Z-Cut Spyderco Food Prep Knife in BD1N!

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SpyderEdgeForever
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Z-Cut Spyderco Food Prep Knife in BD1N!

Postby SpyderEdgeForever » Thu May 02, 2019 10:11 pm

I am very glad that in the new Reveal Spyderco has revealed the Z-Cut food preparation knife, and it uses BD1N stainless steel. Is this a long-hoped for type of tool for many of you?

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby ihped1 » Thu May 02, 2019 10:26 pm

I'm definitely more interested in the chef's knives, but at $400 for the gyuto I'd have to get a job as a chef to justify getting one. At $20, the z-cut should be a good seller for Spyderco.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby The Deacon » Fri May 03, 2019 4:19 am

I wouldn't call it a "long awaited hope", I'm more interested in seeing the two less expensive versions of the Murray Carter line of knives released. OTOH, the Z-Cuts do seem to offer a lot of hand clearance, at a price that's impossible to resist, so I definitely plan on trying both the blunt and sharp tipped PE versions.
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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Doc Dan » Fri May 03, 2019 4:29 am

I like the pointed versions. I am going to have to get a couple. I am glad they moved to BD1N because the steel used on my last paring knife is so rust prone I cannot leave it to dry, but must make sure to wipe it down very thoroughly.

I like the design of these. It should make food prep easier.

I wish they would make a 3" blade version.
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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Cscottsss » Fri May 03, 2019 6:11 am

These look nice, I'll probably pick one up.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby olywa » Fri May 03, 2019 7:28 am

Thin as they are, they should be super slicers.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Notsurewhy » Fri May 03, 2019 11:21 am

SpyderEdgeForever wrote:
Thu May 02, 2019 10:11 pm
I am very glad that in the new Reveal Spyderco has revealed the Z-Cut food preparation knife, and it uses BD1N stainless steel. Is this a long-hoped for type of tool for many of you?
I was extremely interested until I saw the dimensions listed. I thought from the images, that they were designed to be an offset bread knife/utility knife (usually 6-9 inches blade length) but the blade length is only 4.2-4.4 inches. For me, a 4" blade has extremely limited use in the kitchen.

The only kitchen knife I regularly use that is less than 6" is a paring knife, but I don't think these will fill that role well. Most of my paring is done in a backward grip with the food in hand cutting toward my own thumb, not on the board. In this use case, there is no need for an offset and in fact it would make the cutting far more awkward. In my experience, the primary advantage of an offset is finger clearance when using a cutting board, but on the board I use a 9in serrated bread knife, 8in chef knife or 7in Santoku. 4 inches isn't enough length to easily cut many loaves, vegetables or cuts of meat with one pass.

There may be kitchen techniques that take advantage of a short offset blade, but I am unaware of them. If anyone has ideas, please share! I'm always looking to pick up new techniques (and excuses to buy new knives).

I'm hoping these sell well enough that they offer them in more useful (to me) sizes. I love that they are affordable, made in the USA and made of BD1N.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Vivi » Fri May 03, 2019 3:49 pm

I'm going to check one out. If for no other reason than to conpare the steel to BD1.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby SpyderEdgeForever » Fri May 03, 2019 4:48 pm

Notsurewhy wrote:
Fri May 03, 2019 11:21 am
SpyderEdgeForever wrote:
Thu May 02, 2019 10:11 pm
I am very glad that in the new Reveal Spyderco has revealed the Z-Cut food preparation knife, and it uses BD1N stainless steel. Is this a long-hoped for type of tool for many of you?
I was extremely interested until I saw the dimensions listed. I thought from the images, that they were designed to be an offset bread knife/utility knife (usually 6-9 inches blade length) but the blade length is only 4.2-4.4 inches. For me, a 4" blade has extremely limited use in the kitchen.

The only kitchen knife I regularly use that is less than 6" is a paring knife, but I don't think these will fill that role well. Most of my paring is done in a backward grip with the food in hand cutting toward my own thumb, not on the board. In this use case, there is no need for an offset and in fact it would make the cutting far more awkward. In my experience, the primary advantage of an offset is finger clearance when using a cutting board, but on the board I use a 9in serrated bread knife, 8in chef knife or 7in Santoku. 4 inches isn't enough length to easily cut many loaves, vegetables or cuts of meat with one pass.

There may be kitchen techniques that take advantage of a short offset blade, but I am unaware of them. If anyone has ideas, please share! I'm always looking to pick up new techniques (and excuses to buy new knives).

I'm hoping these sell well enough that they offer them in more useful (to me) sizes. I love that they are affordable, made in the USA and made of BD1N.
Thank you, this is a very well-thought out analysis of that type of blade design. Do you think these would be very useful in commercial food-service locations, such as sandwich shops and restaurants, where the chefs, cooks, and employees would be cutting various meats, cheese, vegetables, and bread-types, rather than at-home use, for some of the reasons you stated above?

Two other qualities they have, where I could see them being useful for restaurants, diners, etc, are:

1 The BD1N stainless steel seems to be very rust-resistant and sanitary.
2 The polymer handles are ammendable to dishwashers and are very sanitary and hygenic.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby jpm2 » Fri May 03, 2019 5:59 pm

I'll be trying out both edges.

Weird to me that some complain about blade length. I've cut up everything under the sun with a 3" blade, not that a longer blade would be more convenient at times.... but this one is 4+. The biggest knife I use with food is 6", but only because that's the shortest chef style knife we have. I've thought about grinding it down to 5".

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Vivi » Fri May 03, 2019 7:24 pm

SpyderEdgeForever wrote:
Fri May 03, 2019 4:48 pm
Notsurewhy wrote:
Fri May 03, 2019 11:21 am
SpyderEdgeForever wrote:
Thu May 02, 2019 10:11 pm
I am very glad that in the new Reveal Spyderco has revealed the Z-Cut food preparation knife, and it uses BD1N stainless steel. Is this a long-hoped for type of tool for many of you?
I was extremely interested until I saw the dimensions listed. I thought from the images, that they were designed to be an offset bread knife/utility knife (usually 6-9 inches blade length) but the blade length is only 4.2-4.4 inches. For me, a 4" blade has extremely limited use in the kitchen.

The only kitchen knife I regularly use that is less than 6" is a paring knife, but I don't think these will fill that role well. Most of my paring is done in a backward grip with the food in hand cutting toward my own thumb, not on the board. In this use case, there is no need for an offset and in fact it would make the cutting far more awkward. In my experience, the primary advantage of an offset is finger clearance when using a cutting board, but on the board I use a 9in serrated bread knife, 8in chef knife or 7in Santoku. 4 inches isn't enough length to easily cut many loaves, vegetables or cuts of meat with one pass.

There may be kitchen techniques that take advantage of a short offset blade, but I am unaware of them. If anyone has ideas, please share! I'm always looking to pick up new techniques (and excuses to buy new knives).

I'm hoping these sell well enough that they offer them in more useful (to me) sizes. I love that they are affordable, made in the USA and made of BD1N.
Thank you, this is a very well-thought out analysis of that type of blade design. Do you think these would be very useful in commercial food-service locations, such as sandwich shops and restaurants, where the chefs, cooks, and employees would be cutting various meats, cheese, vegetables, and bread-types, rather than at-home use, for some of the reasons you stated above?

Two other qualities they have, where I could see them being useful for restaurants, diners, etc, are:

1 The BD1N stainless steel seems to be very rust-resistant and sanitary.
2 The polymer handles are ammendable to dishwashers and are very sanitary and hygenic.
I've worked as a chef and we primarily used 8-10" chef knives. At home I do 98% of my cutting with a Victorinox 10" chef knife.

The zcut knives are nice but from what I can tell they aren't anything revolutionary compared to the dexter russels you'd find in most kitchens in the USA.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby araneae » Fri May 03, 2019 8:08 pm

jpm2 wrote:
Fri May 03, 2019 5:59 pm
I'll be trying out both edges.

Weird to me that some complain about blade length. I've cut up everything under the sun with a 3" blade, not that a longer blade would be more convenient at times.... but this one is 4+. The biggest knife I use with food is 6", but only because that's the shortest chef style knife we have. I've thought about grinding it down to 5".
You might get the job done with a short blade, but a longer edge and proper technique is way more efficient. There's a reason chefs generally use 8-10" blades.
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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby sal » Fri May 03, 2019 8:38 pm

Hi Notsurewhy,

Welcome to our forum.

Time will tell?

sal

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Vivi » Fri May 03, 2019 9:06 pm

Sal,

I'd love to see a zcut series Chef knife. Something to go head to head against the Victorinox standard chef knives I've been using for a while. I'd buy a few.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby F1addict » Fri May 03, 2019 9:19 pm

Vivi wrote:
Fri May 03, 2019 9:06 pm
Sal,

I'd love to see a zcut series Chef knife. Something to go head to head against the Victorinox standard chef knives I've been using for a while. I'd buy a few.
+1

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby zhyla » Sat May 04, 2019 7:50 am

I am also confused by the blade length on these. Offset paring knife?

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby Catamount123 » Sat May 04, 2019 8:09 am

To put things in perspective:

Waterway
Edge Length 4.07 in, 103 mm

Z-Cut
Edge Length 4.2 in, 107 mm
I don't get people who only carry one knife :confused: ;)

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby zhyla » Sat May 04, 2019 9:27 am

Catamount123 wrote:
Sat May 04, 2019 8:09 am
To put things in perspective:

Waterway
Edge Length 4.07 in, 103 mm

Z-Cut
Edge Length 4.2 in, 107 mm
Yes, but completely different use cases. I don’t carry 12” blades as they are unwieldy, but I use a 12” gyuto when I’m doing large amounts of veggie prep.

I have smaller kitchen knives as well, but I’m struggling to see where this Z cut would fit into my knife drawer.

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby sal » Sat May 04, 2019 10:51 am

Hi F1addict,

Welcome to our forum.

sal

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Re: Z-Cut Spyderco Food Prep Knife in BD1N!

Postby sal » Sat May 04, 2019 10:58 am

FYI,

We were the first company to introduce a Santoku to the Western world back in the 80's. Now everyone makes one.

I deigned the first offset in the 80's as well. It was an 10" knife designed to compete with the Ginsu. We never got around t making it, just too busy. Now everyone makes one so the market is relatively served. We made the Z-cut to be an easily grabbed cutting tool for general purpose. Not necessarily culinary "arts".

sal


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