Scimitar - A New Project

[brainsausage]

+1 on the thickness. The added weight helps too when you're doing large cuts.

[Marko Tsourkan]

I use mine for bone in ribeye s and like em alittle thicker

Thicker at the edge or the spine?

So far I have referred to thickness on the edge only.

M

[brainsausage]

Both, in relation to each other of course.

[Marko Tsourkan]

How fine an edge do you finish your scimitars? About 3-5K or higher?

[Salty dog]

and the handle should be manly.

[brainsausage]

and the handle should be manly.

It should dispense beer and make boob jokes.

[ChuckTheButcher]

this post offends me. i think of markos work as quite delicate and rediculously crafted to fit its need. is there a need for some giant sword like knife in a kitchen? absolutely not.

There is need for it in butchery. I'm thrilled to hear about the 8in as well. I'm glad to see you got this going Marko. The profile looks great. I think the thin behind the edge and sturdy spine is a great idea. Scimitars are not really supposed to come in contact with bones. They are more for portioning boneless sub primals. I am very excited.

[turbochef422]

I finish mine on a king 800 and then strop.

[brainsausage]

Keep mine pretty toothy. 1200 bester, and then strop on whatever paper is around, no steel.

[Chuckles]

No higher than 2k for me.