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Knives
Comments
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That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.DFW - 1 LGBE & Happy to Adopt More...
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FanOfFanboys said:
Let me be more clear then: The best custom knife makers right now in America are better than the knifemakers were worldwide in the pastHeavyG said:FanOfFanboys said:
it is trueHeavyG said:
That's pretty funny.FanOfFanboys said:...
custom knife making in America alone is better than knife making has ever been in the history of the world
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it is unreal what is available these days and there are countless knife makers in America alone that are making some of the best quality knives available.Well, that's quite a bit different than your original statement.No doubt tho, there are plenty of talented knifemakers in the US these days.
As far as what year to define the "past" I don't have one but let's go pre-1900s or so
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
modern metallurgy is vastly superior to what was used in the past. ancient steels would be similar to O1 or W1 or 1095. The modern steels drastically outpace what was even possible in the simple forges from the past. Availability of resources and variety of what was available, plus repeatability of quality, puts modern knives light years ahead of historical knives.NorthPilot06 said:That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.
The carefully controlled alloys of today, which can be chosen for task-specific needs, are in a different class than the ancient steels that were available
We could not even make large quantities of consistent steel until the 1800s.
It is impressive what the best of the best historically could do considering the subpar materials they had. And the best of the best were more artistic and less scientific than today's best.
But if you'd pick a 1600s knife, even in mint shape, for EDC or hard use over what is available today then you're a foolBoom -
FanOfFanboys said:
modern metallurgy is vastly superior to what was used in the past. ancient steels would be similar to O1 or W1 or 1095. The modern steels drastically outpace what was even possible in the simple forges from the past. Availability of resources and variety of what was available, plus repeatability of quality, puts modern knives light years ahead of historical knives.NorthPilot06 said:That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.
The carefully controlled alloys of today, which can be chosen for task-specific needs, are in a different class than the ancient steels that were available
We could not even make large quantities of consistent steel until the 1800s.
It is impressive what the best of the best historically could do considering the subpar materials they had. And the best of the best were more artistic and less scientific than today's best.
But if you'd pick a 1600s knife, even in mint shape, for EDC or hard use over what is available today then you're a foolTo say that many American knifemakers are now making better blades than what was generally produced by knifemakers around the globe pre-1900ish is likely true if only due to the metallurgical properties of available materials.However, superior contemporary steel alloys (many of which aren't even produced in the US) are available to knifemakers worldwide and not exclusively used by American knifemakers so any notion that American knifemakers have some lock on producing "the best" knives on the planet is absurd.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Yeah, I agree, I do have an engineering degree. But your original comment really centered on the craftsmanship of American Custom Knifemakers vs the rest of the world.FanOfFanboys said:
modern metallurgy is vastly superior to what was used in the past. ancient steels would be similar to O1 or W1 or 1095. The modern steels drastically outpace what was even possible in the simple forges from the past. Availability of resources and variety of what was available, plus repeatability of quality, puts modern knives light years ahead of historical knives.NorthPilot06 said:That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.
The carefully controlled alloys of today, which can be chosen for task-specific needs, are in a different class than the ancient steels that were available
We could not even make large quantities of consistent steel until the 1800s.
It is impressive what the best of the best historically could do considering the subpar materials they had. And the best of the best were more artistic and less scientific than today's best.
But if you'd pick a 1600s knife, even in mint shape, for EDC or hard use over what is available today then you're a fool
Skilled craftsmen all over the world have access to commodities - so then we’re having a discussion on who is best, which seems rather subjective at best.
I’m glad you like your knives.DFW - 1 LGBE & Happy to Adopt More... -
I’m actually a big fan of the cheap knives like Dexter Russell and Mercer. Comfortable and no worries about losing them or damaging them. Don’t get me wrong, I get a warm feeling inside when using a fancy (superior) knife like the next guy. Just another option to consider.
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Have been using my Henckels for 15 years, and I am used to sharpening every month. I might pick a Shun 8” chefs knife just to see what all the fuss is about!
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Dammit. Now I bought this knifetheyolksonyou said: -
Stupid tequila
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Which size did you get.theyolksonyou said:
Dammit. Now I bought this knifetheyolksonyou said:Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
no, I was saying in America alone the knives being made are better than history of the world. not that the best knives currently in the world are being made in americaHeavyG said:FanOfFanboys said:
modern metallurgy is vastly superior to what was used in the past. ancient steels would be similar to O1 or W1 or 1095. The modern steels drastically outpace what was even possible in the simple forges from the past. Availability of resources and variety of what was available, plus repeatability of quality, puts modern knives light years ahead of historical knives.NorthPilot06 said:That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.
The carefully controlled alloys of today, which can be chosen for task-specific needs, are in a different class than the ancient steels that were available
We could not even make large quantities of consistent steel until the 1800s.
It is impressive what the best of the best historically could do considering the subpar materials they had. And the best of the best were more artistic and less scientific than today's best.
But if you'd pick a 1600s knife, even in mint shape, for EDC or hard use over what is available today then you're a foolTo say that many American knifemakers are now making better blades than what was generally produced by knifemakers around the globe pre-1900ish is likely true if only due to the metallurgical properties of available materials.However, superior contemporary steel alloys (many of which aren't even produced in the US) are available to knifemakers worldwide and not exclusively used by American knifemakers so any notion that American knifemakers have some lock on producing "the best" knives on the planet is absurd.
so you are arguing against a point I did not makeBoom -
no, my original comment did not at allNorthPilot06 said:
Yeah, I agree, I do have an engineering degree. But your original comment really centered on the craftsmanship of American Custom Knifemakers vs the rest of the world.FanOfFanboys said:
modern metallurgy is vastly superior to what was used in the past. ancient steels would be similar to O1 or W1 or 1095. The modern steels drastically outpace what was even possible in the simple forges from the past. Availability of resources and variety of what was available, plus repeatability of quality, puts modern knives light years ahead of historical knives.NorthPilot06 said:That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.
The carefully controlled alloys of today, which can be chosen for task-specific needs, are in a different class than the ancient steels that were available
We could not even make large quantities of consistent steel until the 1800s.
It is impressive what the best of the best historically could do considering the subpar materials they had. And the best of the best were more artistic and less scientific than today's best.
But if you'd pick a 1600s knife, even in mint shape, for EDC or hard use over what is available today then you're a fool
Skilled craftsmen all over the world have access to commodities - so then we’re having a discussion on who is best, which seems rather subjective at best.
I’m glad you like your knives.
"custom knife making in America alone is better than knife making has ever been in the history of the world"
Boom -
8”mEGG_My_Day said:
Which size did you get.theyolksonyou said:
Dammit. Now I bought this knifetheyolksonyou said: -
Something about arguing with an idiot comes to mindFanOfFanboys said:
no, I was saying in America alone the knives being made are better than history of the world. not that the best knives currently in the world are being made in americaHeavyG said:FanOfFanboys said:
modern metallurgy is vastly superior to what was used in the past. ancient steels would be similar to O1 or W1 or 1095. The modern steels drastically outpace what was even possible in the simple forges from the past. Availability of resources and variety of what was available, plus repeatability of quality, puts modern knives light years ahead of historical knives.NorthPilot06 said:That’s a strong statement. No doubt they’re good but I find it difficult to evaluate against others.
The carefully controlled alloys of today, which can be chosen for task-specific needs, are in a different class than the ancient steels that were available
We could not even make large quantities of consistent steel until the 1800s.
It is impressive what the best of the best historically could do considering the subpar materials they had. And the best of the best were more artistic and less scientific than today's best.
But if you'd pick a 1600s knife, even in mint shape, for EDC or hard use over what is available today then you're a foolTo say that many American knifemakers are now making better blades than what was generally produced by knifemakers around the globe pre-1900ish is likely true if only due to the metallurgical properties of available materials.However, superior contemporary steel alloys (many of which aren't even produced in the US) are available to knifemakers worldwide and not exclusively used by American knifemakers so any notion that American knifemakers have some lock on producing "the best" knives on the planet is absurd.
so you are arguing against a point I did not make -
Waitaminit... did you just "forum" yourself??theyolksonyou said:Dammit. Now I bought this knife#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Yes. A new low. I suck.caliking said:
Waitaminit... did you just "forum" yourself??theyolksonyou said:Dammit. Now I bought this knife -
gorgeous knifetheyolksonyou said:
Dammit. Now I bought this knifetheyolksonyou said:Boom -
I really didn’t need it.FanOfFanboys said:
gorgeous knifetheyolksonyou said:
Dammit. Now I bought this knifetheyolksonyou said: -
Typical conversation here,
Question - hey thinking about a sports car maybe Camaro or Mustang, daily driver with some power for around town what do you think?
Answer - you need a Bugatti Veyron
Jacksonville FL -
@Dobie - It's vital to use the word "need" early and often in the justification process. Large Egg, PGS A40 gasser.
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i bought this goko gyuto years ago from chefknivestogo for 99 bucks. i really like gyuto style knives, extremely thin, light, extremely sharp. chef knives to go runs featured knives at times with really good pricing
i believe this was a vg10 core, have a ginsu hanaita knife with a vg1 core. both stay sharp. my wustoff dulls quickly, my global has a great blade but that handle design puts a mean callus on my hand. i find the D shaped japanese handles fit my hand the best
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Bought a Shun Kaji Chefs Knife this weekend, so I drank the “kool aid”!
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The best knives are american made for one reason. If we do not support the American craftsmen or workers then who will have the dollars to buy or make anything.I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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Agreed. Shuns are nice, but regular commercial grade knives are great performers and you don't need to spend a bundle on them. My main three are Dexter-Russell wood handle traditional knives. I have a 10" chefs knife, a 6" stiff boning knife, and a 12" curved butcher/carving knife we call the sword. I got them as a wedding gift in '81 from a friend that ran a meat packing plant. It's what they used. They're Stainless Steel but they sharpen up nice and hold an edge. I've supplemented these with some special purpose knives (paring and slicing) but have stuck with commercial quality stuff. I've never regretted it.DoubleEgger said:Buy individual knives. I’d shy away from a set.
You can pick up 4 Shuns for the $560
I'll be the first to admit that the Japanese stuff has a certain allure. I'd love to have a few. That said, there's only so much stuff I can cut.
Michiana, South of the border. -
All my 4 stars are special. Each one a gift at some point and time. My late Dad got the first one, a 6 inch chef. My kids most of the others. SWMBO got this 12 inch Chef which is somewhat rare these days for Christmas one year. I don't use it much but it's cool to drag out at Thanksgiving every year or if the Huns attack the castle. Opinions say they may not be the best but each one has a story, used with pride and are lovingly cared for.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
my main knife is a gyuto as well, though I don't have that style handle. I would love to try one with a handle like that one day.fishlessman said:i bought this goko gyuto years ago from chefknivestogo for 99 bucks. i really like gyuto style knives, extremely thin, light, extremely sharp. chef knives to go runs featured knives at times with really good pricingi believe this was a vg10 core, have a ginsu hanaita knife with a vg1 core. both stay sharp. my wustoff dulls quickly, my global has a great blade but that handle design puts a mean callus on my hand. i find the D shaped japanese handles fit my hand the bestBoom -
Ok I’m going to take my time and wait for some Black Friday sales and buy some individual knives. Want drawer storage anyways. Who has those nice drawer storage thingys for knives?Jacksonville FL
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make sure you can use a honing steel. i learned how to do this and even my crappier knives cut really well. may not need to replace anything. here is a video
https://www.youtube.com/watch?v=-Scktc0iSdM ATL -
Dobie said:Who has those nice drawer storage thingys for knives?
Me. The drawer gets our everyday stuff. I have a wooden magnetic knife holder for my pride cutlery.
https://www.amazon.com/Utoplike-Drawer-Bamboo-Organizer-organizer/dp/B071WWG9TF/ref=asc_df_B071WWG9TF/?tag=hyprod-20&linkCode=df0&hvadid=198060092138&hvpos=1o4&hvnetw=g&hvrand=18061180567719596770&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9011543&hvtargid=pla-360535141636&psc=1
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Not me. What I want, but have not put the effort into finding, is the wood strip deal that attaches to wall and has a magnet behind it. I would like the wood to match the handles on my knives. I think those are clean looking. Not sure how to attach it to a ceramic back splash thoughDobie said:Ok I’m going to take my time and wait for some Black Friday sales and buy some individual knives. Want drawer storage anyways. Who has those nice drawer storage thingys for knives?Boom
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