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(YouTube) Video The sharpest video you'll ever see about making kitchen knives   (youtube.com) divider line 33
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5136 clicks; posted to Video » on 20 Jun 2012 at 1:26 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-06-20 10:04:42 AM
Cutlery trifecta complete?
 
2012-06-20 10:13:31 AM
that was oddly fascinating.
 
2012-06-20 10:20:25 AM

FlashHarry: that was oddly fascinating.


Yeah. I expected to be bored 3 seconds in... kinda cool hobby. And useful, too.
 
2012-06-20 11:49:00 AM

downstairs: FlashHarry: that was oddly fascinating.

Yeah. I expected to be bored 3 seconds in... kinda cool hobby. And useful, too.


I might buy one if he didn't charge over a hundred bucks per blade
 
2012-06-20 12:48:42 PM
Eh, couldn't really get into it without the soothing Canadian accent of the "How It's Made" guy.
 
2012-06-20 12:50:01 PM
That was really cool.
 
2012-06-20 02:04:08 PM

FlashHarry: that was oddly fascinating.


That hit me dead in the center of my industrial-engineer heart. Sharp as a motherf*cker. I wonder how it holds its edge over time. At $100 per, I'd hope "a long time."
 
2012-06-20 03:09:05 PM
For all that effort, why not use stainless?
 
2012-06-20 03:17:56 PM
"Look at that tomato!!!" -Ron Popeil
 
2012-06-20 03:41:48 PM
"Safety first" Except running the belt sander without goggles, there, Chuck.
 
2012-06-20 03:44:55 PM
i.qkme.me

no really, am i the only one afraid of maiming myself with a sharp knife
/hot
 
2012-06-20 04:05:43 PM

unyon: For all that effort, why not use stainless?


Stainless can't hold an edge. Many chefs won't use it.
 
2012-06-20 04:12:10 PM
I love making tools. I've built a marking knife, a carving knife, a bow saw, a weed whacker and some others. I want to make a scythe to use instead of a lawnmower, but I'd need a pretty long piece of spring/tool steel. I'm thinking suspension leaf spring.
 
2012-06-20 04:49:27 PM

ArkAngel: downstairs: FlashHarry: that was oddly fascinating.

Yeah. I expected to be bored 3 seconds in... kinda cool hobby. And useful, too.

I might buy one if he didn't charge over a hundred bucks per blade


You don't know much about quality kitchen knifes, do you?
 
2012-06-20 05:11:31 PM

CommieTaoist: Eh, couldn't really get into it without the soothing Canadian accent of the "How It's Made" guy.


Yea, it would have been complete then
 
2012-06-20 05:12:41 PM

lordmoon: ArkAngel: downstairs: FlashHarry: that was oddly fascinating.

Yeah. I expected to be bored 3 seconds in... kinda cool hobby. And useful, too.

I might buy one if he didn't charge over a hundred bucks per blade

You don't know much about quality kitchen knifes, do you?


do most people?
 
2012-06-20 05:34:23 PM
My old man does this kind of thing. Makes some interesting knives and punch daggers. Great hobby for him and I end up with some really nifty pieces.
 
2012-06-20 05:54:15 PM

loonatic112358: CommieTaoist: Eh, couldn't really get into it without the soothing Canadian accent of the "How It's Made" guy.

Yea, it would have been complete then


That would be Mr Mark Tewksbury:

http://en.wikipedia.org/wiki/Mark_Tewksbury
 
2012-06-20 07:10:16 PM

lordmoon: ArkAngel: downstairs: FlashHarry: that was oddly fascinating.

Yeah. I expected to be bored 3 seconds in... kinda cool hobby. And useful, too.

I might buy one if he didn't charge over a hundred bucks per blade

You don't know much about quality kitchen knifes, do you?


Oh, I do. But I still can't afford it
 
2012-06-20 07:14:30 PM

lordmoon: You don't know much about quality kitchen knifes, do you?


I do know one thing... how to make the plural of knife.
 
2012-06-20 08:32:42 PM

haterade: [i.qkme.me image 500x500]

no really, am i the only one afraid of maiming myself with a sharp knife
/hot


Dull knives are actually more dangerous since you have to use more force.
 
2012-06-20 08:56:40 PM

Wangiss: unyon: For all that effort, why not use stainless?

Stainless can't hold an edge. Many chefs won't use it.


The people at Victorinox Forschner would like a word with you. Only the most widely used brand of cutlery in the food service industry.
 
2012-06-20 09:37:47 PM

Gough: Wangiss: unyon: For all that effort, why not use stainless?

Stainless can't hold an edge. Many chefs won't use it.

The people at Victorinox Forschner would like a word with you. Only the most widely used brand of cutlery in the food service industry.


Widest use doesn't mean used by the best, it just means used by the most. That counts school cafeterias, Taco Bells, and Chilis. I wouldn't trust those places to invest in quality cookware. It's not profitable.

That said, the dude was pretty sloppy with the glue there. Yes, my grandfather made knives when he really needed them, and he would never have allowed that.

/family still has all but one of his knives
 
2012-06-20 09:56:16 PM
One Word:
obsidian
 
2012-06-20 10:38:37 PM
Where was the forging? The past 3 knife making videos I've seen have been dudes grinding down metal. The art is with the anvil.
 
2012-06-20 11:52:52 PM

Johnny Blue Jeans: Where was the forging? The past 3 knife making videos I've seen have been dudes grinding down metal. The art is with the anvil.


True, but stock removal methods produce kitchen knives just as useful.
 
2012-06-21 03:04:41 AM
that's not a knife.

THIS is a knife.
 
2012-06-21 09:04:04 AM

stonelotus: that's not a knife.

THIS is a knife.



Oh, man, thanks for posting that - 'twas awesome.

In a world where I'm employed, I'd totally debate spending $2400 on an 8" chef's knife with this kind of pattern:
 
2012-06-21 12:35:31 PM
Try this video, about Cut Brooklyn:

This is made by hand
 
2012-06-21 03:53:17 PM

Loomy: stonelotus: that's not a knife.

THIS is a knife.


Oh, man, thanks for posting that - 'twas awesome.

In a world where I'm employed, I'd totally debate spending $2400 on an 8" chef's knife with this kind of pattern:



Damascus steel man....pretty much the best you can get. In this case you are getting serious quality. $2400 might be pretty steep but I bet the knife would last generations.
 
2012-06-21 06:07:19 PM

stonelotus: that's not a knife.

THIS is a knife.


that video made me want to quit my job right now and start making knives.
 
2012-06-22 03:54:58 PM

Geeves00: Loomy: stonelotus: that's not a knife.

THIS is a knife.


Oh, man, thanks for posting that - 'twas awesome.

In a world where I'm employed, I'd totally debate spending $2400 on an 8" chef's knife with this kind of pattern:


Damascus steel man....pretty much the best you can get. In this case you are getting serious quality. $2400 might be pretty steep but I bet the knife would last generations.


Damascus steel no longer exists. All there is is copies of the pattern
 
2012-06-23 12:06:01 AM
Kershaw Shun is a good substitute for a $2300 Kramer . . . (not the same, but a great knife)

www.bronksknifeworks.com

//11 yr kitchen vet
//shun was my baby (still is)
 
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