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Thread: Ready Made 225mm Gyuto

  1. #41
    Senior Member
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    Dec 2012
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    holy crap that's too pretty to use!

  2. #42
    Heattreated some 52100 and AEB-L today, tomorrow heattreating more of 52100 and A2.

    Wednesday, start grinding. Whew.

    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. #43
    Senior Member Line cooked's Avatar
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    May 2011
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    Brooklyn USA
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    Grinding ...literally and figuratively...good luck brother

    Quote Originally Posted by Marko Tsourkan View Post
    Heattreated some 52100 and AEB-L today, tomorrow heattreating more of 52100 and A2.

    Wednesday, start grinding. Whew.

    M

  4. #44
    Senior Member
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    Jan 2012
    Location
    Bay Area
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    664
    Maple handle is stunning. Nice work, Marko.

  5. #45
    Quote Originally Posted by don View Post
    Maple handle is stunning. Nice work, Marko.
    If you think this one is stunning,you will love the new maple (coming soon) I will have for budged handle material option.

    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. #46
    Marko in the future will you be doing ready made gyuto runs in different sizes.. say 180MM?

  7. #47
    Quote Originally Posted by ar11 View Post
    Marko in the future will you be doing ready made gyuto runs in different sizes.. say 180MM?
    180mm is my bread and butter size, courtesy of Steve Sipcich. The last picture I posted (one with the maple handle for left hand use) is that of 180mm.

    Yes, I will. In fact I am planning either 255 or 240mm run in September.

    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. #48
    I am aiming to have first 5 knives shipped tomorrow. Pics tomorrow morning.

    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. #49
    Here are some details:

    - I made them a little longer (5-6mm) to factor in broken tips down the road, so the actual lengh on the edge is about 230mm

    - Tip is thin, but no excessive flex (in fact, very little flex)

    - Same goes for the spine, I actually ground it a little thicker for the lengh to give the knife a little more heft

    -Tip curve at the last 1.5" (or so) is flattened to allow more efficient tip use

    - Knife is very thin at the edge and above, so when sharpening, don't go below 1K and don't apply much pressure - burr will form very easily with little pressure. And remember to use the felt/diamond strop - it will prolong life of you knife considerably and make frequent sharpening unnecessary. The edge should last 1-2 months in a pro kitchen in between sharpening, with frequent stropping.


    "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. #50
    Awesome news! Can't wait!

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