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Originally Posted by Austin Cowart
what a great way to spend he time i should be sleeping!
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Welcome to my world. I'm often up that late working.
Your point has some merit. Obviously, not every Japanese cutler spends 14 hours per day hammering steel over a charcoal fire. But many do, and more companies than you would guess. Google "The Japan Wood Worker" and peruse their kitchen knife section.
But back to the debate. I find that some knife users relate an odd circular logic. It goes something like this: "It's no point buying good knives, because my job/hunting is abusive. The blades on these knives go dull faster than a good knife, so it does no good to sharpen them (or I do not know how to sharpen.) Since I need to cut material, I use serrated blades. They work when abused. Why abuse a good, well cared for knife, so I buy a cheap knife..."
I still hold to my argument. Below is a
12 dollar knife featured in The Japan Wood Worker Catalog. Primarily, it is to be used in a woodworking shop, sometimes used to score a line. Trust me, it can take all of the abuse you can throw at it.
For this debate, I sharpened it to a mirror finish, obviously, no serrations. I shall include this knife for inspection at my stand.
As you know, later today I will meet with the sous-chef that borrowed my white steel knife. Remember, it costs around 50 bucks--nothing special--many of you buy Benchmades for several times that amount. My gues is that the sous-chef will relate that this knife "cut everything in the place--their sharpest knife ever." All you need is to use a tool properly.
Here's the 12 dollar knife:
