I feel like this belongs here. May all of your knives be this sharp!
by AtheistDickhead
24 Comments
fotoford
Yeah but can cut chives with it?
Infradad
New Zealand!!! Run!!!
2spooky2dooty
Looks like a tuna knife/sword not a katana.
esprit_de_corps_
Mmmmm…..kiwi
A-Moron-Explains
That’s for butchering tuna not a true katana. Badass nonetheless.
Unique-Garlic8015
Lao li
Next_Specific7924
Love the little huff of approval from the older gent at the very end there
DreadPirateZoidberg
I can’t believe they left the stickers on the kiwis.
LilSebastian_482
Can this man come sharpen my Stanley branded knives? /s Edited to add the sarcasm tag…figured that wasn’t necessary, yet here we are.
mccarthybergeron
Was kinda hoping it would cut through the table…
bduxbellorum
Not remotely a correct way to grind a convex sword profile, but seems fine for a flat beveled tuna knife.
isabaeu
Has nothing to do with working in a kitchen or with cooking but yeah, feels like it belongs here, whatever
Aisforc
Those poor mangoes stood no chance
TyrKiyote
The older asian man in the back is doing the hard work of looking stoic, enigmatic in his judgement until you are already certain you’ve done a good job.
Spurned_Seeker
And now the edge is dinged and you have to start all over. Nice.
CantaloupeCamper
Pretty uneven knife work..
rixbury2023
And that’s how you ensure it’s the safest knife in the world!
Edit; A proper katana has a human body rating. Usually 1-5. But because we aren’t allowed to use dead body on the battlefield, pig carcases are a decent substitute.
YetiorNotHereICome
That’s a kind of sharpness that would remind/scare me about respecting my knife. One wrong move and I’d turn my knuckles to ribbons.
24 Comments
Yeah but can cut chives with it?
New Zealand!!! Run!!!
Looks like a tuna knife/sword not a katana.
Mmmmm…..kiwi
That’s for butchering tuna not a true katana. Badass nonetheless.
Lao li
Love the little huff of approval from the older gent at the very end there
I can’t believe they left the stickers on the kiwis.
Can this man come sharpen my Stanley branded knives?
/s
Edited to add the sarcasm tag…figured that wasn’t necessary, yet here we are.
Was kinda hoping it would cut through the table…
Not remotely a correct way to grind a convex sword profile, but seems fine for a flat beveled tuna knife.
Has nothing to do with working in a kitchen or with cooking but yeah, feels like it belongs here, whatever
Those poor mangoes stood no chance
The older asian man in the back is doing the hard work of looking stoic, enigmatic in his judgement until you are already certain you’ve done a good job.
And now the edge is dinged and you have to start all over. Nice.
Pretty uneven knife work..
And that’s how you ensure it’s the safest knife in the world!
Amateurs
At that friends, is how to make a fruit salad.
That last one was impressive
Me cutting chives with it like
https://preview.redd.it/3oxr4kcvzi4g1.png?width=79&format=png&auto=webp&s=c61a382802810035c9b68697f9b564281461027a
Great, do pig carcases now.
Edit;
A proper katana has a human body rating.
Usually 1-5.
But because we aren’t allowed to use dead body on the battlefield, pig carcases are a decent substitute.
That’s a kind of sharpness that would remind/scare me about respecting my knife. One wrong move and I’d turn my knuckles to ribbons.