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Heavy Chef's Knife - A New Project - Page 17
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Thread: Heavy Chef's Knife - A New Project

  1. #161
    Senior Member EdipisReks's Avatar
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    that sounds like a really cool opportunity, Marko.

  2. #162
    I have been looking for this for a while, but folks who can give me an opportunity to visit and work there a little bit are far away from me and I don't drive (though I am making baby steps in that direction). I hope that over time I can dedicated a day a week just for that.

    M


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

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  3. #163
    255mm (on the edge) "sword" grind heavy workhorse gyuto in 52100 for a left-hand user. Weight with handle will be around 275-290g. Thickness at the spine 3.4mm, half way 2.5mm, 50mm from the tip - 2mm. Thickness at shinogi line heel to tip - about 2mm. The knife will either have a hybrid D, or a Western handle.

    I am likely to convex the tip on this knife, as it will improve lateral cuts. Another thing, I find it time consuming to finish primary bevel on the stones (this is 63.5RC hard steel), so I would probably finish/blend the bevels with sand paper, and leave it the customer to spend time and make the shinogi line crisp or leave the finish as is. The underlying geometry will not changed, so the performance won't be affected.

    I come to think that the bevel on the left side is slightly more prominent than on the right, so I think this knife will be more suitable for a "lefty". I will grind one for a "rightly" today.

    Click image for larger version. 

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    Click image for larger version. 

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    "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. #164
    Senior Member EdipisReks's Avatar
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    looks nice!

  5. #165
    I will post heel shots of two knives over the weekend.

    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

  6. #166
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm a lefty! Pick me.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #167
    I am going to put a hybrid D handle on this knife. Cocobolo with a brass tip and blackwood endcap. Mulling about angling the butt on this handle.

    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. #168
    Asymmetrically ground for a right-hand use. Western, Wa, or Hybrid D handle.
    52100, 255mm on the edge. Other specs are coming tomorrow.

    Click image for larger version. 

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    "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. #169
    Quote Originally Posted by Marko Tsourkan View Post
    I am likely to convex the tip on this knife, as it will improve lateral cuts.
    My Heijis are some of the best lateral cutters I have, so I am not sure convexing the tip will be better or significantly different.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  10. #170
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    My Heijis are some of the best lateral cutters I have, so I am not sure convexing the tip will be better or significantly different.
    same.

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