OK so you only get 1 knife......

Out of curiosity, why no AEBL? I never thought of it as a delicate steel or having bad edge retention. Is there something I'm missing about it? (Which is likely because I don't know a lot) :lol:

 

Must have never used AEB-L, done by Adam Marr. My Marrs were tough as nails, and took wicked edges.

 

don't get me wrong! I love my aeb-l steel knives from DT & Marko. It took very fine/wicked edge & very easy Sharpening; however, edge holding were never aeb-l steel's forte.....compare to some high carbon stainless steels & pm steels.

 

only one knife;no gyuto for me I think a 120 to 150mm parer in white or blue for me,I don't see me peeling an apple with a 270mm gyuto

 

Gotcha. I guess I always thought edge retention was pretty good for AEBL, but yea, compared to some others, not as much haha.

 

Yep, that is a sweet knife Chuckles, but I am not so sure the elusive yeti (Justin) will be along any time soon.

k.

Edit: that knife has one of the best integral bolsters I have ever seen.

 

One knife huh…I'm still thinking don't rush me.

k.

 

Yea but I want to see you chop cabbage with a paring knife.

 

I've tried Adam Marr's 52100 Honesuki Karring lent me, Adam truly make great knife! I agree AEB-L steel has good toughness & took very fine wicked edge; however, edge retention is just ok, not too impress after all. edge holding just isn't strong point for AEB-L steel, IMO!
I'm looking forward to read your review of Rader's new stainless steel.

 

You could always take a peeler with you, the thread says only one knife but not only one kitchen utensil

 

pshaw - simple. you guys just need some knife skills.

Who needs a peeler? (love the description, "the only downside is that if you make a mistake you cut off your hand...")

 

Damn, the tip of that knife gets worryingly close to his eyes.

I hope he never does that hangovered.

 

How many apples did this guy ever cut?!

 

That was his first and only one... he quite while he was ahead

 

be right back, buying some apples.

 

next thread will be 'so which is your most hideously ugly knife....'

 

I try not to use that knife. It makes hands hurt and I wonder how I used it or 5 years before getting a new one or how so many culinary schools in the area give it to students to use...

 

Because they got it as a student to use so every student should get to experience such exquisite pleasure. And thus a tradition was born!