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?
Full Bolster Crew.
'nox 'brox
How do sharpen? These knives are stuped
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.
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.
It's an Amazon adbot.
I'm not a bot, gay, I use stones on my knives, these don't work with stones
For me? It's King Double ceramic knife
That commercial is amazing. I'd be scared to drop a ceramic knife...
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.
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)
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.
>he doesn't smoothly profile his knife so the tip is 12 degrees blending smoothly into the heel at 28 degrees
Show me your knife.
>STUPID
>YOU CAN'T DO THAT
I think I'll believe Jacques Pepin over some moron on Culinaly.
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.
Take your meds now.
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??
Meds. Now.
Oh, you're just a broken npc. Good to know.
Meds. Now.
They're fricking gay and fricking moronic, and I can tell you too are gay and moronic for preferring them.
>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
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?
bad bot
I didn't say anything about sharpening and would have no trouble doing so.
>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
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.
Bad form and dull knife.
It depends on what you're cutting. You don't hold your knife like a club do you? lol
Pinch grip, wa handle. Let me guess.
You NEED more?
>Pinch grip
e-celeb meme
How do YOU grip a knife, cooklet?
It doesn't use a knife. It's clear from the post.
No, I have stones. You're just fricking moronic and don't know how to pinchgrip a knife.
what the frick do you need to push on the bolster of a kitchen knife for? are you using it to stab things??
Let's see you open a #10 with your gay Japanese cutlery
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...
Is the Tojiro DP-3 Gyuto worth buying for $45 USD?
+ free shipping also
bolsters are like a giant pair of balls having off the blade
bolsters ruin knives