BIG KNIFE IS LYING TO YOU #shorts

Big knifes at it again! This time they're saying triple riveted full tang designs are superior! But we're not buying it!

Knives seen here : Masutani Tsuchime Gyuto 180mm
Tosaichi AO Super Kiritsuke 210mm

[dintelignt]

*You're not going to battle with them. I might.

[bepisthebenis]

Honestly, I respect the openness about your business. You are here to sell products, and I hope that is going very well. I enjoy your content and it is changing the way I think about my kitchen knives

[kencrane]

Love the head gear. Prevents “Big Knife” thought control.

[TheManic.-OH]

I just ordered that last Rainbow Damascus Hyabusa knife 🤟🏿 I can't wait

[electthelambda]

That rule applies more to EDC style knives than kitchen knives

[mrbeckham]

A dishwasher is terrible for a knife's longevity. People think a dishwasher doesn’t do anything. And sure, if you use it five times, it won’t be a disaster. But repeat that a hundred times, and the edge will start losing its tempering, making the knife extremely difficult to sharpen.

[velazquezarmouries]

I prefer knives in the traditional European way with a half tang sand 12 rivets

[smoore]

I prefer my blades to be made entirely out of rivets.

[queentitaniaofthefae]

Hidden tang is otherwise known as rat tails here in Philippines

And many people here buy them


Well i always buy full tang because yeah i also use it to cut something really hard


Also a full tang knife for the win

The minimum tang i will carry is a partial tang

I dont like like rat tails


Also i kinda use my full tang bowie as said kitchen use 😂

So yeah i dont trust rat tails


I always go full


Also incase of battle agaisnt rat tailers here id probably win when i swing super hard.

[czech_r_bestjdi_se_vycpat]

If it's got wood in it, you can't put it in the dish washer

[acidurns]

ehh edge retention isn’t everything with knives in general but esp kitchen knives. since they’re so thin, they’re already much less durable than normal knives, so you don’t want to use a super super low toughness steel for one. something like say rex121 or s125v on a chisel ground kitchen knife would be awful because of how brittle it would be. any tiny mistake, or too hard of a chop, or accidentally touching a small bone, would chip the edge badly. you want something with good edge retention but also some toughness. that’s partly why zdp189 and super gold are basically THE high end kitchen knife steels. they have really good edge retention (especially on the thin blades and acute angles of kitchen knives) but they’re not SO brittle that slight mistakes will chip the shit out of them. personally i’d like to see a kitchen knife in some high hardness rex45 or cpm4v, rex45 at 67 hrc or 4v at 64-65 hrc have excellent edge retention but have REALLY good toughness (especially 4v) meaning that not only do they have great edge retention but since they have more toughness they are more resistant to mistakes but they can also gain even more edge retention by being able to handle even more acute angles than normal without basically falling apart.

[arininquotes]

Today I learned I might be holding my knife wrong...🤔

[ghafar]

Full tang only matters for survival and foraging knives, really

[lol_edddie]

I’m just learning right now that you’re not Will Wheaton.

[Ava-wuqp]

I just like the weight in the handle offered by a full tang. Feels more balanced in my hand and the knife kinda feels like it 'disappears' as I do the work

[lindboknifeandtool]

Also, I’ve made many knives with rat tail tangs that can flex to 90 degrees.

You just have to know how materials work and what shapes do what. It’s not impossible.

Also a knife is used to cut. I’m tired I’m mfs needing full tang on a knife that’s not going to see the woods.

[SWIIIMS]

There's a bob's burgers episode about this

[arenadi]

I DONT BELIEVE YOU I WANT >>ALL<< TANG

[ZazairSN]

Triple riveted is better than stampped steel.

[PūkaHeadMan]

Haha! I like your hat! Where can I order one!?