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| Taking A Big Bite; Knife in the works... | |
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| Tweet Topic Started: Mar 8 2011, 09:38 PM (1,873 Views) | |
| Bear_Blade | Mar 8 2011, 09:38 PM Post #1 |
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Line Cook
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Well, got a little lets say silly today, grabbed a hunk of CPM154, and proceded to remove everything from that bar of steel that wasn't a bread knife. I didn't realise that there was so much bread knife in that bar of steel. As is right now, it's 320mm along the edge. Got the serrations started, all placed, now to widen them and polish the deep scratches away before HT. Is 320mm too big? |
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| rockbox | Mar 8 2011, 09:57 PM Post #2 |
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The Instigator
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I don't know about bread knife but it would a kick ass cake knife. |
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| Bear_Blade | Mar 8 2011, 10:09 PM Post #3 |
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Line Cook
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I'll put up some pics in a couple days... |
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| mattrud | Mar 9 2011, 08:15 AM Post #4 |
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Dish Washer
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No such thing as to big :P |
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| watercrawl | Mar 9 2011, 08:40 AM Post #5 |
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Line Cook
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320mm bread knife? :o That's big! |
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| oivind_dahle | Mar 9 2011, 12:42 PM Post #6 |
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Dish Washer
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Gude got a 320 breadknife http://zknives.com/knives/kitchen/ktknv/misc/gudebk320.shtml Can you match the price Pierre? :) A forum breadknife :) |
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| Bear_Blade | Mar 9 2011, 08:30 PM Post #7 |
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Line Cook
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Nope! Can't match price, but I'll beat the crap out of it! Mine will be thinner, and harder by at least 5 points rockwell! Not to mention, if it works out, you should be able to sharpen it on regular stones (I hope) |
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| rockbox | Mar 9 2011, 08:43 PM Post #8 |
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The Instigator
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Sharpen with regular stones? Tell me more!!!! |
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| Bear_Blade | Mar 9 2011, 09:37 PM Post #9 |
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Line Cook
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The idea is with the serrations on one side, sharp and polished, you would simply lay the oppisite side of the knife flat on the stone, and sharpen as you would the back side of a single bevel knife. I hope. :D |
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| oivind_dahle | Mar 10 2011, 03:08 AM Post #10 |
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Dish Washer
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I dont want a serrated edge. It kills my boards |
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| Bear_Blade | Mar 10 2011, 08:15 AM Post #11 |
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Line Cook
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Yes I considered this as well, a suji works quite nice on soft crust breads, but not so well on crusty breads, or some artisan breads. I have some 1mm thick polly sheets (Teflon maybe??) I put on my board to protect it. They are about the same size as a commercial placemat. About $1.50 a sheet, makes it easy to buy and throw away when they get too chewed up. |
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| Marko Tsourkan | Mar 15 2011, 08:39 PM Post #12 |
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Prep Cook
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I am still found of the idea to make a slicer from a tough tool steel and use it as a bread knife. People talked me out of D2, so need to explore other tough steels. |
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| rockbox | Mar 15 2011, 09:07 PM Post #13 |
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The Instigator
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Why not D2? |
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| Marko Tsourkan | Mar 15 2011, 09:11 PM Post #14 |
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Prep Cook
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D2 is not very tough steel. L6 steel keeps popping on google as extremely tough steel and might be a good choice for a bread knife as its drawback, it rusts easily, is not a problem with cutting breads. M |
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| Bear_Blade | Mar 15 2011, 09:40 PM Post #15 |
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Line Cook
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Look at CPM D2, a little tougher, a bit more stain resistant, better grain size. L6 and 15N20 are chemically very similar (if the old brain is in the right gear...) If you want stainless look at CPM S35VN, got a bunch on the way... |
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8:21 AM Jul 11