A skilled blacksmith hand working high carbon steel can make magic. The cutter, chisel, plane iron, or knife produced can take and hold a cutting edge like no other. Every time I use one I break into a ear to ear grin.
The middle knife on the left is for slicing vegetables, the bottom right knife has a thicker blade and is used for de-boning and cutting heavier meats, and top right knife has a thinner blade and is for general purpose use but works very well slicing thin cuts from lighter meats such as fish. BTW, how do you like the way I snuck into the photo three of my natural water stones.
Last week when I was testing "sharpness" all three knives tested sharper than my best chisels, I can babble on but the only way to appreciate how good they are is to use 'em. After the first cut they no longer seem expensive.
About the only downside is they take more care than the typical stainless steel kitchen knife. BTW, nothing wrong with a stainless steel kitchen knife, I use them every day but when I'm in the kitchen for pleasure the Japanese knives come out to play.
ken
Could not agreed more with you, a good old carbon steel edge is the sharpest we can get. SS can never approach that level of sharpness, the carbides being bigger.
ReplyDeleteMy favorite kitchen knife is an antique from Lee Valley. Years ago, late 90s they bought NOS 1930s production of an old French maker (Something Les forges de l'enfer?) Love that knife, old carbon steel take and hold a very sharp edge. Its only drawback is that you have to keep on top of it to clean it up often or the steel will quickly discolor and darken. That's why they came up with SS kitchen knifes years ago.
A few years back LV came out with a modern reproduction of that knife with a more modern SS blade and an epoxy impregnated wood handle. More elegant, bought one, but it never became a favorite in the kitchen, we both keep going back to the original. Gave it away a few years back.
Bob, drooling over your kitchen knife and natural stones. Wipe them before I cause rust :-)
Bob,
ReplyDeleteSS kinda has its place but.....I sure like to use a good high carbon knife. They are hard to find these days.
My hat is off to your yard work and your back,
ken, with the outdoor (patio) kitchen becoming a reality. Photos to follow soon.