Show HN: Buttermilk Supply – knives from Japanese masters

Re:Show HN: Buttermilk Supply – knives from Japanese masters by Abraln on Wednesday July 22, 2015 @05:15PM (#9932337)

Yeah, that's one of the difficulties. That's probably why the Guinsu knives people ended up having those demonstrations where they cut bricks, metal, etc., to capture the customer's attention quickly. I would not personally go that far though!

Edit: typos

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Re:Show HN: Buttermilk Supply – knives from Japanese masters by buttermilk on Wednesday July 22, 2015 @11:09PM (#9933756)

Oh, for sure! That kind of display is wildly effective but unfortunately misleading. Part of the problem is that a great knife will cut a carrot, a garbage knife will cut a carrot, a house key will cut a carrot. Displaying their abilities isn't easily captured in media. I'll work on it.

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Re:Show HN: Buttermilk Supply – knives from Japanese masters by petewailes on Thursday July 23, 2015 @06:25AM (#9934881)

There's ways you can show it without it being stupid. For inspiration, have a look at the following:

* https://www.youtube.com/watch?v=2ddFtftDKzI * https://www.youtube.com/watch?v=GTHD2J2za6Y * https://www.youtube.com/watch?v=eVWZKCmEq1A

The what you want to get across is the effortlessness of cutting with a really sharp knife made with VG10 or similar Japanese carbon steel, vs what you're going to get out of a more traditional German or French knife with something like X50CrMoV15 or similar stainless.

A good video explaining what's going on with the differences between knives would probably help a lot.

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