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KICKSTARTER Bulat Knives

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Comments

  • FockerFocker Posts: 8,364
    edited July 2016
    I find the high carbon steel knives easy to sharpen, esp compared to the VG10, AUS8, etc alloys.
    Mine get regular use.  The workload is spread due to my problem.  I break down chickens with the carver regularly.  I sharpen them all annually.  If I only had one, then it would be semi-annual.

    A good end grain board and honer, along with proper use, will carry your knife far.  Many sharpening system options these days that take out the guesswork, make it rather simple.  The easier to sharpen argument, is weak at best.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • nolaeggheadnolaegghead Posts: 39,045
    I have a slow speed wet wheel 100/200 grit German thing (Tormak clone) with stopping wheel... and an Apex Pro system.  My problem is I'm too busy/lazy enough to sharpen frequently enough.
    ______________________________________________
    The further a society drifts from the truth the more it will hate those that speak it.
    Free speech is my right to say what you don't want to hear.  --George Orwell
    Cancel culture is bad, m'kay!....cancel NOLA because he is mean to me! --Bob B !!!
    Oh yeah?! Well you're a (duuhhh durp) HIPPY CHIC (sic) --Lit


  • FockerFocker Posts: 8,364
    edited July 2016
    I have a slow speed wet wheel 100/200 grit German thing (Tormak clone) with stopping wheel... and an Apex Pro system.  My problem is I'm too busy/lazy enough to sharpen frequently enough.
    I hear ya.  Kind of a full blown project soaking the stones, and moving your way through them, with each knife.  Main reason I sit down and do them all in one sesh.  And hone religiously.  Love my Apex and Naniwa Chosera stones though, one of the better foodie tools I have purchased.  It will put on a wicked edge. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • HeavyGHeavyG Posts: 7,956
    Focker said:
    I have a slow speed wet wheel 100/200 grit German thing (Tormak clone) with stopping wheel... and an Apex Pro system.  My problem is I'm too busy/lazy enough to sharpen frequently enough.
    I hear ya.  Kind of a full blown project soaking the stones, and moving your way through them, with each knife.  Main reason I sit down and do them all in one sesh.  And hone religiously.  Love my Apex and Naniwa Chosera stones though, one of the better foodie tools I have purchased.  It will put on a wicked edge. 
    I mostly use the Sharpton Glass stones on my Apex Pro. No soaking - just splash and go.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • Ozzie_IsaacOzzie_Isaac Posts: 12,837
    Is this knife better than the rusty spoon I use?
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • nolaeggheadnolaegghead Posts: 39,045
    Is this knife better than the rusty spoon I use?
    Intuitively, I would guess yes.  Now if you asked me if it was better than your rusty trombone, I would not know.
    ______________________________________________
    The further a society drifts from the truth the more it will hate those that speak it.
    Free speech is my right to say what you don't want to hear.  --George Orwell
    Cancel culture is bad, m'kay!....cancel NOLA because he is mean to me! --Bob B !!!
    Oh yeah?! Well you're a (duuhhh durp) HIPPY CHIC (sic) --Lit


  • NPHuskerFLNPHuskerFL Posts: 17,629
    You get what you pay for. There's a reason high end Damascus steel knives are pricey. There's a laborious process that goes along with making that kind of art in a knife. This one seems to have a good solid core but the outside of the knife looks to be like a pretty coating only.  IMHO it would be like arguing that a vinyl laminate is as good as a marble floor or performs the same or has the same longevity.  No thanks I'll pass. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • HondaHawkHondaHawk Posts: 98
    edited March 2017
  • HondaHawkHondaHawk Posts: 98
    dammit. Can't remember how to post pics in here. Got it yesterday and am pleased. We'll see how well it holds. I'm sure I'll be impressed. It's beautiful. 
  • HeavyGHeavyG Posts: 7,956
    HondaHawk said:
    dammit. Can't remember how to post pics in here. Got it yesterday and am pleased. We'll see how well it holds. I'm sure I'll be impressed. It's beautiful. 
    Nice looking knife. Handle looks comfortable.

    Let us know how well it cuts.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • RaymontRaymont Posts: 705


    My shun is plenty sharp...

    Small & Large BGE

    Nashville, TN

  • bobroobobroo Posts: 99
    Chefs knives are all about balance, so why would anybody buy a knife they can't hold???

    Estupido. 
    If it's brown, it's cook'in....If it's black, it's done ---my Grandfather     Medium BGE
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