scdub
Basic Member
- Joined
- May 29, 2004
- Messages
- 2,960
Hi All,
I recently purchased a new kitchen knife from one of our BF makers: Johnathan Mitchell
Mitchell Knives
. It’s a Bunka style kitchen knife with very thin geometry, and it cuts better than any other larger knife that I own. I have a Robert Herder “Windmill” paring knife with even thinner geometry (I thinned it considerably when I got it), and it’s the only blade in my house that’s a better cutter.
Just for fun, I came up with a little challenge to confirm my suspicions about the performance of this new knife, and to see who else out there is cutting with a real laser blade.
Gentlemen (and ladies): Start your engines and start dropping those potato cubes! (Approximately 1”x1”x1” cubes of Russet potato dropped from 12” above the apex of the edge).
To pass, the cube must be divided into two pieces and the edge must go through the main body of the cube.
Extra points for pics or videos of your efforts and knives that pass the test.
I recently purchased a new kitchen knife from one of our BF makers: Johnathan Mitchell
Mitchell Knives
. It’s a Bunka style kitchen knife with very thin geometry, and it cuts better than any other larger knife that I own. I have a Robert Herder “Windmill” paring knife with even thinner geometry (I thinned it considerably when I got it), and it’s the only blade in my house that’s a better cutter.Just for fun, I came up with a little challenge to confirm my suspicions about the performance of this new knife, and to see who else out there is cutting with a real laser blade.
Gentlemen (and ladies): Start your engines and start dropping those potato cubes! (Approximately 1”x1”x1” cubes of Russet potato dropped from 12” above the apex of the edge).
To pass, the cube must be divided into two pieces and the edge must go through the main body of the cube.
Extra points for pics or videos of your efforts and knives that pass the test.
