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Thread: Line knife

  1. #1
    Delbert Ealy's Avatar
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    Line knife

    I have been doing a lot of forging this week, and that's finished for the moment until I get these couple of knives finished. It has allowed me some time(a few minutes here and there) to think and to tinker. One of the things I have been working on is a santoku design, and I have one that im happy with. I know that's not a real big design with you guys, but I do a couple of shows a year and Id like to have that one in my lineup. Ive had a few requests for it.
    Anyway, I have a couple of 210-215mm petty-suji knives to make as well, what some of you refer to as line knives.
    I have seen this term used over and over again and to me it seems there are a lot of talk about them and little action.
    So how do you really feel about a 210ish knife 36-38mm tall with a convex grind.
    Should I add this as a regular model to my line?
    Im thinking some where in the neighborhood of $275 or so in AEBL, maybe $300, depending on how it goes.
    Also 210mm seems the top end of the length on the comments I have seen, would it be better at 200mm?
    Let me know your thoughts. To me it seems like it would be a fun knife to do, and one of those gaps that other makers are not really filling. I love those.

    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  2. #2
    Senior Member ramenlegend's Avatar
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    210 sounds great! I've never used a 200 mm suji or gyuto but I have a 180 shig santoku and find it a little too short and if there is a line for the new line knife, I'll like to get in it

  3. #3
    Senior Member easy13's Avatar
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    Count me in for one, I currently use a 210 Suisin IH petty as my line knife (occasionally use various 150mm petty, sometimes 240 suji as line knife). Love using the 210 petty/suji profile for line work but would love something a little sturdier/heftier since my Suisin is super thin/light. AEBL would be great since in the heat of the rush I sometimes dont have time to think about keeping knife dry to prevent reactivity. Would love to try out your take on a line knife, let me/us know.

  4. #4
    Senior Member Brad Gibson's Avatar
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    Any chance of getting one in carbon?
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  5. #5
    Senior Member turbochef422's Avatar
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    Ive used a bunch of different ones including one of yours and though it sounded great in theory i never felt comfortable with them. Then I tried a 230mm Nenox and that was perfect. I think don't go shorter go longer

  6. #6
    Delbert Ealy's Avatar
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    Brad, no worries there, I just started with the idea of using stainless. If I decide to make it part of my regular line it would be available in all the materials I work in.
    This post is mainly to gauge interest, and to hear your input. I won't be doing a prebuy on these until I get the spoons and other projects done.
    Thanks for your input so far.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  7. #7
    Senior Member marc4pt0's Avatar
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    The term "line knife" seems very objective and riddled with opinion. I like the 210 suji/petty but it doesn't really cover everything. I like your idea of (and correct me if I'm wrong) a gyuto suji hybrid in 210-ish. Just enough height at the heel to mince or julienne if need be, but still sleek enough to slice proteins for plating.
    I'm looking fwd to seeing what you come up with, which will no doubt be fantastic!

  8. #8
    Delbert Ealy's Avatar
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    Quote Originally Posted by marc4pt0 View Post
    The term "line knife" seems very objective and riddled with opinion. I like the 210 suji/petty but it doesn't really cover everything. I like your idea of (and correct me if I'm wrong) a gyuto suji hybrid in 210-ish. Just enough height at the heel to mince or julienne if need be, but still sleek enough to slice proteins for plating.
    I'm looking fwd to seeing what you come up with, which will no doubt be fantastic!

    Mark,
    Thanks, I really glad that one knife doesn't cover everything, otherwise I'd be out of work pretty shortly.
    I'm just gauging interest, I have to make a couple of these anyway, so it won't be any trouble to do more. It will be a lot easier than designing that santoku.
    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  9. #9

    knyfeknerd's Avatar
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    Looking forward to seeing how this turns out as well.
    Also a big +1 to what Marc said.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  10. #10
    Senior Member marc4pt0's Avatar
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    Sorry, by everything I meant within the capacity of a line knife during service on the line where space is a premium as is time.

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