I love this video. So awesome. I love to sharpen knives. I use Japanese water stones myself. And totally agree with the guy in video about Japanese knives. Probably some of the best knives in the world. I have a 10" Sugimoto chefs knife from Japan, it is so gorgeous. The interesting thing is, Sugimoto also made, or maybe still does make samurai swords.
japan does not have a monopoly on good steel, personally I find may Japanese blades overly hard (just a little to brittle) for kitchen use and prefer those made in Austria, and by a couple of Finnish companies they leave the edge easy to sharpen and repair with reasonable durability
Brice Moss wrote: japan does not have a monopoly on good steel, personally I find may Japanese blades overly hard (just a little to brittle) for kitchen use and prefer those made in Austria, and by a couple of Finnish companies they leave the edge easy to sharpen and repair with reasonable durability
I'll have to check out some knives from Austria and Finland. I used a Swiss knife for many years and it always performed well. Even the German knives I used were good quality also.
What are some of the brands of those Austrian and Finnish knives?
I had some knives I liked (Kiwis) but after regrinding to take out holes in the blades, I figured out my wife needed a couple of cleavers ... Yeah, a small axe, cuts through chicken bones (and others) just fine. The big problem at our house is matching the tool to the job. I grew up with the idea a tool is something to be passed down... everyone else seems to be from the replacement school.
Len, I hear ya! My "good knives" don't get used as much 'cause I have to use them and hide them or find them in a drawer with all manner of knife-dulling implements.
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