4 ms·
French knives are far behind Japanese ones, be it in metallurgy or design.
by mgaunard 9mo ago
French knives are far behind Japanese ones, be it in metallurgy or design.
- tclancy 9mo agoPfft. The knives in my kitchen are all original Damascus steel I use them to make food from recipes that were lost to time as well.
- KaiserPro 9mo agoI love that all my food now tastes of rust and light oil.
- tclancy 9mo agoJust you wait for the next set of FDA recommendations! We are ahead of the curve I tells ya.
- giardini 9mo agoYeah, My kitchen knives were once auto leaf springs. Soak 'em in the olive oil after use to keep the rust down (the knives, not the leaf springs). Arrr.
- mgaunard 9mo agoFree iron supplements, that's stuff is good for you.
- salomonk_mur 9mo agoIf you haven't got a few Mithril knives then you are no connoisseur at all.
- giorgioz 9mo agoGuys guys please. Adamantium knives or get the hell out of my kitchen!
- ekianjo 9mo agoAgree. There is a whole industry in Japan around knives that is much bigger than the French one.
- nsmdkdfk 9mo ago[dead]
- ansgri 9mo agoThere are now inexpensive Japanese-style knives from China. I have a couple of surprisingly well-made Xinzuo-branded knives, each under $50.
- PunchyHamster 9mo agoI got one few months ago. Still haven't even had to sharpen it, I'm honestly pretty impressed
- mgaunard 9mo agowhat steel is it? Best edge retention I've seen is Aogami Super. From what I know Chinese copies focus more on the VG10-like steels.
- PunchyHamster 9mo agothe name of knife was HEZHEN Master 8,3" (B30) Seems like some VG10-equivalent from various pages advertising it
- mgaunard 9mo agoVG10 edge retention isn't that amazing in my experience, and it's harder to sharpen than carbon steel. Burr feels gummy rather than crisp, and carbon steel goes as high as 65 HRC vs 62 for VG10. It's sad that the market is flooded with high-performance stainless steels which are inherently worse and more expensive, just because the average person is afraid of rust and knife maintenance.