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Thread: Heavy Chef's Knife - A New Project

  1. #191
    Senior Member Crothcipt's Avatar
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    Thx for the posts Marko. This makes sense to what I have witnessed, and not knowing why I liked it. I hope one day....
    Chewie's the man.

  2. #192
    I will try one more geometry, and I call it the day and work on some other types - a scimitar, a miroshi among others.

    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

  3. #193
    informative thread Thank You

  4. #194
    I am putting this project on hold till I get a feedback on two geometries that that I made so far. Once a third geometry sample arrives, will resume working on a heavy chefs.


    "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. #195
    Senior Member Chuckles's Avatar
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    Marko, your inbox is full.
    'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford

  6. #196
    Just cleared some space


    "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

  7. #197
    I finally got a knife in a third geometry that I would like to try. Currently am studying it and will make a prototype shortly.


    "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. #198
    sounds like an upgraded Wusthof ... I love my 8" Classic for cutting up chicken as well as other tasks.
    I'd certainly be interested in something like that ... what would the estimated price point be?

  9. #199
    Actually, quite different than Wuesthof. The heavy chefs' implied the weight, not the thickness behind the edge. It will not fare well cutting through a chicken, or any other stuff it is not supposed to cut. It's by no means a Western deba.


    "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

  10. #200
    OK, the third geometry prototype is heading for testing to Minneapolis in a pro kitchen. Overnighting it tomorrow, hope it will get there by Thanksgiving.

    This is 250mm gyuto in 52100, 3.4mm over the heel, 2.5mm 50mm from the tip. With a handle it will probably weigh around 275-290g. If geometry doesn't need much tweaking, I will produce a few of these in stainless and semi-stainless (A2) steel.


    I am also going to do another in a geometry similar to Heiji in 52100 and that one is likely to go to Australia for a second round of testing.

    Thanks guys for helping me out with testing and feedback!

    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

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