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Thread: Heavy Chef's Knife - A New Project

  1. #121
    I have a Western handle design in my head that would have a heavy bolster (a guard) and if needed, a metal endcap. Along with the weight of the handle, I am pretty sure I can bring the balance point closer to the handle even on heavy knives.

    I am going to solicit more of feedback on the gap before I make a decision, but consensus seems to emerge that a wide gap is not necessary.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  2. #122
    I would start the bolster right after the choil, no gap. And I like knife to be blade heavy, even in a pinch grip I want the blade to balance in front of my pinch.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #123
    Quote Originally Posted by JohnnyChance View Post
    I would start the bolster right after the choil, no gap. And I like knife to be blade heavy, even in a pinch grip I want the blade to balance in front of my pinch.
    It's quite difficult to start a bolster without any gap with S geometry (think Shigefusa Western handle). On full convex blades it should not be a problem. In any event, I will try to keep the gap as small as possible.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  4. #124
    What are your thoughts on 255mm heavy chef's, with one of the geometries (Mizuno, Kato, Heiji), with a Western handle, Coca-Cola shape, in PM stainless, 62-63RC?


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  5. #125
    Senior Member brainsausage's Avatar
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    Not a fan of western handles, but sounds good otherwise...
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #126
    Senior Member Anton's Avatar
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    Quote Originally Posted by Marko Tsourkan View Post
    What are your thoughts on 255mm heavy chef's, with one of the geometries (Mizuno, Kato, Heiji), with a Western handle, Coca-Cola shape, in PM stainless, 62-63RC?
    Perfect. Bolster?

    Sign me up

  7. #127
    Quote Originally Posted by brainsausage View Post
    Not a fan of western handles, but sounds good otherwise...
    Wa version I can do reasonably well. Western, has been going well so far.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  8. #128
    Ground my first true asymmetric grind. So far so good. Taking blade home for test cutting. Pics tomorrow.

    This one will have a western handle with SS bolster.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  9. #129
    Canada's Sharpest Lefty Lefty's Avatar
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    I love a good western. Dirty Harry was the man.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #130
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by Lefty View Post
    I love a good western. Dirty Harry was the man.
    For a few dollars more, I'll trade you two mules for sister Sara.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

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