Thread: Kitchen Knives

Originally Posted by RoyalCake

Man you can prep breakfast then shave with it!! I bet that cuts like a dream

the cutting part is more a function of good geometry than a screaming sharp edge

Originally Posted by pixelfixed

Problem with end grain brds is they also suck up and retain fluids that harbors bacteria.
Best cutting brd I have ever Had was a 24 inch end grain japanese round doug fir brd, 4 in. thick
always had mold on it.

studies show that end grain and in general wood boards collect the lease amount of bacteria.
If you oil your board on a reg basis then nothing gets in. Wiping with vinegar once a week also prevents bacteria accumulation.

Originally Posted by mainaman

studies show that end grain and in general wood boards collect the lease amount of bacteria.
If you oil your board on a reg basis then nothing gets in. Wiping with vinegar once a week also prevents bacteria accumulation.

I used to work for the health dept.First thing we would do is scrape an culture the butcher blocks.
You would be amazed at the stuff they grew.
To each his own tho,I will not use end grain woods on the brds I make.

Originally Posted by mainaman

the cutting part is more a function of good geometry than a screaming sharp edge

Stefan do you use a double bevel?

Originally Posted by RoyalCake

Stefan do you use a double bevel?

yes double bevel, and of coarse on my traditional japanese knifes single bevel

Originally Posted by RoyalCake

Man you can prep breakfast then shave with it!! I bet that cuts like a dream

Well, sharp they are, but a shave wouldn't be very comfortable nor practical.
Like Stefan says, cutting ability is more than just sharp.
The angles on a e.g. Gyoto is far too steep to be able to shave comfortably with it, even if it is polished to a pretty decent bevel.
But for veggies and meat, yes, a truly sharp edge is definitely a plus in my book

Originally Posted by pixelfixed

I used to work for the health dept.First thing we would do is scrape an culture the butcher blocks.
You would be amazed at the stuff they grew.
To each his own tho,I will not use end grain woods on the brds I make.

I can see the concern.
But as Stefan says, properly cared for the wooden boards are no health hazard to anyone.

Keeping a clean board, and indeed the whole kitchen is essential to me.
Wooden boards or not

I've always used a wooden board and never had any........gibber gibber twitch drool twitch gibber.....where was I; ohh yes wooden boards, never had any I'll effects from them

As far as blunting a knife goes, any knife will dull over time that's why we sharpen them providing you don't use one of those ghastly glass ones or the like (which will wreck a good knife) a chopping board will have no I'll effect on a knife. At the end of the day its what they are designed to do !

The only time you will have issues is if you have put too steep an angle on the edge, then they will roll or chip. I've found if you put too steep an angle on western knifes the edges tend to roll and you end up with what looks like a long chip. The Japanese stuff (stainless) which tend to use harder steel just chip and you end up with an edge that looks like a saw. At least that's my experience anyway. For western stuff that use the x50crmov15 steel I stick an inclusive edge on in the 30-35° range, the Japanese VG10 (and its variants) I use a 25-30° edge and don't run into any real problems

How did the 5k edge go ?

Originally Posted by mike1011

How did the 5k edge go ?

Hasn't happened yet
But it's on my list!

Thanks Mike.