Reminds me somewhat of Heath's knives on this forum. Pretty similar profile styles and a wide long choil too.
Looks like Heath and I share a very limited shop in common as well lol, although I've got to say I'm still kind of jealous of his =p. Mine's HORRIBLE lol.
Cris your work looks great! I love that suji.. not sure about the wide choil - but I guess I'd have to have one in hand to see how it felt.
On the choil...in using them myself (I'm a home cook)...it seems ok. Comfortable in a pinch grip with a nice radiused area for your middle finger. Son used the gyuto in my avatar for a hard week of prep, and seemed ok with it. I don't know if it was just something easy for him to adapt to, or if it was just completely a non issue though.
After I finish this friction folder I'm making for Son, I'll be doing a gyuto for him. I'm hoping to do a passaround with the same geometry at the same time. They'll both be 240mm or so on the edge, with a more traditional 50mm heel height. Geometry should be somewhere between a workhorse and laser. 2.5-3mm over the heel, no more than 2mm midblade...probably less, tapering sharply to the tip. Edge profile will be flattish, with a nice sweet spot both towards the tip, and on the heel.
I'll let you guys know when I get started :).
Cris, I bet they're going to turn out great! If I were just making my first few chef knives, I'd locate a Zwilling Kramer to display what a perfect taper is all about (not that yours aren't, but these are...in my opinion). They also have a nice workable flat spot that I enjoy, but many feel is too long and makes the knife feel like two knives in one. Tip location is high, but again, with that distal taper, man is it nice to use!
Another few knives I'd get my hands on are a DT ITK, for wa handle geometry/size, a Rodrigue to display what materials can be used to produce a knife that feels great all around, and a lowly Misono Dragon so you can get a feel of what a nice, natural 240 gyuto feels like, in hand. Actually, I'd be willing to lend you mine...maybe. Haha.
WOW!!! Simply beautiful knives. Which I was your dad or caterer. :doublethumbsup:
As soon as I can, I'm hoping to take a bike ride up to see Devin. Maybe I can learn a thing or two about a thing or two while I'm there...lol :).
Oh, and I'll definitely look into checking out a Misono Dragon. Any negatives to it I should know about beforehand?
Well, I wasn't intending to post anything but kitchen knives here...but since its for one of our own, I figured I may as well.
My first folding knife. An antiqued (very!) friction folder for Son (Sachem Allison) :). Thanks for pushing me to make this one buddy. It was fun!
actually, i do plan to use it in the kitchen. carving wooden spoons and using it for boxes and everything else. my new edc.