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- Опубліковано 4 тра 2023
- Join Richard as he explores the four categories of knife steel and the properties of each. Is a must see if you're buying a knife.
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Good, simple explanation of a very complicated issue.
This was a good video, thanks!
Fortunately good Culinary Prep-Knife Steels are inexpensive & readily available today.
Gordon Ramsey express a different concern ... " The Secret behind a Great set of Knives is in the Handle."
Are you aware any knives with handles geometrically corrected for the non-linear grasp of humans ?
Most folks use a pinch grip when holding their knives. With a pinch grip the handle plays a much smaller part of the whole, minimizing it's consideration when purchasing a knife. "Geometrically corrected for the non-linear grasp of humans" sounds like a sales gimmick from a knife company that would rather do anything but discuss the quality of their steel. Great question Daniel, thanks!
@@richardsteinbergmakingknives So . . . I assume you are not aware of any knife makers crafting handles sized & contoured to the human grasp. That was my question.
Yes . . . most folks abandon the handle & grab the blade, trying to make the best out of a bad situation. We are all in the same situation, there are no food prep knives sized & contoured for the human grasp that we can find.
We are looking for solutions not excuses.
We should also dispel the other myth . . . Professional metallurgist define the sweet spot for culinary knives as 56 to 59 HRC. Those knife steels are inexpensive readily available to every knife maker. Knives made from these high quality steels are inexpensive & readily available.
@@danielbottner7700 Goodness Daniel, you are jousting at windmills here. Let me correct two of your assumptions. First, you claim that chef's, and other folks with good knife skills, use a pinch grip because we can't find a handle that is ergonomic. That is not the case. We use a pinch grip because it works best, especially on a chef's knife. Your "solution" is to use a pinch grip. I suggest you try it, you'll like it.
Secondly, a 58rc steel is easy to maintain and for the traditional cutlery steels were the standard. But like everything, technology marches on and better steels with much better edge retention are in high demand. People just don't want to spend time maintaining their knives anymore. They demand a blade that holds an edge better. Especially if paying $150 for one knife.
Daniel, it sounds like you are a knife manufacturer. You've created a problem where none really exists in order to sell knives. I suspect your knives have a unique handle and a softer steel. If this is the case, send me an 8" chef's knife and I'll take a look.
Thanks again for your comment.
@@richardsteinbergmakingknives Thank you... for sharing your perspective, I am not offended by those who alternative perspectives. An open conversation with individuals having unique & independent perspectives are the one's we stand to learn the most from.
I hesitate to comment in detail out of the concern someone will be offended, so I tend to ask a generic question or make a generic comment.
There are a few Knife Blade & Knife Handle concepts I would like to get your perspective on. Would you be willing to have that conversation offline ?
@@danielbottner7700 Online or offline, I'm always up for a sharp conversation. lol I'm curious to know how you come about your passion for knife design. Sounds like you might have a promising future in our industry.