Great condensed information, no "I think" "I believe" all straight facts and super easy to understand, I think I will share this with my clients when they have questions!
@@ModernCookingEurope I actually meant to compare these Compound grinds with the Ura-side of a Japanese traditional knife. The concept is the same (minimise stiction and improve food release). The execution very different.
@@chefknivesenthusiast absolutely! Yes, they are very similar in a lot of ways. I’ll consider how to approach this, a very interesting comparison for sure 👍🏻
What a channel find… few are discussing geometry like you. Would love your thoughts on a carbon w/ stainless-clad bunka/santoku… with the best geometry in the 200$ range. 300$ range if the performance increase is justifiable. Thanks!
@@PalmettoPrecision that’s a tough question. Unfortunately, premium geometry is very rare on a 200$ knife. I would say that you’re better off aiming for something around 350-450. It’s double the money, but more than double the performance and on a product that can last you more than a lifetime the extra money is kind of insignificant in relation to the joy that better quality knife will bring you in the kitchen.
@@ModernCookingEurope that would be awesome, thank you :) I am currently between the Birgersson and the 230mm BB wrought iron on your website - sadly only the 250mm birg is in stock :D
@@ModernCookingEurope Alright :) im looking forward to see them anywhere, is it the line that is currently offered for 650 or the more expensive one for 850€?
The wall of knives behind you is automatic +10 to authority
@@trhyer 🙌 thanks Trent 🙏
Great condensed information, no "I think" "I believe" all straight facts and super easy to understand, I think I will share this with my clients when they have questions!
@@BalticBlades thanks Paulius 🙏
I can’t believe I’ve only just discovered you guys… what an incredible collection.
and Aussie… RIP wallet
Welcome mate, condolences 😂🙌
Thanks for the video Peter! I love me a 'Ura' grind. 😉
They are not super common around here, I’ll try to get a few pieces in and have that in a future video 🙌
@@ModernCookingEurope I actually meant to compare these Compound grinds with the Ura-side of a Japanese traditional knife. The concept is the same (minimise stiction and improve food release). The execution very different.
@@chefknivesenthusiast absolutely! Yes, they are very similar in a lot of ways.
I’ll consider how to approach this, a very interesting comparison for sure 👍🏻
Very nice collection
@@mohammedhassate3167 the are a few very nice pieces on the wall at the moment 👌🏻🙌
the S-grind is very common in straight razors, helps with rigidity when using such thin blades
I thought straight razors had hollow grinds, which maximises sharpness?
I’ve never seen one with an S, I’ll keep an eye for that 👍🏻
@@ModernCookingEurope they have hollow grinds but a lot use a little "rib" to keep the blade from bending too much, its barely noticeable
@@MrKumbancha that’s interesting, I’ll keep an eye out 👌🏻
What a channel find… few are discussing geometry like you. Would love your thoughts on a carbon w/ stainless-clad bunka/santoku… with the best geometry in the 200$ range. 300$ range if the performance increase is justifiable. Thanks!
I’d be keen on a bunka in that direction, personally I think it’s a more versatile knife than the santoku 👍🏻
@@ModernCookingEuropewhat do you think is the best geometry you can buy in the 200USD range?
@@PalmettoPrecision that’s a tough question. Unfortunately, premium geometry is very rare on a 200$ knife. I would say that you’re better off aiming for something around 350-450. It’s double the money, but more than double the performance and on a product that can last you more than a lifetime the extra money is kind of insignificant in relation to the joy that better quality knife will bring you in the kitchen.
Great video! Can you make a showcase of the different birch and bevel lines? 😊
@@marvin1136 Absolutely, waiting for a restock of the Carbon Gyuto and some new stuff and that video will happen 👌🏻
@@ModernCookingEurope that would be awesome, thank you :) I am currently between the Birgersson and the 230mm BB wrought iron on your website - sadly only the 250mm birg is in stock :D
@@marvin1136 would love to have some more work from Bjorn. Let’s see what the future brings 🤞
@@marvin1136 I have some fresh stock of the Birch & Bevel wrought iron that just arrived and they look 🔥
@@ModernCookingEurope Alright :) im looking forward to see them anywhere, is it the line that is currently offered for 650 or the more expensive one for 850€?
A lazer made steel
@@joaoricardo6903 absolutely 🙌