Sharpest Knife You Can Buy
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Obsidian knives are currently the sharpest possible knives known to man. Their staggeringly thin blades are the reason for this. The way that obsidian breaks are known as a conchoidal fracture.
The second thing I learned in cooking school, after how to hold a knife, was how to sharpen one. My chef-instructor told us with a glint of malicious glee in his eye that a sharp knife leaves a less-painful cut. He was right. The sharp blade makes a smoother incision; a dull blade leaves a jagged slash that is far more painful.
But now I'm a lazy home cook and don't keep my knives as honed as I should, which is why my ears (and fingers) perked up when I heard about the VMatter knife. The latest entrant into the high-end cutlery market, the VMatter promises to hold its edge for years without sharpening.
This is not some Amazing Ginsu-style knife that promises to be forever sharp thanks to minute serrations. Instead, according to the literature that comes with it, the VMatter uses a "revolutionary" amorphous metal alloy that has the best attributes of metal (strength!) and glass (smoothness!). The alloy, discovered at Caltech in Pasadena, Calif., is also used by Ford in its high-end engines and may someday be used in hip-replacement joints. Did I mention it's also bacteriostatic? It's not every day you spend your morning playing with a new class of matter.
There is no better time to put a knife through its paces than Thanksgiving. I tested my eight-inch slicing knife on a cornucopia of produce the Pilgrims could have only dreamed of. As in cooking school, my first test was reducing an onion to fine dice. The sharp edge meant I was truly slicing the onion, not crushing it into bite-sized submission as a duller knife does. The knife was then subjected to obscenely large carrots, chunky russet potatoes, and old woody parsnips. The VMatter made quick work of them all. Then came the waxed turnip and the squashes with their thick, armadillo-like skin. The knife went straight into an acorn squash and sliced it clean through. For anyone who has considered taking an axe to a gourd, meet your blade.
The VMatter instantly felt comfortable in my hand, like an extension of my arm. However, my delicate, ladylike hands, which have used Wüsthof knives for longer than I would like to admit, found the bolster (the area before the handle where the first finger and thumb grip the knife) larger than what I was used to; I came away with a sore patch on my hand the first day. By day two of the Thanksgiving cooking extravaganza ("Pie Day" in my house), my hand was already accustomed to the handle. As with any knife, I recommend you hold one before you buy it to see how it fits your hand. The ideal knife should feel comfortable and balanced.
These knives deserve to be sharpened. That's another column. Usually, by the time I hear that knife-sharpening truck go by, ringing its guilt-tinged triangle, and I grab my knives and make a run for it, the driver has ambled halfway up the street.
When travelling, staying at your holiday accommodation, visiting friends' homes, camping, fishing, or hunting, at some point you are going to need to reach for a knife. But what happens when you don't carry your own? There is a reason why an everyday carry knife is not just a good idea but essential to getting any knife task done without struggling or even cutting yourself.
I saw a kid that was given a knife by his dad, just a small folding knife, the best gift ever for a young lad, but before the kid was allowed to run off and look for something to cut or whittle, the dad sawed the knife on the curb of the pavement. The intention was to blunt the knife, so the knife was rendered 'less dangerous'. The kid was decimated by the violation of his new knife and was forced to put more effort into a knife task causing the knife to slip occasionally resulting in a few nasty gashes.
Just cutting some biltong, preparing meat, or even cutting a loaf of bread can become a dangerous activity with a blunt knife. Rummaging through the draws of a hunting lodge reveals a multitude of knives and after trying the entire 'range available', none were suitable for the task at hand, in fact, some were downright dangerous as the blade twisted or slipped under the cutting pressure.
The solution of course is to carry your own knife. You will never be disappointed when you are using a good knife. The blade slices as intended, going where you want it to go. There is a great amount of pleasure and satisfaction to be found in a task that is performed well with the right tools for the job.
Most knife accidents are not the result of the knife being "too sharp" they are a result of poor quality causing the knife to flex, break or slip. A sharp knife allows the user to apply less pressure in the cutting or slicing action.
Using less pressure means that you have more control over your knife, and you can stop the cut immediately when the knife has moved through the resistance, and not end up "following through" with all your effort as the knife exits the resistance.
If there is a single tool that every hunter or outdoorsman needs, it is a knife. Knives come in all sorts of sizes and shapes because they are designed for all sorts of different applications. Hunters need certain blades to take care of game in the field and different blades to process the meat. Outdoorsmen, of course, also need general utility knives to take care of the multitude of chores they are faced with on a daily basis. Here is a collection of the best new knives for 2022 that cover every application from EDC to a toolbox you can wear on your belt.
A camp knife is a tool, just like an axe, that no hunting camp should be without. And a camp knife is not a little knife. It should be big enough to cut brush, bad enough to make kindling, and wicked enough to fight off a black bear. The Ka-Bar Camp Turok is all those things. Manufactured in the USA, it has a flat-ground, 1.75-inch wide, 8.0-inch long, drop-point blade made from 1095 Cro-Van steel. The handle is brown Ultramid, and the knife comes with a hard plastic, MOLLE compatible sheath. Overall length is 13 inches, and the knife weighs less than a pound.
Not all knives are CNC machined with alloy steels and plastic handles. There are still a few craftsmen making knives with their hands using steel and bone. Two of those are from Kodiak, Alaska. Alaskan Awful only builds about 200 knives per year, and each knife is hand-forged by a father-daughter team from pure carbon steel. The Teeny is their newest, and it features a 2.75-inch carbon-steel blade forged from an old hay rake. The bolster is poured pewter and the one-piece handle is made of deer antler. Each knife ships with a handmade sheath and is guaranteed for at least as long as its makers are on the good side of the sod. Part of the proceeds go to the Horse Program at the Kodiak Baptist Mission. Made on order for $185.00.
This is another knife made specifically for rendering meat and it is one that should live at your deer camp. The Professional Boning Knife from Knives of Alaska features a D2 steel blade with a hardness of between 59 and 61. It has a 5.0-inch-long blade with a 18- to 20-degree bevel, and the knife only weighs 4.2 ounces. It is available in both a flexible and semi-flexible option, with a substantial Sure-Grip handle for maximum control and comfort that has an integral lanyard hole. This knife is made in the USA and has a suggested retail price of only $54.
Finding the best kitchen knife is no simple matter. Chefs' knives are used in different ways for dicing veg, slicing salad, carving meat and cleaving joints and come in different thicknesses, types of steel, lengths and styles. Should you go for a Japanese or German-style knife? Carbon steel or stainless steel? It's a lot to take in.
The classic German-style cook's knife, Wüsthof stands out for its sturdiness and balance. When held by the bolster (the lump in the middle, between the blade and the handle), neither the blade nor the handle feel overly weighty, a sign of a well-balanced knife.
I like the very classic French-German look, with full tang (the rear half of the blade that forms the core of the handle) and three visible rivets. The blade curves up at the end, which makes certain tasks a little easier, particularly quickly mincing herbs. The handle, while not rounded, is incredibly smooth, so none of the edges dig into the palm. The blade, which has a Rockwell rating of 56, is broad enough to use on the flat to crush garlic cloves without fear of injury. All in all, a great knife for making the first step up into the world of serious cheffing.
Germany's top three knife-makers are Wüsthof, Zwilling and Henckels - the latter two being part of the same company. Henckels is slightly more affordable, so the fight at the top end is between Wüsthof and Zwilling: Wüsthof's blades are sharper and harder, but Zwilling's are said to last longer before chipping.
This Pro chef's knife is "Friodur ice hardened", a type of tempering supposed to increase the steel's flexibility and resistance to erosion. Whether that justifies the £20 premium over the Wüsthof is hard to gauge. The first thing you notice is its big, weighty feel. It's much heavier than the Japanese knives below and leads you to adopt a pinch-grip where the handle meets the blade.
This is intentional, and gives you more accuracy when using the tapered end of the blade for fiddly work like de-seeding chilli peppers. But the Zwilling also feels good as a rocking, veg-chopping knife and the tapered shape is particularly good for making long, effortless slices in meat and fish. One advantage of the (imperceptibly) softer steel is that it's easier to resharpen. So, while this is not a cheap option, it's a solid all-round workhorse that should last years.
As knifemaker Laurie says above, Global made a huge splash when they came on the scene, with a lot of talk about Samurai sword-making tradition that isn't entirely called for (the factory made western-style tableware until 1983). They are very impressive knives though. 781b155fdc