Full Bolster Crew.

I love the feeling of a solid German full bolster knife like you wouldn't believe. There's something magical about a knife with the weight and solid feeling that the full bolster provides. Who else appreciates the old school classic?

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  1. 3 weeks ago
    Anonymous

    'nox 'brox

  2. 3 weeks ago
    Anonymous

    How do sharpen? These knives are stuped

    • 3 weeks ago
      Anonymous

      Are you really too stupid to know how to sharpen a full bolster knife? You sharpen it as you would any knife, then work the bolster down on a 150 flattening stone until you see no gap between the blade and the bolster.

    • 3 weeks ago
      Anonymous

      This is an Amazon adbot. It always posts in any thread which mentions bolsters. It's angry because its cheap pull-through sharpeners aren't desired by people who use proper, bolstered knives.

      Are you really too stupid to know how to sharpen a full bolster knife? You sharpen it as you would any knife, then work the bolster down on a 150 flattening stone until you see no gap between the blade and the bolster.

      It's an Amazon adbot.

    • 3 weeks ago
      Anonymous

      I'm not a bot, gay, I use stones on my knives, these don't work with stones

  3. 3 weeks ago
    Anonymous

    For me? It's King Double ceramic knife

    • 3 weeks ago
      Anonymous

      That commercial is amazing. I'd be scared to drop a ceramic knife...

  4. 3 weeks ago
    Anonymous

    They're annoying to sharpen because the bolster hits the corner of the stone and I don't like messing up my expensive ceramic stones. They're a relic from a time when metallurgy sucked, now they're just a staple of lazy manufacturing.

  5. 3 weeks ago
    Anonymous

    I was watching an old episode of Jacques Pepin where he was preparing coq au vin, and noticed he just casually lopped off the ends of a couple drumsticks with the heel of his knife. Can you do that with your Japanese gyuto? No, absolutely not. It just kind of clicked for me--the heel is reinforced by the bolster so you can use that part of the knife as a cleaver.

    ?si=Xg4L8nKO4cTjDxtx&t=190 (from about 3:15)

    • 3 weeks ago
      Anonymous

      Stupid. You've never tried cutting bones with a soft knife or you would know he most likely damaged that knife. You can thicken/ dull the edge on a gyuto by the heel and easily cut chicken bones. Those knives are not designed to cut bone, which is a good thing. Get a honyaki of you want to cut poultry bones.

      • 3 weeks ago
        Anonymous

        >he doesn't smoothly profile his knife so the tip is 12 degrees blending smoothly into the heel at 28 degrees

        • 3 weeks ago
          Anonymous

          Show me your knife.

      • 3 weeks ago
        Anonymous

        >STUPID
        >YOU CAN'T DO THAT

        I think I'll believe Jacques Pepin over some moron on Culinaly.

        • 3 weeks ago
          Anonymous

          He admits to never trying it himself! Lmao.

          Go watch the JP video where he uses a fork in a non stick pan to make an omelette.

          • 3 weeks ago
            Anonymous

            Take your meds now.

            • 3 weeks ago
              Anonymous

              Where's your god now, homosexual? You going to start scraping your mother's teflon pans trying to impress her with a french omelette next??

              • 3 weeks ago
                Anonymous

                Meds. Now.

              • 3 weeks ago
                Anonymous

                Oh, you're just a broken npc. Good to know.

              • 3 weeks ago
                Anonymous

                Meds. Now.

  6. 3 weeks ago
    Anonymous

    They're fricking gay and fricking moronic, and I can tell you too are gay and moronic for preferring them.

  7. 3 weeks ago
    Anonymous

    >solid feeling
    if it's a good knoife it would be solid and well weighted without needing a bolster
    bolsters are the equivalent of putting lead weights in appliances to make them seem premium

    • 3 weeks ago
      Anonymous

      Bolsters are put on knives for a reason. It's no anybody's fault that you're too moronic to know how to sharpen a bolstered knife.

      The idea is to save your finger from getting abused when you choke up on the knife for various reasons. But you probably don't even cook, do you adbot?

      • 3 weeks ago
        Anonymous

        bad bot
        I didn't say anything about sharpening and would have no trouble doing so.

      • 3 weeks ago
        Anonymous

        >is too moronic to not put his fingers in between the blade and what he's cutting so he needs a bolster to remind him
        Grim

        • 3 weeks ago
          Anonymous

          No the point is it's wider so you can push on it properly without discomfort. You hold the knife with your three fingers sometimes, depending on the task, with your thumb on top of the bolster and your forefinger bet and pressing up against the bolster. If you don't have a bolster it's quite uncomfortable.

          Just admit it, you use a cheap plastic pull through sharpener.

          • 3 weeks ago
            Anonymous

            Bad form and dull knife.

            • 3 weeks ago
              Anonymous

              It depends on what you're cutting. You don't hold your knife like a club do you? lol

              • 3 weeks ago
                Anonymous

                Pinch grip, wa handle. Let me guess.

                You NEED more?

              • 3 weeks ago
                Anonymous

                >Pinch grip
                e-celeb meme

              • 3 weeks ago
                Anonymous

                How do YOU grip a knife, cooklet?

              • 3 weeks ago
                Anonymous

                It doesn't use a knife. It's clear from the post.

          • 3 weeks ago
            Anonymous

            No, I have stones. You're just fricking moronic and don't know how to pinchgrip a knife.

          • 3 weeks ago
            Anonymous

            what the frick do you need to push on the bolster of a kitchen knife for? are you using it to stab things??

  8. 3 weeks ago
    Anonymous

    Let's see you open a #10 with your gay Japanese cutlery

  9. 3 weeks ago
    Anonymous

    I'm Swiss, but viktorinox is alright.
    There's probably a variety of versions that get sold. The United States one may be quite different from the Swiss one...

  10. 3 weeks ago
    Anonymous

    Is the Tojiro DP-3 Gyuto worth buying for $45 USD?

    • 3 weeks ago
      Anonymous

      + free shipping also

  11. 3 weeks ago
    Anonymous

    bolsters are like a giant pair of balls having off the blade

  12. 3 weeks ago
    Anonymous

    bolsters ruin knives

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