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Thread: WIP - First Knife

  1. #31

    JohnnyChance's Avatar
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    Looking good! Very shigefusa-esque!
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #32

    stereo.pete's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    Looking good! Very shigefusa-esque!
    Ditto, nothing wrong with using a tried and true design. Nice work!

  3. #33
    Marko Tsourkan's Avatar
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    Quote Originally Posted by stereo.pete View Post
    Ditto, nothing wrong with using a tried and true design. Nice work!
    thanks, guys!


    "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. #34
    The alleles created by mutation may be beneficial

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    Very, very impressive for a first shot. Nice work Marko!

  5. #35
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    Distant relative of Kramer? keep makin`em like that and we shall see your smiling face on T.V

  6. #36


    Dave Martell's Avatar
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    If you didn't mention the size I'd have sworn it was a 240mm gyuto, looks good to me.

  7. #37
    Marko Tsourkan's Avatar
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    OK, so I am down to making a handle and putting an edge on the knife on the stones.
    Overall, this was fun experience. I have learned a lot and I am happy how my first knife turned out. I can't wait to use it. My next project will be 135mm honesuki. I still have my Watanabe honesuki and I liked it a lot, but I would like to make one in a different steel.

    Here are the pics of the 180mm gyuto next to Shigefusa. As you pointed out earlier, the knife I made was inspired by Shigefusa profile and geometry. The last picture is 150mm Shigefusa petty.

    180mm gyuto (180mm on the edge) in 52100. 3.25mm on the spine at the machi, 0.75mm 10mm from the tip. 94g.

    M
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    PS: for those whom I own custom work. I am sorry for taking time to work on this project. I had to get it out of my system. I am back to working and you will be hearing from me soon.


    "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. #38
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    Nice. Can't wait to see how you think it performs.

  9. #39
    Marko Tsourkan's Avatar
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    This one was to practice grinding, so I won't spend much time testing it, other than putting an edge and using it in the kitchen. Once I get comfortable grinding, I will do a rope cutting test, for the steels I am interested in trying out. I am going to make several identical knives (geometry) and test them side-by-side for performance.

    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

  10. #40
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    Don't get me wrong. I'd like to see the rope test results but the true test of a good grind is the way it goes through an onion, imo. As I'm sure you know, some relatively thick blades can fly through an onion while some relatively thin ones really don't. I like to take a LARGE onion and cut it Salty/Theory style with horizontal and vertical cuts rather than radial. If can get a feel for the grind by simply gauging the relative ease of making each cut, being careful to get through most of the onion on the horizontal cuts. I'm not saying other tests don't work. This is the one that tells me the most about how I'm going to like the knife.

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