Customfan
Senior Member
- Joined
- Apr 5, 2011
- Messages
- 1,600
- Reaction score
- 113
Hi to All!
I was fortunate enough to get in on Randy's new venture into AEB-L Parings and gave them a whirl yesterday evening while making some artisan bread, braciola and mouse with strawberries with some cool results! I thought you might want to look at some pictures and specs!
HHH Petty's Specs
1) Traditional Petty (If it can be called that)
AEB-L Steel
50-50 Bevel
Stabilized Spalted Hack Berry handle with 2 mosaic pins
Total Length is 180mm
Blade Length is 76.81
Thickness before thinning 2.97
Thickness after thinning (Makers Mark) 2.08
Thickness behind the edge at Makers Mark 0.65 (At 5mm inn)
Finger groove length
2) Wharncliffe Petty
AEB-L Steel
50-50 Bevel
Stabilized Spalted Hack Berry handle with 2 mosaic pins
Total Length is 168mm
Blade Length is 63.85
Thickness before thinning 2.94
Thickness after thinning (Makers Mark ) 2.14
Thickness behind the edge at Makers Mark 0.64 (at 5mm inn)
The subjects at hand
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1287_zps918f6553.jpg
The lineup just for fun!
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1327_zpsc9a40876.jpg
The Handle
My hand ends where the handle ends (But I have XL hands) to that satisfies my enough handle for my hand requirement but there is 3 fingers on the handle and my index on the groove under normal circumstances.
There is enough girth (15.55mm wide) of the handle for me to have some "torque" so to speak so I can comfortably maneuver.
Well rounded, no protrusions, gaps or shrinkage of any kind (and as I've said before "I can be picky"). To be noted is the cool slant of the "so to speak" bolster. :thumbsup:
The Groove Area
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1354_zps950fd642.jpg
The groove measures 24mm in lenght and is well rounded.. so I had no uncomfortable feeling in my index (That can sometimes occur).. there is a change in tapering that is well executed from spine to bottom.
I was a bit concerned at first that the blade might "transfer" to the groove and make it uncomfortable (Notching into my finger) but that was not the case... Points there to Mister "R"
The Blade
One word... "Scalpel".... if there is something these little wonderful little scalpels of culinary precision can do is "CUT" :clown:
Very thin behind the edge, I have no issues.. the tip is lifted on the traditional as to not get caught and pulled down on the Wharncliffe... no "problem" its what I expected.
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1352_zps8418561b.jpg
Performance
The bread never saw it coming... My personal test of a petty is "scoring" a loaf of uncooked artisan bread and cutting a fresh batch of strawberries... well.. it passed with fllying colors... Its thick where is must be thick, what needs to be rounded is rounded, and what needs to be ridiculously this IS a freaking scalpel...
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1329_zps9f42f16e.jpg
The result:
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1336_zps193e8aed.jpg
NOTE: I could still move my INDEX and THUMB to pinch above the nothch area to get some more grip (Understand as control) of the blade with plenty of space while cutting the strawberries
My Favorite
That little "Hump" on the spine, after the notch and above the makers mark that makes the blade more accesible and easier to pinch.. KUDOS! :spin chair:
To be done / Improved / Experimented
Not much to improve... :my2cents:
Just to be a pain in the butt and because I cant leave this review without saying "something"... I would like to see a flatter handle (And why not... see what happens if he makes it just a tad taller), just to see what that "does" and maybe tappering the las 10mm of the (non existent) "bolster" to see what that does. But still rounded...
:yap:
But pretty please.. don't tamper with the blade or notch.. OR Hump..
I dont know if it can be done.. but if anyone can.. I am sure its HIM!
GOOD JOB RANDY!
Thanks for listening.. CF over and out..
:thankyou333:
I was fortunate enough to get in on Randy's new venture into AEB-L Parings and gave them a whirl yesterday evening while making some artisan bread, braciola and mouse with strawberries with some cool results! I thought you might want to look at some pictures and specs!
HHH Petty's Specs
1) Traditional Petty (If it can be called that)
AEB-L Steel
50-50 Bevel
Stabilized Spalted Hack Berry handle with 2 mosaic pins
Total Length is 180mm
Blade Length is 76.81
Thickness before thinning 2.97
Thickness after thinning (Makers Mark) 2.08
Thickness behind the edge at Makers Mark 0.65 (At 5mm inn)
Finger groove length
2) Wharncliffe Petty
AEB-L Steel
50-50 Bevel
Stabilized Spalted Hack Berry handle with 2 mosaic pins
Total Length is 168mm
Blade Length is 63.85
Thickness before thinning 2.94
Thickness after thinning (Makers Mark ) 2.14
Thickness behind the edge at Makers Mark 0.64 (at 5mm inn)
The subjects at hand
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1287_zps918f6553.jpg
The lineup just for fun!
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1327_zpsc9a40876.jpg
The Handle
My hand ends where the handle ends (But I have XL hands) to that satisfies my enough handle for my hand requirement but there is 3 fingers on the handle and my index on the groove under normal circumstances.
There is enough girth (15.55mm wide) of the handle for me to have some "torque" so to speak so I can comfortably maneuver.
Well rounded, no protrusions, gaps or shrinkage of any kind (and as I've said before "I can be picky"). To be noted is the cool slant of the "so to speak" bolster. :thumbsup:
The Groove Area
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1354_zps950fd642.jpg
The groove measures 24mm in lenght and is well rounded.. so I had no uncomfortable feeling in my index (That can sometimes occur).. there is a change in tapering that is well executed from spine to bottom.
I was a bit concerned at first that the blade might "transfer" to the groove and make it uncomfortable (Notching into my finger) but that was not the case... Points there to Mister "R"
The Blade
One word... "Scalpel".... if there is something these little wonderful little scalpels of culinary precision can do is "CUT" :clown:
Very thin behind the edge, I have no issues.. the tip is lifted on the traditional as to not get caught and pulled down on the Wharncliffe... no "problem" its what I expected.
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1352_zps8418561b.jpg
Performance
The bread never saw it coming... My personal test of a petty is "scoring" a loaf of uncooked artisan bread and cutting a fresh batch of strawberries... well.. it passed with fllying colors... Its thick where is must be thick, what needs to be rounded is rounded, and what needs to be ridiculously this IS a freaking scalpel...
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1329_zps9f42f16e.jpg
The result:
http://i1311.photobucket.com/albums/s676/customfan1/IMG_1336_zps193e8aed.jpg
NOTE: I could still move my INDEX and THUMB to pinch above the nothch area to get some more grip (Understand as control) of the blade with plenty of space while cutting the strawberries
My Favorite
That little "Hump" on the spine, after the notch and above the makers mark that makes the blade more accesible and easier to pinch.. KUDOS! :spin chair:
To be done / Improved / Experimented
Not much to improve... :my2cents:
Just to be a pain in the butt and because I cant leave this review without saying "something"... I would like to see a flatter handle (And why not... see what happens if he makes it just a tad taller), just to see what that "does" and maybe tappering the las 10mm of the (non existent) "bolster" to see what that does. But still rounded...
:yap:
But pretty please.. don't tamper with the blade or notch.. OR Hump..
I dont know if it can be done.. but if anyone can.. I am sure its HIM!
GOOD JOB RANDY!
Thanks for listening.. CF over and out..
:thankyou333: