monty3777
is Blowin Smoke!
- Joined
- Jul 13, 2008
- Location
- Happytow...
I wonder if I can get some help from you folks. When you consider what makes a knife "good" or even "great" what comes to your mind? Is a knife great because it can be used aggressively and requires little to no maintenance while keeping a good edge? Or do you consider a knife great only if it can scream, regardless of how often it needs to be sharpened or if it needs special care?
I realize that some of you would probably add other options - feel free to do that. But I wanted to start with the issue of utility vs. performance and see where that leads us.
I'll be honest, I have an agenda. I have come to realize that it is impossible, or nearly impossible at a reasonable price point, to produce a knife that can be scary sharp, while also being low maintenence. In reality, people have to choose maitenance over possible super sharpness, or vice versa. In addition, super sharpness isn't always a good thing for knives used on certain types of food. I'd love to know whether people have these issues in mind when choosing a knife - and when choosing how to sharpen them. I think your opinions will help me choose the right edge for folks. I'd rather give people what they want then what I think they need. All this is part of my desire to find the perfect BBQ knives and the perfect BBQ edge :crazy::laugh:
I know we have gone down roads like this before, but I thought it would be interesting to get right to the point and get some specific feedback on these specific questions.
I realize that some of you would probably add other options - feel free to do that. But I wanted to start with the issue of utility vs. performance and see where that leads us.
I'll be honest, I have an agenda. I have come to realize that it is impossible, or nearly impossible at a reasonable price point, to produce a knife that can be scary sharp, while also being low maintenence. In reality, people have to choose maitenance over possible super sharpness, or vice versa. In addition, super sharpness isn't always a good thing for knives used on certain types of food. I'd love to know whether people have these issues in mind when choosing a knife - and when choosing how to sharpen them. I think your opinions will help me choose the right edge for folks. I'd rather give people what they want then what I think they need. All this is part of my desire to find the perfect BBQ knives and the perfect BBQ edge :crazy::laugh:
I know we have gone down roads like this before, but I thought it would be interesting to get right to the point and get some specific feedback on these specific questions.