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Thread: Knife Performance Contest

  1. #81
    Senior Member Birnando's Avatar
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    Quote Originally Posted by Marko Tsourkan View Post
    Heavy chef's it it. What's yours on the edge, 240mm?
    Yessir, 240 on the dot

  2. #82
    Marko Tsourkan's Avatar
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    Quote Originally Posted by Birnando View Post
    Yessir, 240 on the dot
    I am mulling making it 255mm with a Western/D hybrid. Weight-wise it should be comparable to 240mm Kato. I like 255mm size better for a heavy chef's.


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  3. #83
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    I can test it compared to a few of my knives if you need...

    -Chuck

  4. #84
    Marko Tsourkan's Avatar
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    The original idea was to test it with somebody who doesn't know either makers.

    Let's see how this develops.

    M


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

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  5. #85
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    Ya, I saw that was the initial idea. Then I read this post:

    Quote Originally Posted by Marko Tsourkan View Post
    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:

    - sharpness
    - 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.

    M
    Wasn't sure where it was going from there so figured I would just throw it out there. I guess I will just wait for my knife since I was 12th on your list. Hopefully that spot comes up at some point.

    Also, I would like to say I hope who ever does compare the knives actually understand what good knives are. I can tell you my line cooks thought some very cheap OK japanese knives were way better then some of my very special knives. And I can tell you, I promise they were completely wrong in their evaluation. So all I'm saying is it would be good if it is someone who understands what a good knife is.

    -Chuck

  6. #86
    Marko Tsourkan's Avatar
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    It's a good point. Let me thing about it.


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

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