When Kershaw first ran away with a knife, this was a gift from my girlfriend’s parents. A small six-inch basket knife from the classic line, not all that impressive. But I was like a kid in high school. I was flattered about getting the knives maybe years ago (the cost is somewhat prohibitive).
In the years since I have owned knives I can honestly say that I have put myself through my paces and tested the limits of steel many times. Absolutely, I like my knife, but I believe that it is not enough to give you my opinion about satisfaction, so here are some top reasons< Why do I want these knives so much? D-shaped handle
The handles on the escape knives have a somewhat D-shape, where one side of the handle curves inward to accommodate your grip. This provides a sense of stability that allows for more confidence in knives with a standard grip. Additionally, if you work on the cutting board for a long time, the shape provides less hand fatigue.
Ogula point shape
The tip of the escapement knife curves to designate a so-called “drop-point” that lowers the control force applied to the knife. This design allows the force to be sent through the knife more evenly, making cuts at the tip feel as strong as those made at the base. This is very important when we work with especially one or two knives in food preparation (as most of us are when cooking at home ).
Place with a generous hand
Avoid a lot of space between the shoulder blade and the handle of the knife, which provides ample room for the hand. This inclination avoids hurting your hand when you end up cutting the food you are working on, or against the board.
Hardness of iron
The blades are made from VG-10 Stainless Steel, which, if you didn’t know, it really is. really iron Cultivators are so hard to avoid that they are only rarely sharpened, and some are still sharpened. That means more time cutting, and less time caring for the sharpness of your knife. Additionally, since sharpening material removes material from the steel, it means your knife will last longer.
But a party cannot last forever, and the best fruits have their backs. Here are some of the knives that I was miserable with.
Cost
Cultivators run away not cheap. They may not be the most expensive, but they certainly don’t run into the middle ground of kitchen knives. people have at home. The store was worth a multi-hundred dollar purchase.
Hardness of iron
The hardness of the knife is a great advantage to avoid, it should also be retracted. Sharpening knives cannot be done on a sharp standard, since the metal is so hard to sharpen that it is likely to dull the knife. Escape offers you to sharpen knives in their workshop, which is great, even though you’ll be carrying the knife for several weeks. In addition, the knife is said to ship, and if you don’t have the original box, it can be a tricky package.
Moreover, sharpening knives is not as simple as the others, since the tip uses a different angle than most standard, European-style knives. This means that almost all automatic or electric sharpeners cannot cut (get it!?).
Time stress
Perhaps the most difficult part of owning knives is looking at other uses. Some of my friends don’t understand how valuable these knives are, and tend to do with them like they’re trying to cut meat into pieces. tops”> counter top for kettles and plates to sit on. I was mortified when I found one of my knives sitting under the sink in my sink because someone had used it and put it there to clean it. Don’t even ask me how I felt when I saw someone using my knife to spread bread on bread.
Still…
Overall, I really love my knives. Using these is somewhat cathartic for me. Slicing tomatoes, I feel like I’m using a sword for an infomercial display. Even in retrospect, I recommend these knives, if only because I found that having a knife style made me enjoy cooking so much more. And this is what it is, isn’t it?
