Quantcast
Gauging interest? - Page 4
+ Reply to Thread
Page 4 of 6 FirstFirst ... 23456 LastLast
Results 31 to 40 of 56

Thread: Gauging interest?

  1. #31
    Senior Member bahamaroot's Avatar
    Join Date
    Jan 2013
    Posts
    582
    I like the 180-210 petty/suji idea. Been been looking one of these to satisfy me for awhile.
    "Those who say it can't be done are always pasted by those doing it"

  2. #32

    Join Date
    Nov 2013
    Posts
    48
    I would be interested in a cleaver. Something that won't chip if I whack through chicken bones.

  3. #33
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,259
    Quote Originally Posted by bahamaroot View Post
    I like the 180-210 petty/suji idea. Been been looking one of these to satisfy me for awhile.
    I'm with you & Chef on this,found many uses for my Hiromoto AS 150 petty.Think a 180-190 petty/sugi type blade makes for a good line knife as well prep for service & home cooks.

  4. #34

    HHH Knives's Avatar
    Join Date
    Apr 2011
    Location
    Michigan
    Posts
    3,813
    Thanks guys for your input. Im listening and will do my best to offer stuff that will not only be beautiful. but functional and desirable to have in the kitchen or your knife roll.

    Keep it coming!

    Merry Christmas to you and yours
    Randy

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    HHH Custom Knives T Shirts.

  5. #35

    HHH Knives's Avatar
    Join Date
    Apr 2011
    Location
    Michigan
    Posts
    3,813
    I got a chance this week to grind out a test blade.

    Im excited about these. I changed up the handle on them back to a western, and modified the blade a little more. Ill try and get some images posted with specs. Its a cross between a suji and a gyuto. at about a 200mm blade length. Which should make it a great line knife as well.

    I will be contacting 3 pro chefs as soon as I have the 3rd one of these done. To take one of these for a test drive. I will ask each for a written or verbal review. With focus on how the knife cuts, and works as is. As well as any changes they would suggest to make it better for there needs in the kitchen.

    Are we havin fun yet. Im really excited about these!!

    I am still calling this knife a Midway. Its midway between a suji a petty and a Gyuto Its all mixed up. LMAO!!

    God Bless YA
    Randy

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    HHH Custom Knives T Shirts.

  6. #36

    HHH Knives's Avatar
    Join Date
    Apr 2011
    Location
    Michigan
    Posts
    3,813
    The Midway. Take 1

    Input welcomed.
    Attached Thumbnails Attached Thumbnails Click image for larger version

Name:	midway proto.jpg‎
Views:	36
Size:	16.6 KB
ID:	21675   Click image for larger version

Name:	midway proto 1.jpg‎
Views:	36
Size:	21.1 KB
ID:	21674  


    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    HHH Custom Knives T Shirts.

  7. #37
    Senior Member Von blewitt's Avatar
    Join Date
    Jul 2012
    Location
    Merimbula, Australia
    Posts
    1,728
    That looks great Randy! That would make a really handy line knife/ travel knife
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  8. #38
    Senior Member ChuckTheButcher's Avatar
    Join Date
    Jul 2013
    Location
    Arlington Virginia
    Posts
    609
    I must say the your nakiri's in the past have looked amazing.
    All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson

  9. #39

    HHH Knives's Avatar
    Join Date
    Apr 2011
    Location
    Michigan
    Posts
    3,813
    Chuck. I love making Nakiri's. I think part of the reason is it allows for a large canvas to showcase the damascus steel!! Also its a fun challenge to grind them so UBER thin!!

    Von. Thanks . What if anything would you change on the profile? I was thinking I can bring the heel height down quite a bit and no effect knuckle clearance.. Forgot to post specs.

    13” OAL
    202mm blade tip to heel.
    45mm at the heel height
    2.4mm thick at the heel with taper to about .32mm about 1 cm behind the tip. very nice distal taper.
    Edge as ground. to .007" or about .18mm thick. which is THIN!! Very close to a zero grind. Heck its sharper now, without having even adding the actual edge bevels then some kitchen knives I have seen people try to use to cut food with over the years! lol

    > OK so what do ya think of the profile and stuff?

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    HHH Custom Knives T Shirts.

  10. #40
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,099
    This one looks really nice, Randy!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts