scott.livesey
Dealer - Purveyor
some rambling by an old sailor.
thinner is better, most of the time. most blades in my kitchen are 1.5mm or 1/16" at thickest part of spine. back to basics, geometry cuts and it is easier to get good geometry with thin steel.
for old folks like me, size and weight makes a difference. my everyday knives are about 4" edge and 2 oz., larger slicer is 8"edge and about 3 oz.
my knives are for cutting boneless protein, fruit, and vegetables. shaving sharp edge stays than way for 6 or 7 months between touch ups. I have a hacksaw for frozen foods and bones.
make handles comfortable for old folks with achy joints.
stainless is ok, but if you wash after each use and double dry. carbon steel works good
more as i think about it
thinner is better, most of the time. most blades in my kitchen are 1.5mm or 1/16" at thickest part of spine. back to basics, geometry cuts and it is easier to get good geometry with thin steel.
for old folks like me, size and weight makes a difference. my everyday knives are about 4" edge and 2 oz., larger slicer is 8"edge and about 3 oz.
my knives are for cutting boneless protein, fruit, and vegetables. shaving sharp edge stays than way for 6 or 7 months between touch ups. I have a hacksaw for frozen foods and bones.
make handles comfortable for old folks with achy joints.
stainless is ok, but if you wash after each use and double dry. carbon steel works good
more as i think about it