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  #1026  
Old April 15th, 2016, 03:06 PM
Mike_Rupp Mike_Rupp is offline
Mike Rupp
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Join Date: Apr 2004
Location: Mercer Island, WA
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Quality in a knife is a difficult thing to define. As the hardness of a metal goes up the blade will stay sharp longer, but does that make mean it's a higher quality knife?

My Japanese knives are very hard compared to my French knife. They will go through an onion like it's butter. I can bang them on a board and they'll stay sharp for a long time. However, all it takes is a slight fuckup in technique by twisting the blade a little and the edges will chip. The French knife is soft & requires sharpening more often, but the thing is a Mack truck. You can't hurt the thing. I've had it for 20 years or so and I never nicked the edge. I have a Japanese knife that I fucked up after a few months.

Which one is the higher quality knife?
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  #1027  
Old April 15th, 2016, 03:21 PM
johnlee johnlee is online now
John Lee
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Join Date: Sep 2003
Location: Torrance, CA
Posts: 15,304
This one is easy.

Hardness, at least on the Rockwell scale, is a number. The higher the number the better.
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  #1028  
Old April 15th, 2016, 07:09 PM
dchapman dchapman is offline
Daniel Chapman
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Join Date: Dec 2005
Location: VA
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Higher the number the more brittle. Like glass. So by that logic a ceramic knife is better. I hate ceramic knives.

Best knife I have a is a low end Henckel. I wish I could find another. It's an 8" chefs knife. It has a thin blade that's slightly flexible. I don't think it's meant to be flexible, that's just how cheap it is. It never goes dull. I can trim the skin off a whole pork belly side with that knife and then slice a tomato. My more expensive knives need a quick honing after trimming pig skin off a pork belly. It's like cutting sand paper.
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  #1029  
Old April 16th, 2016, 02:51 PM
JMH JMH is offline
Jonathan Hanson
 
Join Date: Aug 2004
Location: Tucson, more or less.
Posts: 274
A higher rockwell number does not necessarily translate to better edge retention. Wear resistance, toughness, hardness, strength, ductility—each of these is a distinct property in a blade steel.
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  #1030  
Old April 16th, 2016, 03:58 PM
johnlee johnlee is online now
John Lee
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Join Date: Sep 2003
Location: Torrance, CA
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You guys have been reading ExPo too long.

My higher-the-number-the-better comment was a joke.
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  #1031  
Old April 16th, 2016, 04:51 PM
JMH JMH is offline
Jonathan Hanson
 
Join Date: Aug 2004
Location: Tucson, more or less.
Posts: 274
I was talking to Mike.
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  #1032  
Old April 17th, 2016, 06:20 PM
johnlee johnlee is online now
John Lee
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  #1033  
Old April 20th, 2016, 08:35 AM
johnlee johnlee is online now
John Lee
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  #1034  
Old April 20th, 2016, 03:52 PM
johnlee johnlee is online now
John Lee
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Join Date: Sep 2003
Location: Torrance, CA
Posts: 15,304

That was on Riedel's facebook today. Not only is the sommelier smoking hot, but the Captain America decanter is looking awesome too.

I did a search on that restaurant and saw the owner of that joint:


Entire article here:

http://www.kansas.com/entertainment/...le1270506.html

Quote:
Mike Issa’s decanters are like sculptures, some twisty, some tall, some clear, some multicolored. They’re so valuable, starting at around $250 and going up to around $2,000, that they’re handled with great care and never left at tables. Employees appear to hold their breath when they’re carrying them.

Mike Issa says the brothers decant every bottle of wine sold in their restaurants, and they serve wine only in Riedel stemware.
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  #1035  
Old April 21st, 2016, 09:48 AM
johnlee johnlee is online now
John Lee
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  #1036  
Old April 21st, 2016, 09:56 AM
johnlee johnlee is online now
John Lee
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Join Date: Sep 2003
Location: Torrance, CA
Posts: 15,304
Another one:


I think he's rocking the 7 Up Sub. At least it looks like it. Hi-res:

https://c2.staticflickr.com/2/1606/2...7e678d91_o.jpg
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  #1037  
Old April 26th, 2016, 03:24 PM
johnlee johnlee is online now
John Lee
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  #1038  
Old April 26th, 2016, 03:35 PM
johnlee johnlee is online now
John Lee
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Location: Torrance, CA
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  #1039  
Old April 26th, 2016, 06:25 PM
mjv mjv is offline
marcus vitale
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Join Date: Dec 2007
Posts: 308
i despise those fallopian tube, intestinal track, looking decanters. it looks like a coiled up dog turd. its trying to hard, and I'm sure there some fucking science reason why its better, how it makes the wine aerate, etc.
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  #1040  
Old April 26th, 2016, 08:17 PM
blue blue is offline
Bill Gill, aka chump hater
 
Join Date: Sep 2003
Location: Scottsdale, Arizona
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Thank you.
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2004 D2

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  #1041  
Old April 27th, 2016, 10:00 AM
johnlee johnlee is online now
John Lee
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Join Date: Sep 2003
Location: Torrance, CA
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Quote:
Originally Posted by mjv
i despise those fallopian tube, intestinal track, looking decanters. it looks like a coiled up dog turd. its trying to hard, and I'm sure there some fucking science reason why its better, how it makes the wine aerate, etc.

Awesome.
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  #1042  
Old May 20th, 2016, 11:09 AM
johnlee johnlee is online now
John Lee
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  #1043  
Old June 13th, 2016, 04:08 PM
johnlee johnlee is online now
John Lee
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Location: Torrance, CA
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  #1044  
Old August 7th, 2016, 11:24 AM
chris snell chris snell is online now
Christopher Snell
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Location: Manhattan, KS
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  #1045  
Old August 7th, 2016, 04:06 PM
dchapman dchapman is offline
Daniel Chapman
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Join Date: Dec 2005
Location: VA
Posts: 1,077
Quote:
Originally Posted by johnlee

That belongs in the Plumbers Snorkel thread.
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