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View Full Version : Laser 270mm aeb-l gyuto video



Mr.Magnus
05-31-2013, 10:48 PM
Made a little video yesterday of my favorit to go knife :) not a chef so cutting skills could be better.

http://www.youtube.com/watch?feature=player_embedded&v=plgU2SZ7so8#!

Zwiefel
05-31-2013, 11:00 PM
nice handle...looks like a good cutter too. and I think your skills are a lot better than mine! Interesting board as well.

Mr.Magnus
05-31-2013, 11:06 PM
Thanks. its a bordsmith that i had made.

DevinT
05-31-2013, 11:36 PM
Good job bro.

Hoss

jaybett
05-31-2013, 11:49 PM
Nice video. I like how you cutting board is set up. Neat idea.

Jay

mainaman
06-01-2013, 12:00 AM
Like the vid, and I think the cutting skills are just fine.
Like the board too

Dave Martell
06-01-2013, 12:52 AM
Upon seeing this thread/video I initially closed it down because of the past issues that we've had with CKTG fanboys being contracted (and also of their own fanboy will) spamming KKF with product videos in the past. Upon refection I think this isn't such a thing so I've re-opened the thread. I will assume that Magnus won;t be doing a video series for CKTG like the others have done and give him a chance here.


On the knife, it's funny because I've recently had a few of these pass through my hands and I'm finding them to be anything but a "laser"....maybe a wide beam laser but not what I'd consider a laser like knife at all. Also, I feel like they're softer than the advertised Rc61...more like Rc 58 at best. They raise a burr instantly (too fast for this steel at this hardness) and then this burr is not at all easy to remove and refine. This reminds me more of a German knife than a Japanese knife. Sorry but that's my take on them.

wsfarrell
06-01-2013, 01:18 AM
Upon seeing this thread/video I initially closed it down because of the past issues that we've had with CKTG fanboys being contracted (and also of their own fanboy will) spamming KKF with product videos in the past. Upon refection I think this isn't such a thing so I've re-opened the thread. I will assume that Magnus won;t be doing a video series for CKTG like the others have done and give him a chance here.


On the knife, it's funny because I've recently had a few of these pass through my hands and I'm finding them to be anything but a "laser"....maybe a wide beam laser but not what I'd consider a laser like knife at all. Also, I feel like their softer than the advertised Rc61...more like Rc 58 at best. They raise a burr instantly (too fast for this steel at this hardness) and then this burr is not at all easy to remove and refine. This reminds me more of a German knife than a Japanese knife. Sorry but that's my take on them.

Your need to constantly denigrate certain makers and certain vendors does not reflect well on you as a professional.

franzb69
06-01-2013, 01:23 AM
Your need to constantly denigrate certain makers and certain vendors does not reflect well on you as a professional.

can't help but agree.

Crothcipt
06-01-2013, 01:42 AM
I was wondering why this vid. was still up when I watched it. I didn't mind the explanation. I didn't get the feeling of denigration, but a honest opinion of the knives he has seen. Dave has done this for a ton of other makers not just the cktg group.

James
06-01-2013, 01:59 AM
Your need to constantly denigrate certain makers and certain vendors does not reflect well on you as a professional.

I don't think Dave is doing either, at least in this case. He's giving his opinion on the knife, not the maker or vendor.

Dardeau
06-01-2013, 02:13 AM
I guess I'm just feeling the rage tonight in general, but those items, cut that way, don't make food. Isn't that the point of this, to make some thing nice for us, our loved ones, and people who pay to be honorary, one meal only loved ones something good to eat?

chinacats
06-01-2013, 02:40 AM
I don't think Dave is doing either, at least in this case. He's giving his opinion on the knife, not the maker or vendor.

+1 and it's helpful to have someone who's handled quite a few to give an honest opinion.

labor of love
06-01-2013, 02:56 AM
the only negative attribute that dave mentioned was that the knife is difficult to deburr, big deal. Ive got a few vintage knives with low HRC, that arent lasers...still doesnt make them bad knives. well, i guess the false advertising is negative, but still im glad it was pointed out.

Dave Martell
06-01-2013, 03:10 AM
I'm speaking my truth here folks. If I see something emerge as crap from the same person over and over again and I bring it up it can be seen as bashing or maybe it's just the truth being spoken....you decide for yourself.

panda
06-01-2013, 03:11 AM
i'd like to see some opinions on the AS version, seems like totally different knife all together!

Dave Martell
06-01-2013, 03:27 AM
i'd like to see some opinions on the AS version, seems like totally different knife all together!


It likely is a lot better...it's made in Japan. :)



In the case of the AEB-L version I think it's a great steel but maybe it's not optimized by batch type heat treating. Sure it might be good enough done this way but that's not what it's expectation level is. Devin Thomas brought AEB-L to the kitchen knife world and we all fell in love with it, we love what he showed us, it's ease of sharpening/burr removal, fine keen edge, and great edge holding ability. What we seem to neglect to comprehend as a whole is the role that Devin played vs what role Richmond's heat treat company plays, when compared with each other, in the final results. Maybe the case is that AEB-L isn't so great unless it's tweaked by a master? For that matter maybe there's other steels that are the same....52100 for instance? My point here is that just because a cook copies a successful recipe and throws all the ingredients into the pot doesn't mean that we're going to automatically receive a great meal when we sit down at the table. Maybe the results would be different if an experienced chef stepped in and did some of what he does so well to optimize the experience/results for us to really feel the magic that the dish has to offer. In the case of the Richmond knife I feel that the Devin recipe was copied but wasn't executed properly.

franzb69
06-01-2013, 03:30 AM
It likely is a lot better...it's made in Japan.

yep.

Mr.Magnus
06-01-2013, 06:41 AM
The knife is made in Japan, waight is 180g and spine messures from 2.50mm to 0.29mm at the very tip.

I have asked for this thread to be deleted.

Dusty
06-01-2013, 07:18 AM
I don't really want to rush to cktg's defense here, but the Aeb-l version is made in Japan as well. It the 270 also has a 2.4 mm spine thickness - the same as a 270 konosuke hd or a Sakai yusuke. I've never held one, so I can't comment otherwise.

The AS laser looks funny as it has substantially thicker spine than any knife that we would normally call a laser.

A little off topic now:
What I call BS on is calling a knife the 'Richmond hamon' when the knife is San Mai and the 'hamon' looks like a lamination line.

Nice video Magnus, thanks for sharing.

marc4pt0
06-01-2013, 08:59 AM
Nice looking knife with that custom handle. And looking that board too

Marko Tsourkan
06-01-2013, 09:39 AM
It likely is a lot better...it's made in Japan. :)

In the case of the AEB-L version I think it's a great steel but maybe it's not optimized by batch type heat treating. Sure it might be good enough done this way but that's not what it's expectation level is. Devin Thomas brought AEB-L to the kitchen knife world and we all fell in love with it, we love what he showed us, it's ease of sharpening/burr removal, fine keen edge, and great edge holding ability. What we seem to neglect to comprehend as a whole is the role that Devin played vs what role Richmond's heat treat company plays, when compared with each other, in the final results. Maybe the case is that AEB-L isn't so great unless it's tweaked by a master? For that matter maybe there's other steels that are the same....52100 for instance? My point here is that just because a cook copies a successful recipe and throws all the ingredients into the pot doesn't mean that we're going to automatically receive a great meal when we sit down at the table. Maybe the results would be different if an experienced chef stepped in and did some of what he does so well to optimize the experience/results for us to really feel the magic that the dish has to offer. In the case of the Richmond knife I feel that the Devin recipe was copied but wasn't executed properly.

Agree. To get AEB-L to 61-62RC, is not that easy in commercial heat treating, when a number of blanks are heat treated at the same time. People often forget that DT heat treatment is custom, in small batches.

Most Japanese AEB-L I have seen are in 57-58RC range. If this knife is softer than 61RC, as advertized, I won't be surprised. And yes, you will know it by the burr formation and how hard it is to remove it.The higher the RC on a well heat treated steel, the easier it is to remove the burr. Removing burr on soft stainless is the worst, it feels gummy.

Many makers make knives out of AEB-L. I would bet that not many come close to DT in perfomance. Same steel, different heat treatment. This case is not different.

M

mhenry
06-01-2013, 09:46 AM
Nice video and knife skills Magnus

Mucho Bocho
06-01-2013, 09:59 AM
I have nothing against Mark or CKTG and have bought many knives from him. One of them was the AEBL Artifect for my Mom. Same deal, the burr was a ***** to deal with, the geometry was to my liking, the heel was too low so knuckle clearance was a problem and over all the grind was pretty flat not very convex. Mom usually grabs hr Cutco over this knife. Sorry mark

However, keep thinking that Mark's Laser in AS looks to be a great candidate for Dave's Performance package and new handle. Maybe I'll get one some day, right now I've got a custome Yusuke order that I'm waiting for.

kalaeb
06-01-2013, 10:40 AM
Great vid Magnus. Thanks for sharing it, I hope people here can appreciate the vid. (I thought you told me you were not that refined in sharpening kitchen knives....looks pretty good to me:)

Dave Martell
06-01-2013, 10:46 AM
Yes the video is very good and should not be overlooked. I'm sorry if I derailed the thread.

tk59
06-01-2013, 11:07 AM
Nice vid. Using the chromium oxide, 0.25 micron diamond and leather gave me a sense of nostalgia... Maybe I'll do that again a couple times just for kicks n giggles.

Mr.Magnus
06-01-2013, 11:22 AM
cheers kalaeb. well i was hoping so to. but i think deleting the thread is better. it was a mistake to even think about putting it here, i forgot the policy and im sorry for that :)
im stil learning the sharpening of knives but since i have honed hundreds of razors now i have started to learn knife sharpening pretty fast. i used naniwa ss stones on this knife up to 10k no problem with deburring, dont find it any harder to sharpen then my other knives. but about the HRC i cant speak cuz i have no experiance of feeling the hardness by 1 or 2 lvl. the knife holds the edge pretty damn good and to be honest i have yet to try a better knife in same size for the same money. im getting a konosuke funayaki next and think it will be the new to go knife.

the new AS version is thicker then the aeb-l.

pics of the aeb-l
15721
15722
15723
15724
15725

stevenStefano
06-01-2013, 06:42 PM
cheers kalaeb. well i was hoping so to. but i think deleting the thread is better. it was a mistake to even think about putting it here, i forgot the policy and im sorry for that :)


Please don't. I still use 0.5 Chromium all the time. It isn't so popular but I still prefer the edge I get with it over others I've tried

SpikeC
06-01-2013, 08:11 PM
I'm getting really tired of some people reflexively bad mouthing Dave when he voices an opinion.

panda
06-01-2013, 08:20 PM
I use .5 CBN spray, works pretty well but I'm not sure it really does anything as that finish abrades away quite fast.

aaronsgibson
06-01-2013, 09:01 PM
And I'm sorry to say that this is one of the main reason why I've yet to really place one of my silly videos on here. To much drama. And I'll leave it at that.

Dave Martell
06-01-2013, 09:24 PM
And I'm sorry to say that this is one of the main reason why I've yet to really place one of my silly videos on here. To much drama. And I'll leave it at that.


Aaron, you don't post your vids here because we asked you not to (multiple times actually) because they're straight up ads for CKTG. I'm sorry that you feel the way that you do but you're one of the people who caused this mess to begin with, it's not fair for you to complain about it now.

aaronsgibson
06-01-2013, 10:28 PM
I'm sorry dave, but you accused me of shilling, which the other monitors said was unture I even sent you a pm and never got anything back. I never said to go out and buy that knife and such. I'd gladly tell others what i felt was wrong with it. You simply said for me to no show the Chefs on my youtube which i did. The cleaver which I did a short video of (not having saying a word), and I will say you asked me who had asked me to use it and I gave a unbiased review of. And How is it unfair when others ask about these knives and are unsure of how to work? And I'm not complaining simply stating the truth. I've never spoken bad of anyone on here and never will. I'll leave it at that.

Dave Martell
06-01-2013, 10:37 PM
I'm sorry dave, but you accused me of shilling, which the other monitors said was unture I even sent you a pm and never got anything back. I never said to go out and buy that knife and such. I'd gladly tell others what i felt was wrong with it. You simply said for me to no show the Chefs on my youtube which i did. The cleaver which I did a short video of (not having saying a word), and I will say you asked me who had asked me to use it and I gave a unbiased review of. And How is it unfair when others ask about these knives and are unsure of how to work? And I'm not complaining simply stating the truth. I've never spoken bad of anyone on here and never will. I'll leave it at that.


You're not representing the facts correctly here Aaron.

You posted videos marked clearly with sales info/advertising text and links to CKTG.

You've had two admins (Jim & myself) talk to you about this issue (at least) three times.

I'm not going to allow this to go any further in this thread. I will refer this matter to the mod team and let them handle it from here.

jaybett
06-02-2013, 04:53 AM
Magnus,

Your video was very well done. It was nice to see an enthusiast display his passion with the forum. I hope you will make more videos and share them with us.

Jay

Mr.Magnus
06-02-2013, 05:43 AM
Jay. thank you very much, sorry but im not going to post any more videos here. i stil want this thread closed. a have nothing against Dave or any other i just think this thread is better deleted.

ecchef
06-02-2013, 09:49 AM
Subject matter aside, I think the vid is pretty darn good and the soundtrack is awesome!

Aaron, by "the other monitors" I'm assuming you meant "the other moderators"; in which case...don't put words in my mouth, ok?

labor of love
06-02-2013, 09:46 PM
After thinking about this thread for a couple of days, I really don't think Dave's comments would even sway a potiential buyer one way or the other. Clearly the market is filled with multiple Sakai style lasers that already have quite a good repution, I also kinda of thought it was weird this knife was priced closely to the lasers already out there that have great track record. Why someone would pass over a ginga, yusuke, or even konosuke for this knife is beyond me. This one is just for the fan boys, and I doubt anything said here would change that.

Wonka1
09-06-2013, 11:45 PM
Awesome video man! Really enjoyed it, and I hope you continue to upload videos.




-Nick

bahamaroot
09-07-2013, 12:23 AM
Magnus, Loved the video, loved the skills, loved the board too! Love to see a good man with good tools having a good time with them! Cudos!

joyless
09-08-2013, 11:23 AM
I too have enjoyed this video, I think your cutting skills are nothing to be ashamed of. What I think your should do is to make a video of that custom Takeda of yours :)

Paradox
09-09-2013, 05:35 PM
Great video thanks for sharing it, it stands on it's own.