Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
KICKSTARTER Bulat Knives
Ladeback69
Posts: 4,483
in Off Topic
Has anyone seen this or backed it yet? Do you think it is worth it?
https://www.kickstarter.com/projects/840887253/bulat-your-go-to-kitchen-knife?ref=FundedToday&utm_medium=referral&utm_source=51dsa.fnd.to
https://www.kickstarter.com/projects/840887253/bulat-your-go-to-kitchen-knife?ref=FundedToday&utm_medium=referral&utm_source=51dsa.fnd.to
XL, WSM, Coleman Road Trip Gas Grill
Kansas City, Mo.
Comments
-
I'm interested but want to see what people here who are smarter than me think first.
*bumpIn Manchester, TNVol For Life! -
Still waiting on my Misen knives...XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
Thatgrimguy said:Still waiting on my Misen knives...
I had to quit obsessing over when my Kickstarter projects ship. That way whenever they do show up it's like an extra Xmas gift.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Ladeback69 said:Has anyone seen this or backed it yet? Do you think it is worth it?
https://www.kickstarter.com/projects/840887253/bulat-your-go-to-kitchen-knife?ref=FundedToday&utm_medium=referral&utm_source=51dsa.fnd.to
Since early backers MAY receive their knives in November 2016 it would suck to hear that the knife is nothing exceptional and you still have to wait 4 months for yours to arrive.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Assuming the quality is comparable to J-knives with a history, and you like the shape, what they offer for kickstarter support is a little less costly than what is already out there. But not quite as hard, and with a less acute bevel than what is available.
VG-10 is a good core steel. I use a petty with that every day, and am delighted. Not easy to sharpen, but holds its edge a long time w. proper stropping.
My opinion, it is a better quality knife at a reasonable price.
-
HeavyG said:Thatgrimguy said:Still waiting on my Misen knives...
I had to quit obsessing over when my Kickstarter projects ship. That way whenever they do show up it's like an extra Xmas gift.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
from a quick look.... isn't this another one of these faux damascus steel blades.
solid core with a pretty veneer.
true pattern welding in a knife should be through and through, otherwise you are not getting what they want you to think you are getting
VG10 is still carbon steel, and the price is decent, but i just think you should know when something is real versus just a veneer
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
This is pretty much what Zhen does already. Although they're not direct sellers, their knives are in this price range and are VG-10 cores with softer stainless veneers, including the "damascus" like stuff.
https://www.amazon.com/s/?ie=UTF8&keywords=zhen+knives&tag=googhydr-20&index=garden&hvadid=46217378747&hvpos=1t1&hvexid=&hvnetw=g&hvrand=7777859508622045016&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_5z134jynum_e
______________________________________________I love lamp.. -
There are a million knife makers out there with a massive range of prices, I never watched the video but I'm not sure how this one differentiates from others. I have also read that VG 10 is fairly hard to work with and many knife makers do not do a great job putting it into knives. Maybe these guys have a lot of experience making knives, I don't know. If you get one post your thoughts on how much you like it, I am always looking to add to the collection.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
-
I don't think I will be backing it. It's a little to much for me for one knife. I am doing fine with the knives I have i just was wondering if anyone had seen this and there are people on here that know more about knives then me.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
VG10 is legit. I've got a couple scars to prove it. Enjoy the Shuns. Not the best out there, but good enough for me at $90 for the 10" Chefs. My Japanese White #2 will rust if you look at it wrong. This Bulat steel will fit well in the maintenance free kitchen, lifestyle, the average Joe or Joan longs for.
Although a couple of Misens are on the way, this Bulat $100 offer is still better than any JA Henckels or Wusthof.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:this Bulat $100 offer is still better than any JA Henckels or Wusthof.
i don't see it as a case of one knife (or manufacturer, brand) always better than another.
the softer german knives are better for some people, especially beginners, because they sharpen more easily and don't stain (which some see as a negative). it's why they make them in drop forged stainless. they were actually a reaction to the 'stainable' carbon steel knives that were the standard. my grandfather's knives are high-carbon and harder to sharpen. heck, not long ago we STILL had a tinkerer that rode around sharpening knives for people, like a dude in an ice cream truck.
but of course, that softness means an edge doesn't last as long. which is a negative for a lot of more experienced cooks (those who use them a lot)
for people who really know what they are doing, and what kind of performance they want, the high-carbon knives can be perfect.
i just hesitate to say something is 'better' than another, because it really depends on what the user's criteria, experience, etc are.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Actually, there is a JA Henckels 8" Miyabi VG-10 core "damascus" available for about $100.
And VG-10 at this time is no longer "cutting edge."
-
Wish I had a quarter for every dull, stamped, "easier to sharpen", use, knife I've encountered in others homes.
I judge a knife by it's total construction, performance. Not the pretty cosmetic damascus wannabe patterns, or user experience. A beginner is better off with a knife that stays sharp, longer, between maintenance.
Guess I could've expounded a bit, and stated this Bulat is better than their(JA and Wustys) finest offerings, Ikon for ex, that are 50 dollars or so more.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:Wish I had a quarter for every dull, stamped, "easier to sharpen", knife I've encountered in others homes.
I judge a knife by it's total construction, performance. Not the pretty cosmetic damascus wannabe patterns, or user experience. A beginner is better off with a knife that stays sharp, longer, between maintenance.
Guess I could've expounded a bit, and stated this Bulat is better than their(JA and Wustys) finest offerings, Ikon for ex, that are 50 dollars or so more.
a heavy duty professional truck is 'better' than a cheaper one.
but it may not be better for the end user, depending what they need, what their experience is, etc.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I am chuckling reading all the replies. I saw this and got excited. Then I went into my typical, if I could by expensive chef knives I don't need Internet shopping route. Then I remembered my shuns work great and stay pretty sharp. And I set this aside.
-
gdenby said:Actually, there is a JA Henckels 8" Miyabi VG-10 core "damascus" available for about $100.
And VG-10 at this time is no longer "cutting edge."
Who said it was cutting edge?BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
The nominal reason for prettying up the blade is to reduce blade stickiness. Otherwise, a less expensive simple cladding is enough to keep more reactive steels from rusting all over, and/or more brittle steels from chipping, or cracking.
FWIW, even pure pattern weld is not real Damascus. Real Damscus was made from a steel from India, commonly called woot, or wootz. The blade makers in Damascus found a way to treat the raw steel so that it would not break when used in thin, light swords. Part of that was the standard method of pattern welding, but evidently they found or stumbled onto materials that added trace elements, rather like modern crucible steel makers, which improved the base steel. Apparently the supply was exhausted, and true Damascus disappeared. Pattern welding in the West was a later attempt to recreate the lightness and keenness of the originals.
But there are quite a few modern stain resistant steels that require little care, will easily take a 15 degree bevel, and have RC higher than 60, and are substantially less expensive. Don't know at what the market niche the Kickstarter folks are aiming.
-
great blade material, am fine with the easy clean veneer, really hate the finger guard style(makes it harder to hand sharpen). its very similar to my ginsu with the vg1 corefukahwee maineyou can lead a fish to water but you can not make him drink it
-
I find the high carbon steel knives easy to sharpen, esp compared to the VG10, AUS8, etc alloys.
______________________________________________I love lamp.. -
i think if a person is inclined to let one type of knife get dull, he'd let any type of knife get dull.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:i think if a person is inclined to let one type of knife get dull, he'd let any type of knife get dull.
Bottom line is - is it sharp? Are you going to keep it sharp? If you're not going to keep it sharp are you willing to pay someone to sharpen it for you when needed?“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I think I'll wait until I can get a good valyrian steel knifeIn Manchester, TNVol For Life!
-
jls9595 said:I think I'll wait until I can get a good valyrian steel knife
It doesn't look like Tommen Baratheon is gonna need his.
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
-
ThrillSeeker said:jls9595 said:I think I'll wait until I can get a good valyrian steel knife
It doesn't look like Tommen Baratheon is gonna need his.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I prefer unobtanium or adamantium, but very difficult to sharpen.
______________________________________________I love lamp.. -
nolaegghead said:I prefer unobtanium or adamantium, but very difficult to sharpen.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
-
ThrillSeeker said:jls9595 said:I think I'll wait until I can get a good valyrian steel knifeIt doesn't look like Tommen Baratheon is gonna need his.
Spoiler alert!Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
nolaegghead said:I prefer unobtanium or adamantium, but very difficult to sharpen.
Testing to see how antique you are.
-
gdenby said:nolaegghead said:I prefer unobtanium or adamantium, but very difficult to sharpen.
Testing to see how antique you are.
______________________________________________I love lamp..
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum