I haven't had the fun of playing with a VG-10 Calypso, but I just cut some cheese for my supper with my ATS-55 delica.
There's only about 30 kitchen knives in our house, only about 3 plain edge, and all dirty though. Rather than wash one, I just flicked out the delica, and started cutting.
Hollow grind, and one **** of a razor edge(I can shave with it), and it just glided through the cheese. *drooling*
I tell yah. top of the line kitchen knives, and the delica is smoother cutting than any of the plain edge ones. New marketing idea? portable kitchen knives.
Just had fun with my Delica...
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vampyrewolf
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- Joined: Fri Sep 24, 2004 10:33 am
- Location: Saskatoon, Saskatchewan, Canada
I just got a navigator the other day and wow is that thing razor sharp. Being in a similar situation as you, I had a steak dinner waiting for me, but no knife to cut with (well, maybe I could have washed one). So, I whipped out my navigator with plain edge (not your typical steak knife) and sliced through that meat with no problem at all. I was impressed to say the least.
Edible Matter Separation is one benefit of Spyderco ownership. I dissected a tuff acting porkchop yesterday for breakfast with my Viele, discarding the serrated butterknife they offered.
On a recent trip south I opted for my Calypso Jr micarta rather than sending a less than tender steak back. You could eat erasers with that peppercorn sauce so I used the flatground blade to diagonally slice the buffed out bovine and had a great meal.
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Disguised as a Responsible Adult
><CHINOOK*>
On a recent trip south I opted for my Calypso Jr micarta rather than sending a less than tender steak back. You could eat erasers with that peppercorn sauce so I used the flatground blade to diagonally slice the buffed out bovine and had a great meal.
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Disguised as a Responsible Adult
><CHINOOK*>
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thorin hammer
- Member
- Posts: 180
- Joined: Fri Sep 24, 2004 10:33 am
- Location: Topeka, Kansas USA
knifenerd---
What is the special on the early menu in the Big Apple? Please don't tell me you are thinslicing spinach quiche with a Gunting. <img src="smile.gif" width=15 height=15 align=middle>
Dinner tonight is salad/salmon/cornbread. If it requires a Spyderedge I think I'll send it back. Butt since I am cooking it I only have myself to blame.
Ewok---
I only have a Q, butt as a challenge maybe I'll try buttering my cornbread with it. <img src="smile.gif" width=15 height=15 align=middle>
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><CHINOOK*>
What is the special on the early menu in the Big Apple? Please don't tell me you are thinslicing spinach quiche with a Gunting. <img src="smile.gif" width=15 height=15 align=middle>
Dinner tonight is salad/salmon/cornbread. If it requires a Spyderedge I think I'll send it back. Butt since I am cooking it I only have myself to blame.
Ewok---
I only have a Q, butt as a challenge maybe I'll try buttering my cornbread with it. <img src="smile.gif" width=15 height=15 align=middle>
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><CHINOOK*>
Chinook - Mostly normal stuff like bacon and eggs, some home fries. We usually save the pork chops for dinner.
There have been times when I have been tempted to pull out a decent knife to perform similar tasks and have used my Starmate in kitchen situations frequently.<img src="smile.gif" width=15 height=15 align=middle>
Dick
There have been times when I have been tempted to pull out a decent knife to perform similar tasks and have used my Starmate in kitchen situations frequently.<img src="smile.gif" width=15 height=15 align=middle>
Dick
Wish I could have duplicated the succeses mentioned here. Last night, used a carving knife to halve, then cut into slices, a cantaloupe. Preferring not to make actual eating any more a chore than necessary, I always cut along the rind, and when the "meat" is separated, discard the rind, chunk up the meat, and then go eat it.
Decided to do the cut along the rind with my Goddard Ltwt. Now admittedly this melon wasn't as ripe as one could have hoped. And I made large slices. I got a bit over halfway thru one slice, quit and went back to the carver.
So far as I could tell, it was the blade thickness that caused me to feel nearly out of control of the blade. The knife seemed to want to cut flat lines, and basically refused to make a curved cut along the outline of the rind.
Anybody had similar, or different experiences wtih the Goddard?
Stare
Decided to do the cut along the rind with my Goddard Ltwt. Now admittedly this melon wasn't as ripe as one could have hoped. And I made large slices. I got a bit over halfway thru one slice, quit and went back to the carver.
So far as I could tell, it was the blade thickness that caused me to feel nearly out of control of the blade. The knife seemed to want to cut flat lines, and basically refused to make a curved cut along the outline of the rind.
Anybody had similar, or different experiences wtih the Goddard?
Stare
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vampyrewolf
- Member
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- Joined: Fri Sep 24, 2004 10:33 am
- Location: Saskatoon, Saskatchewan, Canada
But if I get the kitchen knives, I have to wait longer to get the chinook... and the harpy... and the native... and the matriarch...
See my problem?
I use what I have on me, and ktichen knives in my house get used for everything. scraper? fillet knife... they dull really fast, and just get the grinder if they need it(the plain edge ones). Our serrated get abused(they have a habit of sawing through bones, rather then chop), and teeth get broken.
Spydie Kitchen knives wouldn't last in my house.
See my problem?
I use what I have on me, and ktichen knives in my house get used for everything. scraper? fillet knife... they dull really fast, and just get the grinder if they need it(the plain edge ones). Our serrated get abused(they have a habit of sawing through bones, rather then chop), and teeth get broken.
Spydie Kitchen knives wouldn't last in my house.