to top
 

Modern Classic Right Wing
 
IP Logged
 
Sprintcyclist
Gold Member
*****
Offline


OzPolitic

Posts: 32529
Gender: male
Re: Next knife
Reply #18 - Jan 14th, 2018 at 8:33pm
 

I got one of these

...


Tojiro DP Cobalt Alloy 3 Layers Chef Knife(Gyuto) 180mm

Manufacturer : Fujitora (JAPAN)
Blade Steel Type: VG-10(Core), Cobalt Alloy Steel by 3-Layers Stainless Steel
Blade Edge : Double-Edged (50/50 balanced, available for left-handed-right-handed)
     *Except Yanagiba(F515,F516), Deba(F531, F532, F533), Boning(J)(F803, F804) and Bread Slicer(F828) for Single Edged.
       See the attached table below.
Hardness Rockwell C scale: 60 +/-1
Handle Material: Composite Wood
Brand NEW
Made in JAPAN
Back to top
 

Modern Classic Right Wing
 
IP Logged
 
Setanta
Gold Member
*****
Offline


Peace \/ man

Posts: 13065
Northern NSW
Re: Next knife
Reply #19 - Jan 14th, 2018 at 9:22pm
 
Sprintcyclist wrote on Jan 14th, 2018 at 8:27pm:
Ordered one form Hocho, to fill out my set of Tojiros.


Look at this one .........


[url]https://cdn6.bigcommerce.com/s-attnwxa/images/stencil/1280x1280/produ
cts/2650/79415/st_45l_mirror_gyuto-180mm_01__62893.1501302218.jpg[/url]

It is a Jewel.


That's a nice knife. My son already has a nice gyuto, stainless steel around a carbon steel core so I can't justify getting one until he moves out.

Back to top
 

nu ninda an ezzateni watar ma ekuteni
 
IP Logged
 
Setanta
Gold Member
*****
Offline


Peace \/ man

Posts: 13065
Northern NSW
Re: Next knife
Reply #20 - Jan 14th, 2018 at 9:25pm
 
Sprintcyclist wrote on Jan 14th, 2018 at 8:27pm:
Ordered one form Hocho, to fill out my set of Tojiros.


Look at this one .........


[url]https://cdn6.bigcommerce.com/s-attnwxa/images/stencil/1280x1280/produ
cts/2650/79415/st_45l_mirror_gyuto-180mm_01__62893.1501302218.jpg[/url]

It is a Jewel.


You'll get it quicker than if it was sent from Perth.
Back to top
 

nu ninda an ezzateni watar ma ekuteni
 
IP Logged
 
Sir Bobby
Gold Member
*****
Online


Australian Politics

Posts: 48527
Melbourne
Gender: male
Re: Next knife
Reply #21 - Jan 14th, 2018 at 9:30pm
 
This is the one I've got:

...


•      Constructed of VG-10 super high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability
•      32-layer Kasumi Damascus pattern is a result of repeated folding and forging of fine stainless steel laminated
•      Features a pakka wood handle secured with two stainless steel rivets
•      59-60 Rockwell Hardness; full tang
•      Made in Seki, Japan with a lifetime warranty

The Kasumi Damascus Chef's Knife is an all-purpose knife which features a curved blade allowing to rock the knife on the cutting board for a more precise cut. Designed for mincing, slicing, and chopping vegetables, slicing meat and more. Kasumi Damascus knives are made of VG-10 super high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. The addition of cobalt to the VG-10 steel requires special tempering in order to maximize the full benefit. The layers on both sides of the VG-10 core are made by repeatedly folding together two different types of stainless steel and forged by hand until there's 16 exceedingly thin alternating layers. The edge on a Kasumi knife is beveled at a 15° angle creating a very sharp edge. However, the bevel is a much narrower angle than the bevel on a European or American brand. Features a pakka wood handle secured with two stainless steel rivets. Made in Seki, Japan with a lifetime warranty.
Back to top
 

Extraordinary claims require extraordinary evidence.
Carl Sagan   रति
 
IP Logged
 
Sprintcyclist
Gold Member
*****
Offline


OzPolitic

Posts: 32529
Gender: male
Re: Next knife
Reply #22 - Yesterday at 12:00pm
 
Sir Bobby wrote on Jan 14th, 2018 at 9:30pm:
This is the one I've got:

https://cdn.shopify.com/s/files/1/0787/9581/products/88024-a_large.jpg


•      Constructed of VG-10 super high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability
•      32-layer Kasumi Damascus pattern is a result of repeated folding and forging of fine stainless steel laminated
•      Features a pakka wood handle secured with two stainless steel rivets
•      59-60 Rockwell Hardness; full tang
•      Made in Seki, Japan with a lifetime warranty

The Kasumi Damascus Chef's Knife is an all-purpose knife which features a curved blade allowing to rock the knife on the cutting board for a more precise cut. Designed for mincing, slicing, and chopping vegetables, slicing meat and more. Kasumi Damascus knives are made of VG-10 super high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. The addition of cobalt to the VG-10 steel requires special tempering in order to maximize the full benefit. The layers on both sides of the VG-10 core are made by repeatedly folding together two different types of stainless steel and forged by hand until there's 16 exceedingly thin alternating layers. The edge on a Kasumi knife is beveled at a 15° angle creating a very sharp edge. However, the bevel is a much narrower angle than the bevel on a European or American brand. Features a pakka wood handle secured with two stainless steel rivets. Made in Seki, Japan with a lifetime warranty.



My good whetstones are Kasumis.
Have a cheap whetstone downstairs for gardening tools, it is awful.

The kasumis are totally different. Lovely to use.
I flatten one against the other before and after every use.
Back to top
 

Modern Classic Right Wing
 
IP Logged
 
Sprintcyclist
Gold Member
*****
Offline


OzPolitic

Posts: 32529
Gender: male
Re: Next knife
Reply #23 - Today at 3:55pm
 
Quote:
............ So, why does a knife's Rockwell rating matter? What is a good rockwell hardness for a knife?

The hardness of a knife is very important as far as its performance and durability. For instance, a harder steel with a RC of 58-62 will hold an edge better than a softer steel. However, that same harder steel is less durable and more prone to chipping or even breaking. Some kitchen knives with high hardness require extreme care so that you do not damage the thin edge.

The softer steel is more durable, but won't maintain an edge for as long as the harder steel. Most axes and chisels use a softer steel that can withstand the impacts they encounter in their everyday use.

Since pocket knives and hunting knives aren't generally used for chopping wood, they benefit from a harder steel that will take, and keep, a good sharp edge for slicing and cutting.

On the same note, a survival knife that you are going to put to extreme, rugged, brutal, near-abuse would benefit from a rockwell hardness of 55-58. A knife that could chop trough bone, hard woods, dig and pry needs to be durable first and foremost. The knife with a lower hardness might dull more quickly but it is more likely to survive intact..........


https://www.knifeart.com/rockwell-hardness.html

So, a RHC of 60 might be optimal for a kitchen knife
Back to top
 

Modern Classic Right Wing
 
IP Logged
 
Pages: 1 2 
Send Topic Print