Reminded me of my knife collecting days early 80's (just cheap trash) when I read about Japanese (iirc) knives being tested by placing them in a slow flowing stream and letting a tree leaf flow towards it. If it is sharp enough it would simply splice the leaf in two...
I mean, yes it is reasonably sharp, but there is a little trickery going on here. If you watch closely, they start their cut first by piercing the bottle with the pointed heel of the knife, and then drag the blade through. It's kind of cheating since the hardest part of this is getting the cut started. Sliding a sharp knife through an already-parted material is WAY easier than being sharp enough to bite into an uncut material. Source: I hand-sharpen knives and obsess over edge performance.
Hard disagree. The whole point of that demonstration was to showcase the sharpness of their edge. The edge alone would not be sharp enough to open up that bottle so effortlessly, and by sneakily using the heel to pierce it first, it gives the impression that the blade is sharper than it is. Even a shitty factory edge could glide through an already-pierced surface. So yes, the video seems a bit misleading, or in other words: cheating.
*KEAL aka “It will keal” is a catch phrase used by Doug Marcaida, a judge on the History Channel show Forged in Fire. Marcaida says the phrase to mean “Keep Everyone Alive”
The sword that will kill to keep others alive . . . there is a book, in Japanese it is called the Hieho Kadensho. In English, it is called "The Life Giving Sword" translated by W. Scott Wilson. It is a good book.
I'm pretty sure it's a backronym i.e. he started saying it's an acronym after the fact so it seems more intentional than just a non-standard pronunciation of "kill."
You've never bought or encountered knives from china I see. They're shit, universally. Even if they aren't made of recycled scrap. Even if you do pay a lot for them. Every knife comes in a completely different random alloy. None of them hold good edges.
Few years ago I bought whetstones to sharpen my kitchen knives. I cut myself quite a few times afterwards as I was so used to just bouncing the blunt edges of my fingers.
Idk why you get downvoted, you're absolutely right. Sharp knives are safe knives. Less slippage, less force required to cut the food and therefore more control, less work overall and generally more awareness when you KNOW that your knife will make you paint the wall red if you just think about touching the edge. Since I've upgraded to good knives and take care of them, I have had almost no accidents, compared to before. And cleaner cut also heal better than messy slashes.
But I admit, the maximum potential damage of my freshly honed chef knife is a lot higher compared to that slightly sharpened sheet metal bastard I used before.
Wait…i think the lack of accident is due more to your experience than the knives themselves. Unless you’re saying that if you were given a knife of exceptional bluntness or sharpness you would hack your fingers up?
Experience plays its role for sure, but I am indeed saying that I will injure myself a lot more often with a dull knife than with a sharp knife. A duller knife means that you have to work with a lot more pressure on the blade, and more cutting motions. More pressure means less control and also more leftover momentum when you've finished the cut and the resistance is gone. More force also means that the blade slips more, amplified by the fact that a dull edge doesn't bite into the food as >>
There's evidence it last at least one water bottle long. I'll go back and gather more data, looks like it handles a second waterbot-- oh shit! a third! This knife show no signs of slowing down!
Probably not long. That's gotta be a very sharp angle, most kitchen knives should be kept at a 15°-20° angle for each side of the blades edge. Anything sharper than that will cut better for about 5 minutes
Given that your average home kitchen knife is so blunt you could ride bare-arsed to london on them this would be totally impractical for most use cases. I know *really* high end sushi preparation requires absurdly sharp knives but that's about it.
Just high end in general. I've gotten really into cooking and fell upon a subreddit. There's some expensive knives like you mentioned that can go for $1k. I got a decent one for $100 as a treat to myself...
There are several reasons for that. People buy Cheap knives, and/or put them in the dishwasher instead of hand washing them. Several also use them to open boxes and things as well. I have several high quality kitchen knives that are honestly almost a decade old. Get used multiple times a week. Sharp as the day they were purchased.
bigdukesix
Was expecting cake
fskn
RummageSaleBubbler
Haters will say it's fake. Bottle is pre-cut. No way that you're going to cut into a bottle against its flat surface.
hessians4hire
Water is not hard to cut though
jursamaj
I don't even want to be in the same room as anything that sharp. Know your limitations…
NaughtButOne
Remember: Sharp does not mean quality. You can sharpen plastic to a razor's edge. The quality is how long it will stay that way.
Sorrontis
damnnnn
cuttysark
I'd probably have no fingers minutes after using it and probably won't have felt a thing.
docLaughable
Upvote for the title
westPAguy
AvidApostate
Slower, you slut!
TupacAintDead
This kills the water bottle.
RummageSaleBubbler
Ok, that's actually impressive. Thought they were going to do the old swift bottle cut.
BlindedByTheWereLight
That is clearly the archetype of an inclined plane
versusentropy
I have to work on my sharpening skills. that's where tried to go. made it to 1 handed cucumber. that's at least 3 levels down.
zubax
Cuts harder than my ex's insults.
itecaxuodel24
Was expecting to be a cake
MrFancyPanzer
Feel like the edge won't last long.
ricpaul
Reminded me of my knife collecting days early 80's (just cheap trash) when I read about Japanese (iirc) knives being tested by placing them in a slow flowing stream and letting a tree leaf flow towards it. If it is sharp enough it would simply splice the leaf in two...
yb5xcg22t2101
If you look closely, it’s reversed
AgentCatherine
Oh man, he got the blunt wet.
dirtyketchup
I mean, yes it is reasonably sharp, but there is a little trickery going on here. If you watch closely, they start their cut first by piercing the bottle with the pointed heel of the knife, and then drag the blade through. It's kind of cheating since the hardest part of this is getting the cut started. Sliding a sharp knife through an already-parted material is WAY easier than being sharp enough to bite into an uncut material. Source: I hand-sharpen knives and obsess over edge performance.
jackpkmn
I wouldn't call that cheating, thats just good technique.
dirtyketchup
Hard disagree. The whole point of that demonstration was to showcase the sharpness of their edge. The edge alone would not be sharp enough to open up that bottle so effortlessly, and by sneakily using the heel to pierce it first, it gives the impression that the blade is sharper than it is. Even a shitty factory edge could glide through an already-pierced surface. So yes, the video seems a bit misleading, or in other words: cheating.
jackpkmn
I mean its an advertisement what do you expect?
dirtyketchup
I expect people like me and you to hold them accountable for being sneaky like that.
WhatUpDog3000
Keep that away from me. I sharpen my blades with a good margin of error to account for my ham-fists.
Pilgrymm
*KEAL aka “It will keal” is a catch phrase used by Doug Marcaida, a judge on the History Channel show Forged in Fire. Marcaida says the phrase to mean “Keep Everyone Alive”
theDogter
This woud be the cut test “it will cut”
sambaah05
Thats the claim now. But he used to say kill. He still has the kill merchandise on his site. Alongside keal.
BobJones786
The sword that will kill to keep others alive . . . there is a book, in Japanese it is called the Hieho Kadensho. In English, it is called "The Life Giving Sword" translated by W. Scott Wilson. It is a good book.
MeekrabJones
I'm pretty sure it's a backronym i.e. he started saying it's an acronym after the fact so it seems more intentional than just a non-standard pronunciation of "kill."
Perkunas687
I believe they started with "it will kill," but that was a bit too violent so they switched it to keal.
fknbastard
Which it clearly won’t. Someone is gonna die to keep everyone ELSE alive.
azazyel
BenderRodriguezz
Fuck... that water bottle had a family.
Taalii
More practice fodder you say
LaPotrilla
It never should’ve messed with the mafia then
10Upvotes
WhatSayYouCitizen
That will dull after about 2 cuts of a tomato
trumpypumpyinyourrumpy
Not my ginsu
InboxMeYourHDGIFs
That depends greatly on the type of steel alloy it's made of.
RichardPicture
pfft! if you're cutting steel alloy tomatoes, of course it will dull.
ByThePowerOfSCIENCE
not with glorious nippon steel, folded over 1000 times
jackpkmn
100% recycled Chinese scrap metal. It has a low chance of even actually being steel let alone any specific or high quality alloy.
InboxMeYourHDGIFs
If we're just pulling stuff out of our asses, then I think it's enchanted adamantium, and it will never dull or rust.
jackpkmn
You've never bought or encountered knives from china I see. They're shit, universally. Even if they aren't made of recycled scrap. Even if you do pay a lot for them. Every knife comes in a completely different random alloy. None of them hold good edges.
InboxMeYourHDGIFs
My problem is that there's literally nothing indicating this knife was made in China.
FrogBotherer
True but even if it was super duper steel an edge that fine wouldn't last very long.
salunatics
Wish I could get my kitchen knives that sharp.
deject3000
I’m more curious how long that edge will last. Could they repeat that trick again without and going it stropping?
SherMattLockSmith
You don't want them that sharp, they dull incredibly quickly.
ChristopherTallant
I don’t.
g0atsmuggler8
Ah yes, for when the recipe calls for one cup of water.
CyberHexx
Neatly diced.
jursamaj
*half a cup. The other half is on the floor.
tacos12345555555
I would lose a finger for sure
Quizz25S
You'd not even feel it
HPCmonkey
Actually, you would be less likely to lose a finger, unless you normally cut with a completely blunted edge.
RichardFenn
Few years ago I bought whetstones to sharpen my kitchen knives. I cut myself quite a few times afterwards as I was so used to just bouncing the blunt edges of my fingers.
JustTryingToHelpDude
Idk why you get downvoted, you're absolutely right. Sharp knives are safe knives. Less slippage, less force required to cut the food and therefore more control, less work overall and generally more awareness when you KNOW that your knife will make you paint the wall red if you just think about touching the edge.
Since I've upgraded to good knives and take care of them, I have had almost no accidents, compared to before. And cleaner cut also heal better than messy slashes.
JustTryingToHelpDude
But I admit, the maximum potential damage of my freshly honed chef knife is a lot higher compared to that slightly sharpened sheet metal bastard I used before.
kaarbaakimgr
Wait…i think the lack of accident is due more to your experience than the knives themselves. Unless you’re saying that if you were given a knife of exceptional bluntness or sharpness you would hack your fingers up?
JustTryingToHelpDude
Experience plays its role for sure, but I am indeed saying that I will injure myself a lot more often with a dull knife than with a sharp knife. A duller knife means that you have to work with a lot more pressure on the blade, and more cutting motions. More pressure means less control and also more leftover momentum when you've finished the cut and the resistance is gone. More force also means that the blade slips more, amplified by the fact that a dull edge doesn't bite into the food as >>
SarcasticComment
I'd be curious to know the work vs how long that level of sharpness would last. likely not worth maintaining for your average home use.
shinagami091
I think it partially depends on the material the knife is made out of and what they’re cutting
CogPrimus
There's evidence it last at least one water bottle long. I'll go back and gather more data, looks like it handles a second waterbot-- oh shit! a third! This knife show no signs of slowing down!
Narwhilian
Probably not long. That's gotta be a very sharp angle, most kitchen knives should be kept at a 15°-20° angle for each side of the blades edge. Anything sharper than that will cut better for about 5 minutes
volock
My fish filet knife would like a word. Agreed for about any other kitchen knife.
Narwhilian
Yeah I think a kitchen prep fish fillet knife is supposed to be 10-15 degrees per side so definitely a more fine angle
FrogBotherer
Given that your average home kitchen knife is so blunt you could ride bare-arsed to london on them this would be totally impractical for most use cases. I know *really* high end sushi preparation requires absurdly sharp knives but that's about it.
CheckFlop
Just high end in general. I've gotten really into cooking and fell upon a subreddit. There's some expensive knives like you mentioned that can go for $1k. I got a decent one for $100 as a treat to myself...
SarcasticComment
those are given more love than some people have for their neglected children
bound4doom
There are several reasons for that. People buy Cheap knives, and/or put them in the dishwasher instead of hand washing them. Several also use them to open boxes and things as well. I have several high quality kitchen knives that are honestly almost a decade old. Get used multiple times a week. Sharp as the day they were purchased.
WhenInDoubtC4
You haven't had them sharpened or sharpened them yourself? That's impressive!