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Thread: 240 mm damascus gyuto passaround

  1. #51

  2. #52
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    Knife is off to the west coast!

  3. #53
    Senior Member wenus2's Avatar
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    Sweet. I'm not long for it then.
    I had requested to be after TK so I can see what the deal is with these mad sharpening skills I keep hearing of.
    Following the PT's for location I never saw anything officially on the order though, how is that being handled?
    Del just telling us who is next?
    Thanks.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  4. #54
    Delbert Ealy's Avatar
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    Wenus2,
    That has pretty much been the case so far. It was my intention to post a list, but if you have read the redesign thread you can tell I have been busy with that. It is on its way to Tk59 and then on to you.
    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  5. #55
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    Here's my Cliff's notes version. WildBoar summed most of it up already.

    Profile: Too much belly, too little flat area, nice tip - pointed and short from edge to spine
    Geometry: Flat ground, thin. Significant friction going through large objects like onions.
    Steel: Easy to sharpen to a very keen edge. Seems pretty tough, as well.
    Ergonomics: The handle feels molded to my hand. It is angled down which is a little odd feeling.
    Aesthetics: The handle makes the knife look a bit droopy. It is a dark pattern with a dark handle but each component works well with the others. The damascus is deeply etched and quite striking.
    Fit and finish: Pretty much perfect except for a bit of an edge at the end of the bolster and the holes in the handle. Wouldn’t know what to do with them but they don’t seem good to have and don’t look great.
    Bottom line: It’s a handsome, rock-chopper knife with good but unspectacular cutting performance due to the flat grind and a slightly droopy handle. I’m going with the revamped gyuto design shown in the "improvements" thread. That is going to be a killer knife. I can't wait to get my hands on one.

  6. #56
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    El Pescador's Avatar
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    Well written. My sentiments exactly about the performance. I do want to reiterate how striking this knife is. I disagree with TK about the handle's holes. The handle has not been filled. The slight holes add to its organic feel. This knife was unlike anything I have used in the past. While a So-so cutter, this knife feels incredible in the hand.

  7. #57
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    Now that I've had some sleep, I'll add a couple more comments. First, these knives are very distinctive. Everyone who saw it, made a comment and spent some time staring at it. Second, I do a lot of tip work. Because the tip was thin, well tapered and fairly short (edge to spine), this knife was a lot more pleasant to use than other flat ground blades, esp considering how deep the blade was etched. Like so many other well-made knives, this one was also an effortless meat slicer. There was a somewhat underground portion toward the tip where the blade actually thickened slightly. I don't know if that made a difference in terms of performance but I felt it with my fingers and the bevel widened a fair amount in that section. Aside from that, it was very evenly ground.

  8. #58
    Senior Member wenus2's Avatar
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    OK, who's next?

    I PT'd you 2 days ago Del, but havent heard back, maybe your box was full?
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  9. #59
    Delbert Ealy's Avatar
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    Ben P is next, sent you a PM
    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  10. #60
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    bprescot's Avatar
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    Knife just arrived. I just did a mondo cooking session Sat/Sun for a company potluck with Dave's knife. Not really sure what I'll do to test this guy out. These passarounds and demo knives are KILLING my diet

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