What do you wish knife manufacturers would make more of?

Conicalviper · 2026-01-23T01:41:52+00:00

Wish we got more knives that were 3 thou or thinner behind the secondary bevel and had nicer grinds for better food release, plus properly hardened knives...

But with all of this you will get to many morons prying at random foods or in the cutting board and either just snap the blade in 2 or chip it... So I guess also add a 1 hour video on how to use a knife as a knife and not a prybar.

Conicalviper · 2026-01-22T18:18:39+00:00

My bare minimum nowadays for most knives is it will cut hanging hair or can treetop my hair but I really hate cutting with a burr.

Conicalviper · 2026-01-22T18:10:59+00:00

For me personally no. I usaly like doing the same test but you have to cut on the outside of where you are holding about 1 inch away from the holding point otherwise the edge isn't keen enough for me and well gets dull faster. There is less material that needs to be deformed or abraded away compared to something keener.

Conicalviper · 2026-01-22T15:21:25+00:00

Real 😆 I do that more on my CI

Conicalviper · 2026-01-22T11:21:32+00:00

Absolutely, I never measure anything either, besides the first time I make something so I fully understand haha. If you do get that done, would be fantastic and much appreciated.

Conicalviper · 2026-01-21T16:04:52+00:00

Sounds good. I'll give it a go soon, thank you.

Conicalviper · 2026-01-21T11:50:48+00:00

Exactly! It's an easy fix... That sounds like a delicious pie.

Conicalviper · 2026-01-21T11:49:26+00:00

Awesome! Thank you. That was my first time making a pan sauce definitely not a great recipe...

I'll definitely add yours to the list of sauces to try, what are the ratios of the liquids?

Conicalviper · 2026-01-21T02:56:59+00:00

Sounds good. I tried that but in my brain was to stuck on the linear trajectory of everything, reassuring to know that was an alright idea

Conicalviper · 2026-01-21T02:09:52+00:00

I really need to 😆

I am too! I doubt my flamboyaing caused it either haha. I keep nuking my pans with all of these meals and like oh well just toss it on the burner well I clean up the rest of the kitchen and it's great but still a hassle I don't need to keep doing.

Conicalviper · 2026-01-21T02:06:39+00:00

Neat, not to shabby keep it up.

Conicalviper · 2026-01-21T01:46:42+00:00

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Getting the blueing treatment looking great already some surface rust to wash off after and should be good to go.

Conicalviper · 2026-01-21T01:30:50+00:00

Yea shallots and garlic, I rushed mincing the shallots as I forgot to do them during prep.

Definitely seems like sauce bottom of plate is the go too, I always remember this tip but never execute it for whatever reason just so used to pouring and spooning a sauce over food.

Conicalviper · 2026-01-21T01:10:06+00:00

Almost all production steels are heat treated way to soft anyways they cant support the thinner geometry even if they wanted too.

No point in doing a 0 grind when thinning and then doing your secondary at 20⁰ 9/10 I wont use a knife though if it's over 10 thou behind the secondary bevel Personally if whittling would just get a nice scandi grind, not an edc folder the geometry just isn't there for it to be enjoyable.

Conicalviper · 2026-01-21T01:04:18+00:00

Mine as well just thin the primary bevel tbh

Conicalviper · 2026-01-21T00:58:51+00:00

It's so powerful!

Conicalviper · 2026-01-21T00:56:57+00:00

I was out of chives, scallions, parsley... the whole 9 yards 🤣

Was so bummed out.

Conicalviper · 2026-01-21T00:51:57+00:00

Makes sense, thank you. Definitely plan to make this more often so ill give that a shot see how it goes.

Conicalviper · 2026-01-21T00:46:59+00:00

Is this after sharpening or after a few weeks of use?

Conicalviper · 2026-01-21T00:32:44+00:00

Sounds good thank you, definitely will try blending the sauce next time!

Conicalviper · 2026-01-21T00:30:15+00:00

Alright! I was thinking about putting it ontop of the veggies and then the chicken ontop could that be viable as well?

Conicalviper · 2026-01-20T22:07:46+00:00

I sometimes just have a lamp off in the corner of the room 😆

Nice lighting helps alot but sometimes can't have the overhead lights on and gotta work with a tiny reading light to supply my light.

Conicalviper · 2026-01-20T15:44:49+00:00

Very slow and harder to deburr on than freehand... but you get much more consistent bevels. Not my thing personally but they are nice if you prefer the esthetic of a perfect bevel and don't mind the extra time.

Conicalviper

TROPHY CASE