When I was younger, winning was everything. Now, I just put my best effort and enjoy the participation.
I see the shigefusa influence, do you have other favorites you draw inspiration from? Say Watanabe. I have both and wish I could combine both and also a slightly different profile.
Masamoto - profile
DT - steels, HT, DMT sharpening, damascus, handle construction, knife making process, and more
Fish, Bob Kramer - handles, saya
The Boardsmith, Nesmuk - endgrain boards
Roesle Open Kitchen - magnetic strip
Dave Martell - water stones sharpening, stropping
That's about it. I would say that the biggest influence and help (if everything could be totaled up) came from DT.
As someone who has known Marko for awhile, I would bet my last dollar that whatever happens with this contest he will come away with additional knowledge that he will put to use in honing his craft to even higher levels. Ultimately, Marko, and all his future customers, will be the winners.
This project didn't take off, unfortunately, but I am still a game for it.
If one of you guys would like to test my knife against any knife you provide (testing done by third parties, preferably pros and you do all organizing), please post here and let's get this started. The knife I would provide should match the knife tested against in weight and thickness, so I would like to know what it is.
To refresh the memories testing should be done on all of the following:
- edge retention
- edge stability (resistance to chipping)
- food release
- overall feel of the knife
I don't mind to send the knife out the US, as long as the criteria outlined in the thread are met.
I assumed that it didn't take off as I haven't head for your or Harald for a while. Either way, I am a game, just need to know what to make.
I was under the impression that you were busy making the knife, and seem to remember reading as much.
No worries, my choice of knife is still the same as back then, my first Kato.
That being the prototype I picked up back in 2011.
I have a newer version as well, but in my opinion, the first one is still the best of them:)
Naturally that knife has been used good, and have been thinned a couple times by now, but the basic geometry should be reasonable close to how it was as new.
Now, it's no big deal to me how this is done, if it is more doable, from a practical and logistical viewpoint, to do it locally I'm still standing behind my word and my bet.
I'm game either way:)
Heavy chef's it it. What's yours on the edge, 240mm?