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Bill Burke
07-08-2011, 12:01 PM
I made a couple of rather large knives and took them to blade show. One a 13.5 inch gyoto with stainless bolsters and a 52100 blade and the other an integral 52100 scimitar with a 13.5 inch blade. Everyone who looked at them at bladeshow asked "what do you do with a knife this big?" My answer was cut big stuff. So how big is too big?

mhlee
07-08-2011, 12:17 PM
There are definitely people who can use knives that long. Professional chefs, butchers and fishmongers that break down whole sides of large fish, beef, etc., could definitely use such knives.

A 13.5 inch scimitar would be great for breaking down 25+ pound fish, especially rounder large fish including tunas. I've used a 10 and 12 inch forschner scimitar to quarter yellowfin and albacore tuna. For larger yellowfin, the 12 inch was just long enough to get all the way down to the spine (when cutting at a downward angle of about 45 degrees, not straight down).

BraisedorStewed
07-08-2011, 12:19 PM
For most I think 13.5 is a bit too large of a blade, even for many pro's. That being said, I don't think that it is too long to be practical, can't tell you how many times I woulda loved to have a 13+'' knife when slicing steaks off of very large primals. Once had a ribeye that measured 11'' across the small dimension, 13.5 woulda been nice. Basically I guess I'm trying to say that fopr most its totally impractical, but indispensable when needed.

Cheers
Drew

mattrud
07-08-2011, 12:23 PM
13.5inch schimitar absolutely awesome. There are plenty of practical applications for that. A gyuto that big I would never use honestly. I have a 12 inch one that I bought cheap and just using it on small occasions say bbq.

BraisedorStewed
07-08-2011, 12:23 PM
https://www.facebook.com/photo.php?fbid=1415299344496&set=a.1131024157794.2021627.1292955700&type=1&theater
This ribeye measured about 9 across the small dimension, coulda used a bigger knife for this guy.

Eamon Burke
07-08-2011, 12:54 PM
I would say it depends on the size of your cutting board. If the knife is balanced right, no knife is too long, IMO. I'd rather have too much knife than too little, but space does not always allow.

JohnnyChance
07-08-2011, 12:55 PM
You know we can't make that call...without some pictures Bill!

WildBoar
07-08-2011, 01:35 PM
x2 on pics! (and prices?) :)

Bill Burke
07-08-2011, 01:48 PM
I sent these two to EE on consignment as soon as I get pictures I'll post them.

Burl Source
07-08-2011, 03:23 PM
I agree,
We would love to see photos of these and any of your other knives.

Will you be at the Boise Show this year.
They changed the date so it would fall on my birthday!
hint....hint

Did you make the Rambo Chef Knife yet for the Marine Chef who saved that other Marine's life?

Mike H
07-08-2011, 05:08 PM
I sent these two to EE on consignment as soon as I get pictures I'll post them.

saw them yesterday at Epic. Edge beautiful like all of your knives but WOW they are huge! I could them used for big breakdown jobs but I dont think my countertop cutting boards are near big enough.

I love the santoku I got from you at the Boise show. It is my go to knife and amazing how it holds an edge.

Mike

tk59
07-08-2011, 06:46 PM
I might use a suji that length but that's about it, lol. I once used a 300 mm/12" honyaki gyuto. That was enough beastliness for me!

WildBoar
07-08-2011, 06:58 PM
a 13.5" scimitar seems like it would be good for portioning strip steaks, etc. We're hoping to do a bit of that in the future for big dinner, etc. I can't imagine trying to use one that is much shorter then that (although I can't say that I've used any up to this point).

Salty dog
07-08-2011, 08:57 PM
I thought I heard someone say "13.5 scimitar"? Ah, it's not on their website, at least currently. Ah, oh, ah, ummm...........

Mattias504
07-08-2011, 11:25 PM
pretty sure that means Salty wants...

I would use a knife like that for a lot of things. It is definitely too big to be an everyday knife though, at least in a professional kitchen. It would probably be awesome for prep(I used to rock a 12" Sabatier a long time ago) but be too bulky for a service knife.


Can't wait to eventually see pics of these.

Bill Burke
07-08-2011, 11:26 PM
should have pics up in a week or so. Mike glad you like the santoku. I am doing the Boise show Hope to see some new faces there this year. Moving the show up two weeks should make the weather better.

xdrewsiferx
07-09-2011, 08:59 PM
Here is a quick dirty snapshot. I will take better photos next week.

http://img.photobucket.com/albums/v206/XdrewsiferX/Burkes.jpg

mattrud
07-09-2011, 11:21 PM
HOLY S*$#

Salty dog
07-09-2011, 11:33 PM
Hmmm, Hard to tell from the photos. Something is ??????????????

Chef Niloc
07-10-2011, 03:44 AM
You know Bill you should always give the bro's here 1st dibs on your knives EE marks up to much, and they are D!CK$ to deal with. They held my money for a knife ( full price, 1200.00) for almost two years then when the knife came in they told me it would be 800.00 more as the yen has changed in the past few years, I have bought 1000's of $$ worth of knives over the years from them, never again, to boot when I told them it was not fair for them to mark up a knife I already payed for they gave me a lot of adatude, exact quote

we understand if you can't afford the knife, we will have no trouble finding someone else to buy it
Rant over,love the scimitar, and it's not to big, more of a curve might be nice but hard to tell from the pick.
Yup should give us boys here 1st shot before you farm them out, we all love your work here.

Bill Burke
07-10-2011, 11:57 AM
Thank you Colin I will keep that in mind for future use. these two are on consignment there so anyone here wants one I'll be happy to pull it down for them.

Bill Burke
07-10-2011, 11:58 AM
Here is a quick dirty snapshot. I will take better photos next week.

http://img.photobucket.com/albums/v206/XdrewsiferX/Burkes.jpg

thanks Drew

kalaeb
07-10-2011, 01:28 PM
Those are really beautiful knives Bill. And the following is by no means a knock on your knives, but looking at them makes me think back to a thread on KF almost a year ago that started out as something obscure, and quickly deteriorated to "best zombie killing knife"...well, this...yup, one of these bad boys would be my ultimate zombie killing knife in 2012. :viking:

Burl Source
07-10-2011, 05:05 PM
Seeing these knives brought back memories.
When I was a kid we lived in a small neighborhood in North Florida.
One time the whole neighborhood had a cook out where they roasted a whole pig.
One of our neighbors, an old Cajun gentleman that everyone called Grandad.
He was the one in charge of the pig roast.
All day long we impatiently watched the pig roasting.
When Grandad finally said it was ready he pulled out a giant knife and started cutting up the pig.
This was a long long time ago but your knife photo brought back this forgotten memory.

Bill Burke
07-11-2011, 12:49 AM
thanks Mark, Neat story.

MadMel
07-11-2011, 08:43 AM
Am I suppose to wield that 2 handed?? LOL

WildBoar
07-11-2011, 05:00 PM
x2 on beautiful! That gyoto really has nice lines. I love seeing your work!

Bill Burke
07-18-2011, 10:36 AM
More pictures up here http://www.bladegallery.com/shopexd.asp?id=89204&photo=7&size=b with specs. ..110 thick at the bolster, 2.02 wide, 12.5 oz. shouldn't take but one hand for even a little girl to use this one:biggrin:

oivind_dahle
07-18-2011, 12:03 PM
Damn! Awesome work Bill!
This one caught my eyes!
http://www.bladegallery.com/shopexd.asp?id=89200&photo=6&size=b

You keep raising my expectations! ;)

Christo711
07-18-2011, 01:29 PM
these knives are amazing Bill - been following your work and many others for years now and continue to be blown away with your craftsmenship. Chef Niloc - not only are you a chef but you got Bill The Butcher as your avatar - Cheers to you bro (thats my favorite movie of all time) - and I feel you on the EE story about mark up's - ******

THANK YOU ALL - This forum is inspiring for me to gain more of a depth of knowledge on knives

Bill Burke
07-18-2011, 08:04 PM
Thanks Christo, for the compliments. And Ovind You may find this hard to belive but I am just a hillbilly that makes a somewhat decent knife. Niloc I am sorry that you, and maybe Christo have had bad experiances with EE. I have been doing business with them for almost ten years and have always been treated fairly. I don't know about anyone else but they sell my knives for the same amount as I do. like I said before these knives are consigned so if anyone wants one and prefers not to deal with EE let me know and I'll take care of you.

Chef Niloc
07-19-2011, 10:55 AM
Damn! Awesome work Bill!
This one caught my eyes!
http://www.bladegallery.com/shopexd.asp?id=89200&photo=6&size=b

You keep raising my expectations! ;)

Bill are all of your knives listed with them on consignment, like the one ovind posted above? Sheep horn petit knife...why you have to go and do that? I'll take it ,and wash my mouth out for saying it " even if it means having to buy it from EE"

Bill Burke
07-19-2011, 11:45 AM
Bill are all of your knives listed with them on consignment, like the one ovind posted above? Sheep horn petit knife...why you have to go and do that? I'll take it ,and wash my mouth out for saying it " even if it means having to buy it from EE"

Hi Colin, No not all of them are consigned. This one and it's big brother are not unfortunately they were bought at blade show. But I guarantee the price you pay is my price

oivind_dahle
07-19-2011, 02:06 PM
Damn Colin :)

If I had the money I would bought it myself. I love the horn(y) handles from Bill. Even though Ive told Bill that its no hurry with my knife, I keep checking the mail from time to time and hope to see a pic :P

Christo711
07-19-2011, 06:45 PM
Bill, do you sell knives to knivestogo.com as well? i noticed they have some of your knives on there. you ever plan on doing a line of knives in 52100 with those sexy micarta handles? :spiteful::cheffry:

oivind_dahle
07-19-2011, 06:49 PM
Bill, do you sell knives to knivestogo.com as well? i noticed they have some of your knives on there. you ever plan on doing a line of knives in 52100 with those sexy micarta handles? :spiteful::cheffry:

I dont think you will find them at CKTG. Best thing to do is to order directly from Mr Burke, then you get a good deal and you can have it made however you want :)

I still like his horn(y) handles :)

Customfan
07-22-2011, 01:04 PM
:viking:That is one awesome work of art Bill! The sheep horn scales are fabulous on that fillet knife as well!

A couple of weeks ago I smoked and sliced a whole 220lb. hog with a butcher knife (330mm, yes... on the blade!!), a Deba and a cleaver (CCK) but would have loved to get my hands on that beauty! I think that the slices would fall like feathers!

Keep up the good work! :cool2:

oivind_dahle
08-06-2011, 02:13 PM
Colin:
:feedback:


I also see Bill got a new knife on EE:
http://www.bladegallery.com/shopexd.asp?id=89203

Damn I just love Bills knives and his handles. Soon I will have one of my own....

Dave Martell
08-08-2011, 11:22 AM
I also see Bill got a new knife on EE:
http://www.bladegallery.com/shopexd.asp?id=89203

Damn I just love Bills knives and his handles. Soon I will have one of my own....


Wow that's a real beauty! :)

oivind_dahle
08-08-2011, 01:05 PM
The more I look at EE the more I want it!
This is an absolute stunner! Everyone should have a BB in their drawer :)

Bill Burke
08-09-2011, 12:42 AM
The more I look at EE the more I want it!
This is an absolute stunner! Everyone should have a BB in their drawer :)

I whole heartedly agree.:wink:

oivind_dahle
08-09-2011, 05:30 PM
Cant find a pic of a Gyuto in your dragonbreath damscus. Care to share some pics with us?

Bill Burke
08-11-2011, 11:23 AM
Cant find a pic of a Gyuto in your dragonbreath damscus. Care to share some pics with us?

You cant find one because there has never been one made.

oivind_dahle
08-13-2011, 05:52 PM
Damn, youre sanmai damscus knives went fast!

For those who wonder. Here is what is for sale on EE:

Stag Integral Utility
http://www.bladegallery.com/shopexd.asp?id=89228&photo=1&size=n

Chef's Knife (13-1/2") with Brazilian Rosewood
http://www.bladegallery.com/shopexd.asp?id=89204


Im still impressed, but got to say your musk ox handled knives are out of this world! ;)

oivind_dahle
08-13-2011, 05:53 PM
The Utility is brand NEW on EE :)

SpikeC
08-13-2011, 06:13 PM
I have to think that 342 mm is a bit long for a chef's knife.......................

zitangy
10-09-2011, 05:26 AM
I made a couple of rather large knives and took them to blade show. One a 13.5 inch gyoto with stainless bolsters and a 52100 blade and the other an integral 52100 scimitar with a 13.5 inch blade. Everyone who looked at them at bladeshow asked "what do you do with a knife this big?" My answer was cut big stuff. So how big is too big?

Hi,
PM sent.

rgds
D

ecchef
10-09-2011, 07:43 AM
Hi,
PM sent.

rgds
D

Uh-oh....this looks dangerous! :evilgrin:

Bill Burke
10-10-2011, 12:42 PM
Hi,
PM sent.

rgds
D

pm returned. sorry I have been out of town.