Take the serrated knife and rub it against a file until the serrations are gone and you have a completely flat dull edge. Then re-sharpen it and you will have a new pairing knife. Also, you keep saying iron clad, they aren't iron clad, they are high carbon steel clad, like 1060 and 1080 steel. Not to be confused with high carbon stainless. The nice thing about the early high carbon vs high carbons stainless is typically the high carbon was easier to sharpen and was harder than the high carbon stainless of the same era. Now we have super steels of both. The reason they continue to use that cladding is the softer steel provides durability to the body of the knife while the core steel provides that edge hardness.
Not going through the effort to have a second pairing knife. I use the term iron cladding to simplify things. Iron versus stainless cladding to differentiate corrosion resistance. Understanding iron and carbon steel versus stainless at a base level is far easier to understand than going into the compositions of the metal. Plus, in cooking, CS and iron are treated the same way so it makes things more understandable and approachable
Nice collection. Obvious standouts: Moritaka, CCK, K Sabatier! I have a Moritaka Honesuki, and 76mm tall Nakiri both in Aogami Super. The same CCK #3 vegetable knife, as well as a CCK BBQ chopper #2. And about a dozen vintage Sabatiers (chef's, fillets, pettys) from the 50's and 60's. As well as a couple of antique 14" Nogent Sabatiers from the turn of the 20th century!!!
14" knives are truly something else. They are so comically large. Even a 10" knife is way too big for the vast majority of people. Nice collection yourself. I am personally not a fan of honesukis. I typically use just the the big old Wusthof for breaking down poultry and sometimes I will break out the Tojiro if I am going to a bone a chicken completely while leaving it whole.
@@Drunk_Cookin I've been a professional chef for about 20 years. I rarely use a chef's knife smaller than 10 inches...and prefer 12. My current daily driver is a Aogami super 276mm gyuto...about 11 inches. I showed one of my antique 14 inch chef's knives to a ninety-year-old French chef from Dijon. He said "that's a beautiful old beef knife". Which I thought was interesting because the Japanese based their wagyu-to (gyuto) knives on Sabatier chef's knives. And wagyu-to translates to "beef knife". I like honesukis. The tip profile slides nicely between joints...and the hard, thick blade with a screaming sharp edge zips through chicken ribs like paper! Moritaka does a great heat treat with their Aogami super...I've never had any chipping whatsoever. Keep up the good work...I'm surprised you don't have way more subs!
A whiskey sour? OMFG, I haven't had a good whiskey sour in more than a decade. We had a bar, lounge with live bands like Lightening Dex & The Destroyers. Dude would play his guitar behind his head. Yeah, it wasn't the booze or weed making me see that, it was real. Oh yeah, this is about knives, I'd better watch the rest of the vid. lol 😎
Speaking of sour whiskeys, the hardwell rockness of the middle steel on Japanese blades is usually around 61-63. Depending if they used Hitachi white #1, #2 or Hitachi blue, or VG10 now-a-days, sadly. Glad I didn't get anything bass ackwards. Cheers!
Kicking the tires on some knives with PK
Thats right! I can cut way way deeper if you so please! Appreciate the watch!
@@Drunk_Cookinof course! I think a video on making the most out of a small kitchen space would be a good topic.
jr is actually back. they found a way to get back into production.
Music to my ears!
i think the knife at 5:30 is a shun
Indeed it is!
Take the serrated knife and rub it against a file until the serrations are gone and you have a completely flat dull edge. Then re-sharpen it and you will have a new pairing knife. Also, you keep saying iron clad, they aren't iron clad, they are high carbon steel clad, like 1060 and 1080 steel. Not to be confused with high carbon stainless. The nice thing about the early high carbon vs high carbons stainless is typically the high carbon was easier to sharpen and was harder than the high carbon stainless of the same era. Now we have super steels of both. The reason they continue to use that cladding is the softer steel provides durability to the body of the knife while the core steel provides that edge hardness.
Not going through the effort to have a second pairing knife. I use the term iron cladding to simplify things. Iron versus stainless cladding to differentiate corrosion resistance. Understanding iron and carbon steel versus stainless at a base level is far easier to understand than going into the compositions of the metal. Plus, in cooking, CS and iron are treated the same way so it makes things more understandable and approachable
Nice collection. Obvious standouts: Moritaka, CCK, K Sabatier! I have a Moritaka Honesuki, and 76mm tall Nakiri both in Aogami Super. The same CCK #3 vegetable knife, as well as a CCK BBQ chopper #2. And about a dozen vintage Sabatiers (chef's, fillets, pettys) from the 50's and 60's. As well as a couple of antique 14" Nogent Sabatiers from the turn of the 20th century!!!
14" knives are truly something else. They are so comically large. Even a 10" knife is way too big for the vast majority of people. Nice collection yourself. I am personally not a fan of honesukis. I typically use just the the big old Wusthof for breaking down poultry and sometimes I will break out the Tojiro if I am going to a bone a chicken completely while leaving it whole.
@@Drunk_Cookin I've been a professional chef for about 20 years. I rarely use a chef's knife smaller than 10 inches...and prefer 12. My current daily driver is a Aogami super 276mm gyuto...about 11 inches.
I showed one of my antique 14 inch chef's knives to a ninety-year-old French chef from Dijon. He said "that's a beautiful old beef knife". Which I thought was interesting because the Japanese based their wagyu-to (gyuto) knives on Sabatier chef's knives. And wagyu-to translates to "beef knife".
I like honesukis. The tip profile slides nicely between joints...and the hard, thick blade with a screaming sharp edge zips through chicken ribs like paper! Moritaka does a great heat treat with their Aogami super...I've never had any chipping whatsoever.
Keep up the good work...I'm surprised you don't have way more subs!
The "rockness scale"...are you sure that was your first drink???😁
Hahaha! Didn't even catch that I said that.
A whiskey sour? OMFG, I haven't had a good whiskey sour in more than a decade. We had a bar, lounge with live bands like Lightening Dex & The Destroyers. Dude would play his guitar behind his head. Yeah, it wasn't the booze or weed making me see that, it was real. Oh yeah, this is about knives, I'd better watch the rest of the vid. lol 😎
2 parts whiskey, 1 part simple, 1 part lemon, egg white and float some angostura on top. Can't go wrong with that
I see you’ve sharpened your editing skills a bit, too! Keep it up.
Thanks for noticing! Come a long way for sure!
Speaking of sour whiskeys, the hardwell rockness of the middle steel on Japanese blades is usually around 61-63. Depending if they used Hitachi white #1, #2 or Hitachi blue, or VG10 now-a-days, sadly.
Glad I didn't get anything bass ackwards.
Cheers!
The Moritaka is actually made from Aogami Super steel!