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Thread: Scimitar - A New Project

  1. #71
    Senior Member
    WildBoar's Avatar
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    Quote Originally Posted by Marko Tsourkan View Post
    I would like to use several testers, but yes, I will definitely include Matt and I might even drop the knife off myself.
    Make sure he has dinner for you when you visit. And also when you return to pick it back up. I'm still trying to reach the person that last had your first test knife...
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    David (WildBoar's Kitchen)

  2. #72
    Marko Tsourkan's Avatar
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    I have eaten at Matt's number of times, I wouldn't pass on a chance to dine there. Hehe.


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  3. #73

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    Quote Originally Posted by Dardeau View Post
    As far as the weight I think that much like yanagibas it is the stiffness not the weight that you are looking for. Any flex in your blade is going to cause some variance in your portions. I think that thinking of the scimitar as a portioning knife, not a carving knife, is going to get you into the right track on this. I'm not saying it can't be used for carving, slicing, skinning, boning, etc. but this shape excels at cutting consistent, thick chunks of meat off of a bigger chunk of meat.
    The other thing that a scimitar shines at is making long cuts down a carcass (like starting the cut to remove a pork loin and belly in one piece) where you hold it in a dagger grip, and use your left hand to pull the blade along. This is where the tip shape is useful because it is trailing behind that curve, not tearing anything up, but pushing the meat gently away from the bone. That curve would continue to be useful peeling the meat away from the ribs, letting the weight of the loin and gravity pull the meat down and separating it with a kind of twisting motion of the tip.
    An S grind would almost certainly be beneficial in the scimitars' role as a portioning knife. Food release can be (no pun intended) a drag when cutting raw meat precisely. In the butchering aspect I don't know that it would help or hinder.
    I can't think of anything else right now, but if something comes to me I'll post it up.
    I agree with this. The stiffness of my Rader scimitar is very nice when portioning and while it is thicker than others I have used, the hollow grind help with resistance. Stiffness and hollow grind are a nice combo.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #74
    Senior Member Salty dog's Avatar
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    Hey Marko, feel free to message me about the scimi. Been busy but always willing to chat.

    Yourbox is full

  5. #75
    Marko Tsourkan's Avatar
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    So I am going to send this knife to mattrud, Salty and turbochef. I will limit this pass-around to three testers as I need a quick feedback. This project is long overdue and I need to put it on hold further. Sorry, Dave.

    The blade is moderately stiff, though in this length there will be some flex in the first 1/3 due to distal taper and S geometry. I will make adjustments in thickness (if needed) for a production version based on feedback I will receive. S geometry is a kind of a game changer as it performs differently than a typical convex, so each prototype has to be field tested, to arrive at a good balance of weight and thickness.

    Also, a scimitar in A2 steel will be coming up. I think A2 is an excellent choice for this type of knife - toughness, wear resistance, stain resistance, sharpness, sharpenability, all work in a scimitar's favor.


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

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  6. #76
    Marko Tsourkan's Avatar
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    Quote Originally Posted by Salty dog View Post
    Hey Marko, feel free to message me about the scimi. Been busy but always willing to chat.

    Yourbox is full
    Sent you an email to your msn.com mail address.


    "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

  7. #77
    Senior Member mattrud's Avatar
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    Stiff but on the thin side. Without handling the knife it looks like the profile could be a bit lower. I think a bit of weight is important as you make go through some joints and thin bones. But mainly I use a knife like this for portions, removing fat/silver skin, mainly from larger cuts.

  8. #78
    Marko Tsourkan's Avatar
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    Quote Originally Posted by mattrud View Post
    Stiff but on the thin side. Without handling the knife it looks like the profile could be a bit lower. I think a bit of weight is important as you make go through some joints and thin bones. But mainly I use a knife like this for portions, removing fat/silver skin, mainly from larger cuts.
    The profile is a copy of an old American-made scimitar, so I will take the feedback into consideration should it need to be adjusted.

    This one is stiff, but thin, so after I get some reference point on thickness, I will make the adjustments to the weight and thickness.


    "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

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