Great video! As an experienced knifemaker I'd also like to add that compound grinds can vary quite a bit in performance depending on how they're done. The size of the starting steel stock, the radius of the hollow, the height of the hollow up the blade, the thickness behind the edge as well as the thickness before the hollow, and the thickness of the web, are just some of the variables involved. With more pronounced changes in the dimensions, you can get better and better food release, similar to the difference between a normal work horse chef knife vs a laser, which comes with trade offs. They're not all created equal.
What a channel find… few are discussing geometry like you. Would love your thoughts on a carbon w/ stainless-clad bunka/santoku… with the best geometry in the 200$ range. 300$ range if the performance increase is justifiable. Thanks!
@@PalmettoPrecision that’s a tough question. Unfortunately, premium geometry is very rare on a 200$ knife. I would say that you’re better off aiming for something around 350-450. It’s double the money, but more than double the performance and on a product that can last you more than a lifetime the extra money is kind of insignificant in relation to the joy that better quality knife will bring you in the kitchen.
Great condensed information, no "I think" "I believe" all straight facts and super easy to understand, I think I will share this with my clients when they have questions!
@@ModernCookingEurope I actually meant to compare these Compound grinds with the Ura-side of a Japanese traditional knife. The concept is the same (minimise stiction and improve food release). The execution very different.
@@chefknivesenthusiast absolutely! Yes, they are very similar in a lot of ways. I’ll consider how to approach this, a very interesting comparison for sure 👍🏻
@@ModernCookingEurope that would be awesome, thank you :) I am currently between the Birgersson and the 230mm BB wrought iron on your website - sadly only the 250mm birg is in stock :D
@@ModernCookingEurope Alright :) im looking forward to see them anywhere, is it the line that is currently offered for 650 or the more expensive one for 850€?
Great video! As an experienced knifemaker I'd also like to add that compound grinds can vary quite a bit in performance depending on how they're done. The size of the starting steel stock, the radius of the hollow, the height of the hollow up the blade, the thickness behind the edge as well as the thickness before the hollow, and the thickness of the web, are just some of the variables involved. With more pronounced changes in the dimensions, you can get better and better food release, similar to the difference between a normal work horse chef knife vs a laser, which comes with trade offs. They're not all created equal.
@@BlackCustomKnives absolutely! Like all products, the quality of the work that goes into them plays a big roll 👍🏻
What a channel find… few are discussing geometry like you. Would love your thoughts on a carbon w/ stainless-clad bunka/santoku… with the best geometry in the 200$ range. 300$ range if the performance increase is justifiable. Thanks!
I’d be keen on a bunka in that direction, personally I think it’s a more versatile knife than the santoku 👍🏻
@@ModernCookingEuropewhat do you think is the best geometry you can buy in the 200USD range?
@@PalmettoPrecision that’s a tough question. Unfortunately, premium geometry is very rare on a 200$ knife. I would say that you’re better off aiming for something around 350-450. It’s double the money, but more than double the performance and on a product that can last you more than a lifetime the extra money is kind of insignificant in relation to the joy that better quality knife will bring you in the kitchen.
Great condensed information, no "I think" "I believe" all straight facts and super easy to understand, I think I will share this with my clients when they have questions!
@@BalticBlades thanks Paulius 🙏
I can’t believe I’ve only just discovered you guys… what an incredible collection.
and Aussie… RIP wallet
Welcome mate, condolences 😂🙌
The wall of knives behind you is automatic +10 to authority
@@trhyer 🙌 thanks Trent 🙏
Thanks for the video Peter! I love me a 'Ura' grind. 😉
They are not super common around here, I’ll try to get a few pieces in and have that in a future video 🙌
@@ModernCookingEurope I actually meant to compare these Compound grinds with the Ura-side of a Japanese traditional knife. The concept is the same (minimise stiction and improve food release). The execution very different.
@@chefknivesenthusiast absolutely! Yes, they are very similar in a lot of ways.
I’ll consider how to approach this, a very interesting comparison for sure 👍🏻
Very nice collection
@@mohammedhassate3167 the are a few very nice pieces on the wall at the moment 👌🏻🙌
Great video! Can you make a showcase of the different birch and bevel lines? 😊
@@marvin1136 Absolutely, waiting for a restock of the Carbon Gyuto and some new stuff and that video will happen 👌🏻
@@ModernCookingEurope that would be awesome, thank you :) I am currently between the Birgersson and the 230mm BB wrought iron on your website - sadly only the 250mm birg is in stock :D
@@marvin1136 would love to have some more work from Bjorn. Let’s see what the future brings 🤞
@@marvin1136 I have some fresh stock of the Birch & Bevel wrought iron that just arrived and they look 🔥
@@ModernCookingEurope Alright :) im looking forward to see them anywhere, is it the line that is currently offered for 650 or the more expensive one for 850€?
the S-grind is very common in straight razors, helps with rigidity when using such thin blades
I thought straight razors had hollow grinds, which maximises sharpness?
I’ve never seen one with an S, I’ll keep an eye for that 👍🏻
@@ModernCookingEurope they have hollow grinds but a lot use a little "rib" to keep the blade from bending too much, its barely noticeable
@@MrKumbancha that’s interesting, I’ll keep an eye out 👌🏻
A lazer made steel
@@joaoricardo6903 absolutely 🙌