Kitchen knives

[TkoK83Spy]

I don't think I've ever seen someone question Super Blue in a kitchen knife!

[CDEP]

I reprofiled our Carter Itamae Petty and Nakiri when we got them and haven't had to even touch them up.

That was two years ago this Xmas.

[Scandi Grind]

Personally I'm happy with the performance of my BD1N ZCuts. I'd be interested to see Spyderco make an entry level chef knife with that steel and a basic molded on handle.

Hey Vivi, never know what's in-the-works at Spyderco?

sal

Oh, don't tease us, Sal! Great, now I'm not going to be able to stop thinking about what this might be.

I mean, what I meant to say was, "Keep up the good work, I'll just be over here (kind of) being patient."

[TkoK83Spy]

if nothing else, magnacut would offer around 4x the edge retention of the typical stainless steels used in kitchen cutlery.

Personally I'm happy with the performance of my BD1N ZCuts. I'd be interested to see Spyderco make an entry level chef knife with that steel and a basic molded on handle.

Same here. We have (2) PE ZCuts and (2) SE ZCuts and they are family favorite knives to use in the kitchen. Great for just about everything! Surprised they didn't really catch on around here, especially for the price.

[benben]

I’m sure both MC and MM would make great kitchen knives, as would AEB-L, but I don’t think I’ll ever know? Nothing will ever take the place of my several Japanese knives in Blue #2 and White #2 steels, plus the two customs I have in 80crV2, they all perform great for me!

[zhyla]

the hardness difference between the mid 50's rc steels most kitchen knives use and magnacut would alone offer a big jump in edge retention.

Oh, gotcha. Yes any steel at a higher hardness would be an improvement over what is in most kitchen drawers.

[vivi]

if nothing else, magnacut would offer around 4x the edge retention of the typical stainless steels used in kitchen cutlery.

Personally I'm happy with the performance of my BD1N ZCuts. I'd be interested to see Spyderco make an entry level chef knife with that steel and a basic molded on handle.

Same here. We have (2) PE ZCuts and (2) SE ZCuts and they are family favorite knives to use in the kitchen. Great for just about everything! Surprised they didn't really catch on around here, especially for the price.

I've wondered the same thing. high quality us made spydies for $20-25, what's not to like. so many knife folks seem to have no interewt in kitchen knives though.

[RustyIron]

so many knife folks seem to have no interewt in kitchen knives though.

The world would be a better place if knife guys all purchased top-shelf kitchen knives. We all know the joy we feel when we get the opportunity to properly use that fancy folder that we carry around every day of the year. There are ten times the opportunities for happiness when we have nice knives in the kitchen.

The pointless nonsense of slicing a chunk of rope a hundred times will lose its appeal when you get to slice a carrot into slices of precise thickness and angle. The challenge of the BESS Test pales in comparison to creating thin slices of ripe tomato. The mundane tasks of opening the mail and hacking up Amazon boxes are insignificant compared to the artistry of carving up ingredients that are as nutritious as they are delicious.

The health benefits of creating real means are not quantifiable. The monetary benefits of creating our own meals quickly overshadows the one-time cost of good kitchen knives.

Let's use our knives and culinary skills to put a dent in McDonalds and Chick-fil-A, and do what we can to wipe out heart disease, diabetes, and cancer. Doing the right thing can be delicious and fun.

[Danke]

Waiting for Magnacut pots and pans.

[Zbec27]

The wife won't give up her coveted glass cutting board soo I could definitely use some more options in serrated BD1N.

[sal]

Hi Oli sb,

Welcome to our forum.

I would suggest that you do not believe everything you find on the internet, or in the charts. This forum is probably about as good a source on blade steel performance as you are likely to find on the internet. That's why I insist on Real World Testing.

BD1N has 30% more carbon that 440A. Not even in the same ball park for edge retention. It was me that caused Carpenter to make BD1N as an American version of Hitachi's Gingami 1.

May I suggest that you purchase one of our 6.5" serrated Utility models, blue or black handle. If you don't like it, I'll buy it back from you, but I can guarantee that it will stay sharper longer than anything you have used.

sal

[vivi]

The wife won't give up her coveted glass cutting board soo I could definitely use some more options in serrated BD1N.

buy her a nice wooden board for xmas and enjoy 100x the edge retention on your kitchen knives.

so many knife folks seem to have no interewt in kitchen knives though.

The world would be a better place if knife guys all purchased top-shelf kitchen knives. We all know the joy we feel when we get the opportunity to properly use that fancy folder that we carry around every day of the year. There are ten times the opportunities for happiness when we have nice knives in the kitchen.

The pointless nonsense of slicing a chunk of rope a hundred times will lose its appeal when you get to slice a carrot into slices of precise thickness and angle. The challenge of the BESS Test pales in comparison to creating thin slices of ripe tomato. The mundane tasks of opening the mail and hacking up Amazon boxes are insignificant compared to the artistry of carving up ingredients that are as nutritious as they are delicious.

The health benefits of creating real means are not quantifiable. The monetary benefits of creating our own meals quickly overshadows the one-time cost of good kitchen knives.

Let's use our knives and culinary skills to put a dent in McDonalds and Chick-fil-A, and do what we can to wipe out heart disease, diabetes, and cancer. Doing the right thing can be delicious and fun.

Very well said. Cutting food gives one a chance to appreciate a keen edge and high performance geometry very frequently. There are numerous budget and health benefits too. Which means one can afford more knives

[Zbec27]

The wife won't give up her coveted glass cutting board soo I could definitely use some more options in serrated BD1N.

buy her a nice wooden board for xmas and enjoy 100x the edge retention on your kitchen knives.

so many knife folks seem to have no interewt in kitchen knives though.

The world would be a better place if knife guys all purchased top-shelf kitchen knives. We all know the joy we feel when we get the opportunity to properly use that fancy folder that we carry around every day of the year. There are ten times the opportunities for happiness when we have nice knives in the kitchen.

The pointless nonsense of slicing a chunk of rope a hundred times will lose its appeal when you get to slice a carrot into slices of precise thickness and angle. The challenge of the BESS Test pales in comparison to creating thin slices of ripe tomato. The mundane tasks of opening the mail and hacking up Amazon boxes are insignificant compared to the artistry of carving up ingredients that are as nutritious as they are delicious.

The health benefits of creating real means are not quantifiable. The monetary benefits of creating our own meals quickly overshadows the one-time cost of good kitchen knives.

Let's use our knives and culinary skills to put a dent in McDonalds and Chick-fil-A, and do what we can to wipe out heart disease, diabetes, and cancer. Doing the right thing can be delicious and fun.

Very well said. Cutting food gives one a chance to appreciate a keen edge and high performance geometry very frequently. There are numerous budget and health benefits too. Which means one can afford more knives

Plan on grabbing a nice one someday when life slows down a bit. I already know she'd love it since I'll probably volunteer myself to do all the cutting in the kitchen

[Snacktime]

I have some 10 year old Shun AUS10A knives that are finally starting to show issues. At this stage they are becoming brittle would be the word? They have a lot of micro fractures from being used on plates over the years. I have been sharpening on coarse diamond sharpmaker going on 2 years and can't get ahead of the damage. Its like 1 step forward 2 steps back with my household. Have never looked down on the basic steel as they are easier to care for.

Personally it is a balancing point, been looking at a new set and the handle will most likely be the deciding factor. I just don't see steel being that big of a factor in my kitchen torture grounds. I have to find knives that make me happy that I don't blow a gasket over.

[cabfrank]

Wise thinking, and ten years is a fine service life.

[RustyIron]

Wise thinking, and ten years is a fine service life.

Back in 1985 I received a set of Zwilling kitchen knives as a gift. They were pretty darned nice for a twenty-something. That was forty years ago. They're still in use as my "B Level" knives for those times when a top tier knife isn't the best choice.

[cabfrank]

Even better, love it. Those things that truly last are a joy to own as they get older and older.

[Scandi Grind]

so many knife folks seem to have no interewt in kitchen knives though.

The world would be a better place if knife guys all purchased top-shelf kitchen knives. We all know the joy we feel when we get the opportunity to properly use that fancy folder that we carry around every day of the year. There are ten times the opportunities for happiness when we have nice knives in the kitchen.

The pointless nonsense of slicing a chunk of rope a hundred times will lose its appeal when you get to slice a carrot into slices of precise thickness and angle. The challenge of the BESS Test pales in comparison to creating thin slices of ripe tomato. The mundane tasks of opening the mail and hacking up Amazon boxes are insignificant compared to the artistry of carving up ingredients that are as nutritious as they are delicious.

The health benefits of creating real means are not quantifiable. The monetary benefits of creating our own meals quickly overshadows the one-time cost of good kitchen knives.

Let's use our knives and culinary skills to put a dent in McDonalds and Chick-fil-A, and do what we can to wipe out heart disease, diabetes, and cancer. Doing the right thing can be delicious and fun.

Totally agree here. Kitchen knives are my favorite catagory of knife at this point because I get to use them constantly for something truely useful, making food! The only thing that keeps me less enthusiastic about kitchen knives lately is a lack of budget, but I do own some good kitchen knives. My most used knives are my custom 9 in. gyuto, and my Dexter/Russell boning knife. My Dexter and Victorinox paring knives also get lots of use, then I have a Dexter Chinese Cleaver for rougher work that I don't want to use my Gyuto for. That cleaver cuts pretty good after I thinned it behind the edge over time and put a 12 dps bevel on it. It could serve general purpose if I wanted it to.

In the future I would really like to get a thinner gyuto because the one I have is a bit more on the thick and sturdy side of things. I got to test run an S-grind gyuto by the guy who made my knife and boy was I impressed with what that kind of geometry can do. I am very tempted by the idea of a custom S-grind some day.

[Danke]

The wife won't give up her coveted glass cutting board soo I could definitely use some more options in serrated BD1N.

buy her a nice wooden board for xmas and enjoy 100x the edge retention on your kitchen knives.

so many knife folks seem to have no interewt in kitchen knives though.

The world would be a better place if knife guys all purchased top-shelf kitchen knives. We all know the joy we feel when we get the opportunity to properly use that fancy folder that we carry around every day of the year. There are ten times the opportunities for happiness when we have nice knives in the kitchen.

The pointless nonsense of slicing a chunk of rope a hundred times will lose its appeal when you get to slice a carrot into slices of precise thickness and angle. The challenge of the BESS Test pales in comparison to creating thin slices of ripe tomato. The mundane tasks of opening the mail and hacking up Amazon boxes are insignificant compared to the artistry of carving up ingredients that are as nutritious as they are delicious.

The health benefits of creating real means are not quantifiable. The monetary benefits of creating our own meals quickly overshadows the one-time cost of good kitchen knives.

Let's use our knives and culinary skills to put a dent in McDonalds and Chick-fil-A, and do what we can to wipe out heart disease, diabetes, and cancer. Doing the right thing can be delicious and fun.

Very well said. Cutting food gives one a chance to appreciate a keen edge and high performance geometry very frequently. There are numerous budget and health benefits too. Which means one can afford more knives

Don't forget to say "Oh I'm sorry the glass cutting board was destroyed accidentally maliciously".

I like cutting some food with all my folders, just to get a feel of what the edge is doing.

[Zbec27]

The wife won't give up her coveted glass cutting board soo I could definitely use some more options in serrated BD1N.

buy her a nice wooden board for xmas and enjoy 100x the edge retention on your kitchen knives.

so many knife folks seem to have no interewt in kitchen knives though.

The world would be a better place if knife guys all purchased top-shelf kitchen knives. We all know the joy we feel when we get the opportunity to properly use that fancy folder that we carry around every day of the year. There are ten times the opportunities for happiness when we have nice knives in the kitchen.

The pointless nonsense of slicing a chunk of rope a hundred times will lose its appeal when you get to slice a carrot into slices of precise thickness and angle. The challenge of the BESS Test pales in comparison to creating thin slices of ripe tomato. The mundane tasks of opening the mail and hacking up Amazon boxes are insignificant compared to the artistry of carving up ingredients that are as nutritious as they are delicious.

The health benefits of creating real means are not quantifiable. The monetary benefits of creating our own meals quickly overshadows the one-time cost of good kitchen knives.

Let's use our knives and culinary skills to put a dent in McDonalds and Chick-fil-A, and do what we can to wipe out heart disease, diabetes, and cancer. Doing the right thing can be delicious and fun.

Very well said. Cutting food gives one a chance to appreciate a keen edge and high performance geometry very frequently. There are numerous budget and health benefits too. Which means one can afford more knives

Don't forget to say "Oh I'm sorry the glass cutting board was destroyed accidentally maliciously".

I like cutting some food with all my folders, just to get a feel of what the edge is doing.

My 6 month old son will be terrorizing our house soon enough, would it be bad to fake an accident and throw him under the bus?