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I bet this post gets a lot of hits you perverts.

Knife Porn Volume 1. Many more to come if you people want me to post them.

My daughter and SIL have some really cheap crappy knives so last Christmas I thought I'd get them a series of unusual, unique, and different blades over the next few years.


The primary knife in any kitchen should be a Chef's knife. If you don't know what that is, it's English for Gyuto.

I ordered up a Hiromoto 240mm AS Gyuto from JCK . So what is it? Gyutos are Japanese Chef's knives. They are profiled like French Chefs except they are much more thin. Thick blades create a lot of friction (bad).

Two steels are used. The outer cladding layer is a soft stainless steel called the Jigane, and the cutting edge is a very hard carbon steel. This is called the Hagane. The SS cladding can be made out of just about anything as long as it is soft so it acts as a dampner for the hard cutting edge when chopping. The "AS" above stands for Aogami Super, more formally, Hitachi Aogami Blue Super Steel. AS is easily one of the top five blade steels on Mother Earth. The properties that make it so are that it has very small carbides and it can be tempered very hard at the edge. The teeny carbides make it easy to sharpen to insane levels and the relatively high hardness means that the edge is going to last for a long log time.

How sharp? I'll get to sharpening in another KP Volume but I can quickly put it into perspective. If you are using German knives or Chicago Cutlery what have you and you probably sharpen them with a Chef's Choice Electric or something like that, your edges are around 22 to 25 degrees per side. A couple of my knives are 4* per side. Razor blades are 7*. What it all means is that even though you think your edges are sharp, they aren't. Sharp is when the blade almost, but not quite, falls through a tomato under its own weight. Sharp is when a non-serrated edge slides through hard crusted bread like it was warm butter. Sharp is when you take a piece of computer paper, pinch grip it somewhere on the top, set the blade about an inch from your grip, and push the knife straight down (no sawing motion) through it.

The only "problem" with carbon steel is that it must be washed and dried immediately after use. Personally I don't find that to be a problem because I treat all my knives that way, even the beaters.

I am a stupid. I forgot to take a picture of the Hiro when I first received it so I ripped the following picture (NO!!!!! I'm NOT Bob ) from the JCK site.

[Image: np001.jpg]

A guy named Butch is a bladesmith and makes his own micarta.

[Image: np002.jpg]

I had him take a chunk of it and make a handle.

[Image: np003.jpg]

It goes well with my sis's Christmas goblets doncha think?

[Image: np004.jpg]

Last pic:

[Image: np005.jpg]

Knife Porn Volume 1 - The End.
Buzz

I have kleptomania,
but when it gets bad,
I take something for it.
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Knife Porn Volume 1


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