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Marko Tsourkan
09-08-2012, 11:16 AM
I have heat treated a pass around blade and will start working on it shortly, so it is time to sign up some participants.

Some of the conditions I copied form other folks' pass-arounds, and some I added. Please make sure you are in an agreement with all conditions before signing up. I am planning on ten participants, 5 pro and 5 home users, but I will play by ear depending on the response. I am not going to do a sign up on a first-come-first-serve basis as this leaves some folks out. Instead I will do a lottery-like selection, should there be more than ten people interested.

- Forum regulars or if you are newer, you would have one of the seniors vouch for you
- One week per participant
- Sharpen only if you consider yourself a decent sharpener
- If a blade is damaged, it has to be returned to me for fixing before it is resumed to be passed around. If a damage is minor, then it could be fixed by a participant, but I need to be notified about it beforehand.
- A participant is responsible for a postage (insured for a full value) to the next person on the list.
-I want a participant to compare my knife to his/her best performing knife. Areas of comparison should include sharpen-ability (please see conditions above), edge retention, edge maintenance (with a strop), geometry, profile, food release, handle comfort, fun to use, etc. Anything one can comment on, I would be interested.

As these are still experimental knives, with experimental heat treatment and grind, there is still much to learn from other people's experience with them and users' feedback has proved to be invaluable thus far.

In short, I look for an objective feedback/review and expect a constructive criticism. If you don't want to post it in public, send it to me in private.

Thank you.

PS: When signing up, please indicate if you are a pro or home user. You can use the knife as hard as you want, but as intended.

Andrew H
09-08-2012, 11:27 AM
I'm in! Home user.

markenki
09-08-2012, 11:29 AM
Please consider me among the home users. Is this a 260mm gyuto?

Thanks,

Mark

brainsausage
09-08-2012, 11:30 AM
I'd love to take part! Pro user.

Marko Tsourkan
09-08-2012, 11:33 AM
Please consider me among the home users. Is this a 260mm gyuto?

Thanks,

Mark

Mark it is 260mm on the edge, ground symmetrically, but it will come with a D handle for a right hand user. Octagonal would be more appropriate, but I would like folks to try my D, as I find it more comfortable than octagonal.

M

Iceman91
09-08-2012, 11:36 AM
i would like to test it out as a pro user. Thanks

Mike

markenki
09-08-2012, 11:47 AM
Mark it is 260mm on the edge, ground symmetrically, but it will come with a D handle for a right hand user. Octagonal would be more appropriate, but I would like folks to try my D, as I find it more comfortable than octagonal.

M
Thanks, Marko, sounds good. I've had no problems using right-handed D handles, so that's not an issue for a lefty like me.

G-rat
09-08-2012, 11:50 AM
I would like to test it out as well. Pro user. I have never been involved in a pass around so I'm not sure if I will need vouching for. I've been a board member for A year and a half.

knyfeknerd
09-08-2012, 11:55 AM
I'm in !!! Pro user

Crothcipt
09-08-2012, 12:25 PM
I would like to test it too. Pro user.

Cutty Sharp
09-08-2012, 12:52 PM
Me too, please! Home U

Hattorichop
09-08-2012, 12:57 PM
If this pass around makes its way to Canada I'd like to give it a test run as a home cook.

eshua
09-08-2012, 01:33 PM
Pro in a sushi kitchen...but newer forum member so no worrys if you want to pass me up for a veteran :)

Marko Tsourkan
09-08-2012, 01:42 PM
I am open to domestic and international pass around and I am open to extending the number of participants to as many as it would make sense.

M

Benuser
09-08-2012, 02:34 PM
I would like to participate, I'm a humble homecook.

Mucho Bocho
09-08-2012, 02:48 PM
Marko, Please consider me. I'm a home cook but have a lot of experience. Wold love to handle one of your blade as it is a future purchase I hope to make. thanks dennis

SameGuy
09-08-2012, 03:09 PM
To make a Canadian leg more feasible, please consider me (in Montreal). I'm also a humble home cook. I will not be sharpening.

Marko Tsourkan
09-08-2012, 03:16 PM
I will be willing to accommodate everybody in this thread, however, I will need the knife returned to me after every ten participants, so I can thin it and repair damage if incurred. This way the quality of the knife you will get will be comparable to my customs and I will have some control over what condition the knife is in.

At the same time, I encourage people to use it hard, as it is made to withstand abuse, within a reason, of course.

If a pass-around takes a year, so be it. One thing I will still do, is to use lottery-like selection, to draw lists of participants from the general pool. This way it will be fair to everybody.

For logistical purposes, I will start with a domestic pass around before doing it overseas (Canada and Europe, if there is interest). Sending back to US should not be a problem with customs, withing European countries, you guys will have to do a little research and fill me on it)


If you interested, please post here, not on PM.

M

Namaxy
09-08-2012, 03:24 PM
Count me in Marko. I'm close to you, so happy to be one of the people that brings it to you for touch up.

SpikeC
09-08-2012, 04:16 PM
I would be interested as a home "chef"!

chinacats
09-08-2012, 05:25 PM
I would love to be included...home cook.

Thanks

sachem allison
09-08-2012, 05:28 PM
I would love to get in on this Marko. Professional environment.THank you

Cutty Sharp
09-08-2012, 05:31 PM
I will be willing to accommodate everybody in this thread, ... For logistical purposes, I will start with a domestic pass around before doing it overseas (Canada and Europe, if there is interest). Sending back to US should not be a problem with customs, withing European countries, you guys will have to do a little research and fill me on it)

Great. But wait, I'm already down (above) and might not be the only one who's not in the US or Canada/Europe. I guess I'll be excluded?

VoodooMajik
09-08-2012, 06:17 PM
I would enjoy being counted in as a pro, No sharpening. If I can be bumped back towards november on the list that would be great because I will be leaving Alberta in October

Marko Tsourkan
09-08-2012, 06:33 PM
Great. But wait, I'm already down (above) and might not be the only one who's not in the US or Canada/Europe. I guess I'll be excluded?

I will try to accommodate as many people as I can, but logistics will be taken into considerations.

M

GlassEye
09-08-2012, 06:51 PM
I would like to try one of your knives; home cook right now.

JMac
09-08-2012, 07:57 PM
Would also like to give this knife a try in a pro kitchen for a week. This would be my first knife that is american made to use.

Candlejack
09-08-2012, 08:03 PM
I'd like to sign up as a pro-user if there's some more dudes in Sweden/scandinavia that's going to be in!

mhenry
09-08-2012, 08:07 PM
Me too please, home cook

cookinstuff
09-09-2012, 01:54 AM
I would love to try out one of your knives if you would have me Marko, really been wanting to put one to work. I'm a Canadian, pro user, I could give this thing a serious workout in a week, I'd be comparing it to Shigefusa, Mizuno Honyaki, Devin Thomas AEB-L, Fowler 52100 and every flavour of Carter, amongst other things :dazed:

Marko Tsourkan
09-09-2012, 09:13 AM
I am going to give it another day or so and then close the list, organize the information and draw the first 10 participants.

M

mc2442
09-09-2012, 09:36 AM
Yes please. Home user.

ThEoRy
09-09-2012, 11:59 AM
I miss all the good stuff. If it's too late that's ok I know how awesome Marko's blade is. If not I would like to give it another go.

Marko Tsourkan
09-09-2012, 12:05 PM
I miss all the good stuff. If it's too late that's ok I know how awesome Marko's blade is. If not I would like to give it another go.

Not to late, you are in.

M

Pabloz
09-09-2012, 02:57 PM
If there is room for one more....Please.

Thanks,
PZ

Marko Tsourkan
09-10-2012, 10:39 AM
The list is closed.

The list of first 10 participants will be drawn shortly.

Thank you,

M

ThEoRy
09-10-2012, 11:52 AM
Cool thanks. I'm interested to see the new grind and heat treatment. It will give me something to look forward to in my own blade nudge nudge :D

eaglerock
12-30-2012, 12:26 PM
Can i still join if the knife will pass by Europe please :) ?

daddy yo yo
01-02-2013, 05:37 AM
Can i still join if the knife will pass by Europe please :) ?if one of marko's passarond-knives makes it too europe, please include me too!

Marko Tsourkan
01-02-2013, 09:21 AM
I don't think I will be doing a pass-around in Europe. Customs are just too unpredictable and could cost participants a nice coin. However, I do offer 7 days satisfaction guarantee on all my work, so the buyers can always return the knife for a refund, should it not meet their expectations.

M

Marko Tsourkan
01-08-2013, 09:51 AM
Folks! Here is an update on a pass-around.

Two people have tried and reviewed the knife. I implemented the changes recommended, however, I ground this knife some months ago and I made an adjustment to my grind since - I decided to grind a little thicker on the spine so it almost completely eliminates flex. This came from pro kitchen feedback, a little extra weight (more than stiffness at the spine) would be beneficial for doing a lot of prep work. I started grinding with leaving some more metal on the spine and haven't seen much of a drop in performance, so this grind will be my standard grind and thinner knives will be available as an option.

So I decided to pull this knife out of the pass-around and replace it with another. Same goes for a handle - I too made some changes to the D to include recommendations, so it is a bit different handle now.

I think it would be appropriate for a pass-around knife to be as close to my current work as possible, but the catch is I need to make the new knife and that adds to the waiting time. However, you guys are patient bunch and for me it is a never ending learning experience, so I hope you will accommodate me on this change. The bottom line, I want to keep improving my knives and one way to do it is to implement marginal changes as they are recommended, and to send out an "updated" knife.

M

Jmadams13
01-08-2013, 10:11 AM
Is it to late to jump in on this when its ready?

chinacats
01-08-2013, 10:26 AM
Thanks Marko, I would much prefer to wait and receive the current offering. I love the fact that you are ready to implement changes so readily if they will improve the product. That being said--I can't wait to try it!

Cheers!

Marko Tsourkan
01-08-2013, 11:19 AM
The number of participants in the current pass-around is fixed.

It is not going fast to begin with, and adding more participants will just add to the waiting time and more work to manage it. Plus, I want to have the knife back after maximum of 5-10 participants, to make sure it is in the shape I want it to be. Typically, correcting profile, thinning and refinishing adds 2 hours every time I do it.

I think reviews (many on the pass-around list are pros) will give folks an idea about my knives, and my satisfaction guaranteed policy (7 day return) should give you a peace of mind, should the knife not meet your expectation.

M

Jmadams13
01-08-2013, 11:47 AM
No problem. I understand. No harm in asking though, right. Your knives have caught my interest for some time now

sachem allison
01-08-2013, 01:13 PM
Sounds good Marko