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oivind_dahle
06-29-2012, 10:59 AM
Marko 225 Guyto
Octagon Wa
52100 Shigefusa
Asymetrical Grind
PIc: http://farm8.staticflickr.com/7088/7394894266_45a732c150_z.jpg


The Tour:
Norway got some of the best chefs in the world, that can access a lot of different foods from all the world.
As you can see on Bocuse d'Or (http://www.bocusedor.com/), Norway is well represented:
http://en.wikipedia.org/wiki/Bocuse_d'Or
The standards to Norwegian chefs are internationally high standards.

The rules:
No rules, abuse the knife as much as you care
It will pass by Harald Andersen for touch ups between the battles


Week 1: Øyvind Hjelle
http://dt.no/polopoly_fs/mat-rundstykker-yvind-hjelle-1.6713164!/image/3653903686.jpg_gen/derivatives/derivative_article_480/3653903686.jpg

One of Norways best known chefs, got his own TV show and have written several books.
http://translate.google.com/translate?sl=no&tl=en&js=n&prev=_t&hl=no&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fno.wikipedia.org%2Fwiki%2FØyvind_Hj elle


The verdict:

Pro:
Insane sharpness and hard steel
Great Balance
Easy to work with
Insane cutter

Con:
Would personally prefer Markos Masamoto profile than this Shigefusa profile (Its a matter of personal taste).


Week 2:
The restaurant: Solsiden (Sunnyside)
http://www.solsiden.no/
http://www.solsiden.no/15%20(2).jpg

Over 400 guest a day. The knife just arrived without touch up from Harald Andersen.
In 1994, Solsiden opened its door for the first time.

"--I did not make any public declarations, but my vision was crystal clear from the very start. The location of the old warehouse was an excellent starting point. It had all tthe potential for a seasonal restaurant that could fill at Oslo's culinary scene," says owner Lars Jon Amundsen.

"-Solsiden's success is based on its concepts and logistics. We never take any shortcuts when it comes to quality and service."

Type of restaurant: seafood.

Verdict: More to come


Ill update this thread.

Personal thinking:

If you go for a Marko:
Go for his Masamoto Profile and his Meji handles. Make sure to get one of his strops and a diamond plate from him. You might never need anything else. IMO: Best bang for the money atm.

Dieter01
06-29-2012, 01:10 PM
I understand that this is very cool but not sure if I understand the rest... So you are handing two knives to different "celebrity" chefs each week and ask them to give their oppinion?

wenus2
06-29-2012, 01:37 PM
Looks like 1 knife, but what a fun idea to track and share!

Deckhand
06-29-2012, 06:28 PM
Quite entertaining.

oivind_dahle
06-29-2012, 06:45 PM
Oh. One knife pass around in Norway.
Gonna test this knife and get feedback from the chefs. It might even go to Bocuse d'Or.
I will fill in as the feedbacks come. One week on each location.

Crothcipt
06-29-2012, 07:23 PM
Ok I get that. Is the 52100 Shig. the grind and heat treat?

Eamon Burke
06-30-2012, 02:23 AM
52100 is a high carbon steel
Shigefusa is a knifemaker, and this knife has a shig-inspired profile.

wenus2
06-30-2012, 05:14 AM
Then who's on first?

Dieter01
06-30-2012, 06:53 AM
So its a Marko 52100 with a shigefusa inspired assymetric grind? I first thought it was one Marko and one Shigefusa

oivind_dahle
06-30-2012, 07:05 AM
The pic is devin and marko :)

Marko offers shigefusa and masamoto profile afaik.
I prefer the masamoto profile, and I prefer his meji over the octagon.

Marko Tsourkan
06-30-2012, 11:31 PM
Ok I get that. Is the 52100 Shig. the grind and heat treat?

The profile shows similarity to Shigefusa, but is not a copy. I made it this way, as I wasn't sure if a person to use it likes to push/pull or rock. I played is safe and gave it a more curve toward the tip.

The grind is different from Shigefusa knives. This knife was heatreated for sharpness and ease of sharpening. Wear resistance is very good, but not great.

Also, what Oivind refers to as Masamoto profile, is Masamoto-inspired profile. I don't make Meiji handles either, but some elements on my D is inspired by Bob Kramer and Fish handles.
M