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Thread: Heavy Chef's Knife - A New Project

  1. #71
    Senior Member Mucho Bocho's Avatar
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    Quote Originally Posted by Marko Tsourkan View Post
    So, the pass-arounds will be limited to 1-2 pros and I truly look for a constructive criticism, so I can keep improving. M
    Marko, I see, but you'll be missing out on some valuable feedback from this Pro-Home Cook that has Mucho nice knives and knows how to sharpen freehand both single and double bevel knives.

    Moreover, Its disheartening to hear this as the bulk of your knives are probably bought by home cooks in the first place. I think your Pro-Only focus, has given me the motivation to remove your knives from my bucket list. Clearly it will influence my recomendations to others as well.
    One thing you can give and still keep...is your word.

  2. #72
    Senior Member Baby Huey's Avatar
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    I like the fact that he is testing with pro's as they will put them to hard use on more products and be able to give more of a full on review of them based on this. As opposed to a home user probably preparing 2-3 meals a day. Sucks to see you are so easily dissuaded from a possibly phenomenal product over not being chosen to be a tester. Unless there is a joke somewhere in there that I missed between old-timers (to the forum).
    It only hurts til the pain goes away........

  3. #73
    Senior Member Mucho Bocho's Avatar
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    Huey, I hear what you're saying but there's a lot more to testing of a knife than if it can still stay sharp after a case of onions. And we have already stated that "just because you cook in a professional kitchen, doens't mean you know anything about knives." I go out on a limb (which I know someone on KKF will try to saw off the tree) that most people that cook in professional kitchens knives are crap, dull and are probably used incorrectly most of the time.

    Also, Marko's assuming that a pro will be harder on the knife or be able to provide better constructive feedback that a home cook. Consider EdipusRieks/Jim/Lefty/MrMMS. Given Marko statement, he must feel that they wouldn't be able to provide some meaningful feedback?
    One thing you can give and still keep...is your word.

  4. #74
    One of the requirement for testing is that a knife is put through a shift-two of work, so here testing with the pros makes a bit more sense and that's the reason. I am not implying that pros can evaluate a knife better, just that that they are better situated for this kind of testing.

    I also like to pair testers with knives that they have preference for - folks who like heavier knives with heavy knives, folks who like thinner knives - thinner knives.


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  5. #75
    I hear you MB, but I'll throw out another perspective. The all around workout these guys can give a knife in a week would equate to me having the knife in hand for over a month and I too am a pretty active cook. I am guessing that it may just be a more efficient use of time spent. I would also suggest that while many chefs use crappy knives that most chefs here likely fall into another category.

    All that said and I would still have to agree that the perspective that could be offered by home cooks/knuts may be not only different but also quite valuable.

    Cheers
    once in a while you get shown the light, in the strangest of places if you look at it right

  6. #76
    Canada's Sharpest Lefty Lefty's Avatar
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    A while back, Marko and I got into a discussion about the pro vs. home cook thing. I thought it was a dick move, but looking back on it, if you want quick info, who better to ask than a guy who knows about knives AND cuts +100lbs of product a shift. I see what you're saying, MuchoBocho, and trust me, I've been there. But, as they say, "it is what it is", and in this case, to expedite the feedback process, it does make sense.

    For what it's worth, I've since "tested" two Marko knives, and you should keep his on your list.
    09/06

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  7. #77
    Senior Member Mucho Bocho's Avatar
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    Chinacats and Tom, Yea yea yea, I know you both speak the truth, doesn't mean I have to like it ;-)

    In my best Jerky Boys impersonation, "hey if marko is looking to give his knives a workout, send them down, I clear god dam acre of virgin North Carolina backwoods. HA
    One thing you can give and still keep...is your word.

  8. #78
    Canada's Sharpest Lefty Lefty's Avatar
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    I wasn't trying to be an a-hole, by the way....
    09/06

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    Email me at: tmclean@sharpandshinyshop.com

  9. #79
    Senior Member Mucho Bocho's Avatar
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    Tom, I didn't take it that way at all. I would always give you the benefit of the doubt anyway. IMO, You have too much class for personal attacks. I hear what you and China are saying and as usual its logical sense.

    I've stated my argument and still feel that I could put that puppy through its paces but I guess its not good enough for Marko. I don't like it but I don't have much choice. that doesn't mean I will put his knives down though. In fact the contrary, perhaps that’s why I feel a little marginalized.
    One thing you can give and still keep...is your word.

  10. #80
    Senior Member EdipisReks's Avatar
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    I own and use several Heijis, and I know them very well. I'd be happy to give it the ol' comparo, if you decide to let some home users beta test at some point, Marko.

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