I think the term/spelling is San Mai, not Son Mi? The other thing I'd say is the term "fluting" with knives is usually used to describe the scallops above the edge on some kitchen knives (a.k.a. Granton edge). I suppose it's not technically wrong to describe milled texture on a handle as fluting as long as the raised edges aren't crisp, but I really don't hear people using the term that way.
A choil is a specific notch or indentation, but a ricasso is a broader, unsharpened section of the blade. Sometimes(!) both can be used as a safeguard to prevent your fingers from slipping into the blade or to be able to "choke" it (move the grip closer to the edge so you are able to perform finer movements), but choil also indicates where you stop sharpening and is usually more ergonomic for the finger gripping the blade. In other words, both are borders of an unsharpened part of a knife at a blade's base, a choil is that "obviously suspicious slot" for your finger, with ricasso, there may be no slot, just an "obviously dull part". Hope I got it right, if not hope someone can fix my mistake
@@davidgarrett567111 days ago, what knives to BHQ employees pick, it even has the label expert pointing at George in the thumbnail. Least you had one worthwhile sentiment, stop watching this awful content.
@ That is a thumbnail? And what expert? George is the one talking about the videos. I don’t remember what his expertise was supposed to be, for most of the participants they gave their job title. Again, it you don’t think he is good and don’t like the videos there are lots of options available.
@@davidgarrett5671 so they literally labelled him an expert like I said. Keep up. Why is the world so afraid of scrutiny? They’re doing a bad job, they should do a better job. There are better videos out there, yes. Why does that mean we can’t scrutinise these ones?
Nice to hear affirmation of my understanding of knife jargon.
im using my tops EL CHETE to carve the turkey, happy thankful day Yall!!!
That’s what’s up dude LOL
Happy thanksgiving Bhq. Thanks for the content.
I think the term/spelling is San Mai, not Son Mi?
The other thing I'd say is the term "fluting" with knives is usually used to describe the scallops above the edge on some kitchen knives (a.k.a. Granton edge). I suppose it's not technically wrong to describe milled texture on a handle as fluting as long as the raised edges aren't crisp, but I really don't hear people using the term that way.
Great video.
Yes!!! I think I asked for this video
01:50 - Son Mi? Really?
My Son 😂
What is a choil and how is it different from a ricasso?
A choil is a specific notch or indentation, but a ricasso is a broader, unsharpened section of the blade.
Sometimes(!) both can be used as a safeguard to prevent your fingers from slipping into the blade or to be able to "choke" it (move the grip closer to the edge so you are able to perform finer movements), but choil also indicates where you stop sharpening and is usually more ergonomic for the finger gripping the blade.
In other words, both are borders of an unsharpened part of a knife at a blade's base, a choil is that "obviously suspicious slot" for your finger, with ricasso, there may be no slot, just an "obviously dull part".
Hope I got it right, if not hope someone can fix my mistake
@@ajlendful It's good
Me being the knife nerd in question and still watching
Did you mention choils ?
I think you meant San Mai
difference between the choil and the chad... layers of Karenology... platinum patina plated plutonium
🤦🏻 I try to be positive about Blade HQ but George is getting unbearable… Son Mi? Really? Did you guys not just do a video labelling George an expert?
No they didn’t and he doesn’t handle the screen graphics. If you don’t like him stop watching.
@@davidgarrett567111 days ago, what knives to BHQ employees pick, it even has the label expert pointing at George in the thumbnail.
Least you had one worthwhile sentiment, stop watching this awful content.
@ That is a thumbnail? And what expert? George is the one talking about the videos. I don’t remember what his expertise was supposed to be, for most of the participants they gave their job title. Again, it you don’t think he is good and don’t like the videos there are lots of options available.
@@davidgarrett5671 so they literally labelled him an expert like I said. Keep up.
Why is the world so afraid of scrutiny? They’re doing a bad job, they should do a better job. There are better videos out there, yes. Why does that mean we can’t scrutinise these ones?
@ So what exactly did he do “wrong” that you take to mean he is not an expert?