expired Posted by botomoto23 • Nov 26, 2022
Nov 26, 2022 1:22 AM
Item 1 of 6
Item 1 of 6
expired Posted by botomoto23 • Nov 26, 2022
Nov 26, 2022 1:22 AM
Mac Knife BF Sale: 6 1/2" Japanese Veg. Cleaver $75, 7 1/4" Chef Utility Knife
& More + $3.50 S/H$50
$85
41% offGood Deal
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https://www.cutleryandm
It's normally at 145 ish and 130 is the lowest I've seen it at awhile. The deal with the paring and and the mth80 on the posters link is pretty great though.
It's a great highly reviewed knife. I have one but its more brittle than a german knife . An acquaintance careless flung it into the sink and the tip bent. But it keeps its edge for a long time, but I try to baby mines after the incident. I use it mainly to chop vegetables and slice boneless meat. It's also fairly light. I use a german knife for heavier duty task.
The nakiri is cheaper on overstock.
https://www.overstock.c
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https://www.cutleryandm
It's normally at 145 ish and 130 is the lowest I've seen it at awhile. The deal with the paring and and the mth80 on the posters link is pretty great though.
It's a great highly reviewed knife. I have one but its more brittle than a german knife . An acquaintance careless flung it into the sink and the tip bent. But it keeps its edge for a long time, but I try to baby mines after the incident. I use it mainly to chop vegetables and slice boneless meat. It's also fairly light. I use a german knife for heavier duty task.
The nakiri is cheaper on overstock.
https://www.overstock.c
Our community has rated this post as helpful. If you agree, why not thank kellybrf
Our community has rated this post as helpful. If you agree, why not thank choidiesel
Our community has rated this post as helpful. If you agree, why not thank ngsm13
Great value knife.
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Is that true?
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Is that true?
Blade thickness and edge sharpness/angle of bevel determine what it'll handle. Metal to some degree, but thickness and edge more so.
E.g. A thin metal blade with a 15 degree edge + frozen hard ribs and some whacking and twisting will more easily break the edge off than a thick butcher knife with a 30 degree edge.
....
Biggest problem with most home cooks is the inability to maintain a super sharp edge. So instead of cutting through, you're whacking with the edge - bending, breaking the metal.
Either learn whetstone sharpening the old fashion way, or get a belt sharpener like Work Sharp if you want surgically sharp edges.
There's the machines around $100 you pull a knife through the slots several times - these are decent.
Below that and you might as well take the knife to Ace Hardware and have their in-store knife sharpener machine stick a better edge on the knife vs manual pull thru knife sharpeners that really only get you a rough sharpened edge that'll chip quick.
...
And if you only have a thin, weaker, lighter blade, as long as it's surgically sharp, go slow and it'll cut through most anything.
(I'll just laugh watching, pull out my heavy Chinese butcher knife and finish it with a single whack.)
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