Tag Archives: Cooking

Yojimbo2 as EDC Workhorse ? Don’t be shy !

After using the Kapara all this summer I have decided to go the opposite way with a straight edge and flat handle !
And having a lot of fun with my Yojimbo2, I have decided to beat that dead horse again:
“This knife has been designed for Self Defense, It would not be a great EDC, especially in the kitchen.”

All famous SD tools were issued from agricultural items, from nunchakus to kerambits and since when straight sharp knives are not useful in the kitchen ?
So let’s broad the specter of usage of the good old Yo2.

The handle is flat and broad.
This is a real plus for indexing the knife but also to hold it by pivot area between the thum and the index. A very commode grip when carving pumpkins or just cutting on a board.


There is a hump on the handle’s back which fills the palm of the hand making the grip secured even with very wet hands. You can notice the same shape on the Kapara‘s handle.
In fact despite being flat the handle is almost all in curves and
looking at the Yo2, only the very edge is straight.



The blade is short thick but broad and keen. It is shorter than a Kapara’s blade which got almost the same handle length. But this a very powerful blade, able to withstand forceful pushcuts.
For that matter I have rounded the spine on mine. Personal preferences since my first Sebenza.


You can put all your weight on the spine to cut right through any matters. The wide blade goes through like in butter.
Also the Yojimbo2’s blade got a certain heft. It is thick on the spinde and feels hefty hence the sensation of power when cutting. This is not minor in the pleasure of using your tool. Thank kind of weight behind the spine makes it ooze of power.

The high blade can adopt the thin geometry needed for easy slices into cherry tomatoes, a simple chore which can be tricky and is an excellent test for sharpness. Tomatoe’s skin can be tricky and rough or razor edges are their best nemesis.
I also heard a lot: “The tip could be fragile.”

For the record, the Snody/Janich’s Ronin and first Yojimbo were much more thin on their tip. The Ronin being made of VG10, I had managed to break it.

To eliminate any risk I have chosen a stronger alloy on my Yojimbo2: CPM M4 and so far the needle tip is as pointy as Day One.

For that kind of jar, the easiest way to open it is by making a hole right in the middle of its cap. When I want to use the jar again, I will use more force or if stuck a twist of a leatherman’s flat screwdriver under it lips to balance the pressure.
With the Yo2, I have been able to remove staples in wood planks and even drill into hard wood which mean torsions for the drilling. No certain I would try that with S90V but S30V heat treated in Golden is strong enough for knife shores. The CPM M4 used here is just peace of mind even on thin sharp knives. Gayle Bradley has also chosen that steel for the exact same reason: strength.
But a knife will never replace a screwdriver apart perhaps for the infamous Ed Schempp’s Tuff.

Once broken, I have been able to regrind the tip of the Ronin which has been one of my favorite big little fixed blade.

The blade shape allow the Yojimbo2 to cut on a board but also the Wharncliff shape protect the edge from any contact with plate’s ceramic. Only the pointy tip get in contact ! It will make deep scars in your wooden planks if you are not careful.

Wharncliffs are great for whittling and also rope/string cutting. There is no belly for the cut material to run away.
They will be less handy as skinning knife where belly blades are mandatory.

The blade choked, only the tip remains for delicate work. In that matter it is as good as the Paramillie2.

The absence of real choil is not an issue. The place of the thumb on the “hump” gives a lot of controlled power.
As you can notice the flat handle around the pivot is wide and this is a real nice place to land your thumb. So it is great for indexingand always knowing where the edge is. On the opposite concept side of the cutlery world, an Opinel (great knife by the way) with its rounded handle need a double check to know where the edge is as the handle can turn in your grip). So this “thumb landing strip” around the pivot which is especially wide on Yo2 is a great asset for using this SD knife as an EDC tool.
(You can also notice than despite a single spot, I have not been able to get a real patina on that CPM M4 blade.)

In conclusion the Yo2 is really a great workhorse and should not be restricted to Martial Bladecraft. Also the more you use your knife in everyday life and the more your build your motor skills about deploying and closing the blade. The heft of the blade helps a lot for that. Use your Yojimbos hard and you will be surprised how they can handle any tasks !

The YO2 in the words of Michael Janich:
“When I designed the blade for the Yo2, I took a lot of inspiration from the Manix2, both because I like the way it cuts and because, as a Golden-made product, its manufacture respresented a known core competency for Spyderco. Combining a partial hollow grind with a thick, strong spine provides a great balance of edge geometry and strength. Moving the point up towards the blade’s centerline moves it toward the thicker part of the blade; however, if the hollow grind runs parallel to the edge all the way to the point, the resulting point thickness is functionally the same as what you get with a wharncliffe. 

The wharncliffe blade excels at cutting because it cuts with full power all the way to the tip. An acutely angled tip also provides superior penetration with minimal effort. 

From a utility standpoint, the Yo2’s tip is analogous to an X-Acto knife and is excellent for detail work. The heel of the blade, closer to the handle, is extremely strong and more than capable of tackling most cutting chores for which knives are appropriate tools. In general, if you focus on using the part of the blade that is most appropriate to the task at hand, you can perform a wide range of cutting chores without a problem. 

Having designed several wharncliffe blades now, I have also been privy to the warranty repair claims concerning these blades. In all honesty, broken tips are rare. The ones that do come in typically come with a story that begins “I dropped my knife on concrete/a hard tile floor….” or “I know I shouldn’t pry with a knife, but…” 

Like a box cutter, a wharncliffe cuts with both power and finesse because of its straight edge. If your style of utility knife use actually focuses on cutting, it will serve you well. If your utility knife use focuses on prying, digging, or using your knife as a jack handle, buy a knife that is better suited to that type of use–and don’t expect it to cut very well… 

I hope this helps. “

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A Spydiechef in Tuscany – Spyderco’s Polish Folding Office Knife

In the ease of maintenance department few knives are easy to live with, the Spydiechef is part of that very small club. You can pocket it while it is still wet. For a travelling knife this is a must and the reason I have taken it for that Xmas Journey.

 

Reuniting with an old friend: the 110V CF Native.

 

When used in the kitchen or on the dining table, knives get dirty and the food is dried and hard to detached. Avoid the use of the green back of sponges or you could scratch the blade’s finish badly.

Hot cheese from that Napolitan Pizza is part of that dirty equation but the plate is also not the edge best friend as ceramic is harder than knives and will ruin any razor sharp knife. You should cut with an angle of 45° on the plate to avoid any real damage.

The Spydiechef is a actually whittling friendly. LC200N is not losing its edge as fast as H1 and I was able to work on wooden rods with ease.

Of course mine has been enhanced with some gentle convexed edge.

But really that knife is really happy in the wood. It has not the most ergonomic handle for hard wood cutting but the gentle belly helps a lot in push cuts.

LC200N is really easy to keep fresh on ceramic. no need of diamonds like on other Hyper Steels.

 

 

 

 

Tuscan Raider #6 — Ed Schempp Bowie at his best, in the plates !

It’s not a surprise but Ed Schempp Bowie is not only a knife to keep in a safe for collection.
I have been taking a lot of knives in Tuscany. Fixed blades to test in the wood of the national parks and some folders. But eventually the Bowie has taken an important place in my trip.
Why ?
First it’s a gorgeous knife which create a lot of conversation.
Also it’s so easy to pocket. This is a huge plus for this EDC: it’s stay in your pocket like a much shorter folder. It’s easy to grab it and to take it. It’s always with you.
I have thinned the edge to the level of my Delica and the result on whittling wood are really outstanding.

It was easy to keep clean and classy. Meaning it can be used in the farm and in the city.

But it’s in the plate and in the kitchen that the Bowie was able to shine bright.

On the table, the Bowie takes its place with pride.

And the Kukri’s curve (Ed Schempp Signature) helps a lot when cutting in the plate.
At the opposite of my ZT0562CF with its flipper getting in the way…

The beef meat cookes at the flame is zipped open by the convexed edge.

The Tuscanian crostini are made of liver are gently spread on bread.

The trip back home leaded us through the Alps and the Opinel birth place.

Spritz, beer, hams and cheeses. The bowie was easy to open and close without to be noticed.


The roblochon is a cheese which needs a long blade.

Eventually the Bowie excellence can be expressed in the woods and in the plate. This is not the case of all folding knives. Ed Schempp’s EDC does it with elegance and efficiency.
So no, really it’s not a safe queen this is a knife to be used every day with pride.

 

Knife conversation part 1 — Sharpening !!

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Nemo: when you buy a knife you will be sooner or later, depending of many factors, confronted to a dull edge. Getting away from the factory edge is like leaving your parent’s home: it is uncharted territory for most of us. So should you waith for the knife to be dull or immediatly hit the stones to make it yours and why ?

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JD: When I get a new knife I check the edge to see what condition it is in. I pinch it between my fingers to see how thick it how thick the blade is just behind the edge. And just look at the edge see if the edge bevel is even. Some times you can see unevenness close to the ricasso. That will take some extra attention and work on the hone to get right. I use light to see if it reflects of the edge, if it does there is a dull spot. Then I check for a burr with my thump nail.
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If there is a burr I take a hone, usually the diamond side of the Fallkniven DC4, and remove it. Now I take a receipt of shopping, they are usually thin and consistent, and try push cutting and slicing it. If it cuts the paper cleanly and easily it is good enough to start using. If not, then I will sharpen it first. Depending on edge thickness, edge angle, and steel and what I feel like (knives are a hobby for me!) I will pic a hone and start sharpening.

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Nemo: knowing sharpening is your hobby is a knife easy to get dull a dream for you ? Or do you prefer your sharp edge to remain sharp for a long time ?
Would you enjoy D2 more than Elmax ?

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JD: a knife is for cutting and it cut better when sharp. I prefer a sharp knife! 🙂 It needs to cut what I need to cut with ease otherwise it is back to the hone it goes! I also like a knife that when it looses sharpness is easy to get sharp again. So I have no need for high wear resistant steels. But if they are thin at the edge and I like the rest of the knife it would not hold me back either.
If they are both well heat treated and kept cool in production and sharpening there after, both D2 and Elmax would work fine form me. I do not think I could tell them apart in use or sharpening. I am not much of a steel junky, though I like reading about the science of how steel works in knives. (I highly recommend the following books: (in German) Roman Landes: Messerklingen und Stahl and (in English): John D. Verhoeven: Metallurgy of Steel for Bladesmiths!) For me blade geometry and sharpness make a relevant difference. I can tell a thick knife from a thin knife and a dull one from a sharp one far better than the edge retention one steel from another.

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The biggest differences in steel that I notice are, first, how they sharpen, how easy or hard it is to remove steel, and second, how stainless they are. The last bit mostly when cutting fruit.

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Nemo: Sharpening wise: what would be the main difference between hollow ground knives and flat grind ?

JD: If they are the same thickness behind the edge the hollow ground blade wil take less effort to make the blade even thinner behind the edge, and take less effort to keep the blade thin behind the edge. Hollow ground knives can be laid flat on a hone to make and keep them thin. I have done this with a few knives. One of them a Spyderco Salt1. Now it is almost a single bevel grind (‘scandi’) and much thinner behind the edge. This has made it cut a lot better.  

The same can be done with a knife with flat bevels, it just takes more work. When you use and sharpen a knife for a while the edge gets closer to the back of the blade and gets thicker. When it gets thicker it cut worse. To make it cut well again the area behind the edge needs to be thinned out. As a hollow ground knife has less steel behind the edge it takes less work to keep it thin behind the edge.

On flat ground you often need to remove the scratches after …

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Spyderco Yojimbo2 – Mission: Italian Salad.

This is my first post sent directly from my smartphone. As I’m looking for easier way to publish on the blog.
It was made at the occasion of preparing a quick lunch with mozzarella, salade and tomatoes with my Yojimbo2. Nothing fancy really but a very sharp and easy to clean knife is mandatory.

In the kitchen, its first use is to open bags. Many times you won’t find a pointy knife in a kitchen drawer so the sharp EDC like the Yojimbo 2 is handy to pierce plastics.

Another great test for the edge is the tomatoe skin. Tomatoes are fragile fruits and their skin can be tricky. If the knife is dull it will squash the tomatoe. You need a sharp toothy edge for best results. Chef goes very fast for that matter. Fast means sharp fresh edge.
The S90V has been refreshed yesterday after whittling with Ghost.

The last part was the mozzarella balls to cut in loaf. It’s sticky on the blade and very flabby.  You need a broad knife to work on it. A Chef knife could have been handy but the Yo2 was able to deliver its task.
Again SD knives can be used for EDC tasks especially kitchen unless they are a Kerambit. 😉