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Thread: Design improvement, convexing and grinding

  1. #11
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    El Pescador's Avatar
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    After reading this post, I contacted Del about putting together a knife for me. In the discussion I let him know that I'd be interested in a monosteel knife and Del had no problem with this. We discussed profiles and I ended up sending him a Carter and my ITK as references. He isn't going to copy the knives but plans on incorporating the cutting features in the new design. Also, it isn't going to be a laser, but it will still be thin. Del knows now that I want it a laser in the last third of the blade, but regular thickness in the heel and middle. After reading posts from people the consistency and quality of the grinds of him knives we never an issue, rather it was a fundamental design flaw that was an issue. My new knife will be a 240m gyuto. Del assures me that he will maintain his high standards on fit and finish. All this for $450! I'm so excited!
    Last edited by El Pescador; 07-14-2011 at 12:00 AM. Reason: details

  2. #12
    Senior Member goodchef1's Avatar
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    wow! $450? That's a steel

  3. #13
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    After seeing his handles and talking to him about geometry and profiles I felt like he gets it. In sending him some of the best knives I have ever used, I am hoping he can use them to give him a "cheat" . I'm amazed that people who make knives don't look at other successful makers' products. We all have seen some bad examples that have shown up as posts on the board. It just seems logical. Both knives are users, not drawer queens. I wanted a knife like that, so I though "why not send him some really good examples?". Del was all for it. And at that price, why not!

  4. #14
    Senior Member UglyJoe's Avatar
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    You might want to ask Del before posting a quoted price to you on a public forum...

  5. #15
    Senior Member UglyJoe's Avatar
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    I will say that I love convexed geometry. It gives the knife presence as well as precision, and as others have said, I think it actually takes better advantage of the physics of cutting, particularly wet vegetable matter that we usually use a gyuto for. I want to eventually try a knife that is basically flat ground on one side and convex slightly on the other, just to see what it's like. An Aritsuga A type sharpened 99/1 with a hamaguriba would fit that bill...

    Looking forward to the fruit of your labor, Del! I'm sure it will be amazing.

  6. #16
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    Quote Originally Posted by UglyJoe View Post
    You might want to ask Del before posting a quoted price to you on a public forum...
    +1

    BTW, UJ, I have a couple of knives ground this way and another custom job on the way (hopefully). Personally, I like them quite a bit but they do take some getting used to (steering). They are basically like a very thin yanagiba. You do get some friction on the flat side, as well. I would assume that is why Glestain makes theirs with a slightly concave backside.

  7. #17
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    I PMed Del about the price in the post. He's OK with it. I should have asked him b4 the post...sorry Del!

  8. #18

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    Great thread. I've been getting lots of great feedback on my knives from a "pass-around" knife and also JohnnyChance lent me three knives out of his collection so that I can really analyze some features (good and bad) to help my work. The issue of a convex grind is becoming more and more important to me too, as some of the guys were having food sticking issues. As long as we keep learning and refining our work, we can stay in this business a long, long time with much success. Good luck, Del.
    -M

  9. #19
    Delbert Ealy's Avatar
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    I got an interesting package in the mail today. I was sent a budget-line carter and a devin ITK. The owner of the carter said that if he could have just one knife it would be the carter. Although I have not yet cut anything with either knife I can already see where the style of grind on the carter would make a signicant difference in food adhesion. That is a change I will definately be making and I see it as a positive one. The ITK was as interesting in its own way, because it actually is convex ground, not very much; a degree, perhaps two. I will have to cut with it to see how much of a difference it makes, if any.
    As Pesky mentioned above, starting with his knife and one other I will shortly be making a line of knives without using my damascus as the steel for the blades. The knives will have the same profile as my current knives, the only major change other than the steel will be that they will be partially ground for the reasons I stated in my original post. This has actually been brought up to me several times in the past few months, and originally I was against it. I wanted to just make the damascus knives. I have decided, however, to go ahead with a monosteel line in order to give more of you an opportunity to use my knives without shelling out the big bucks for the damascus. These will not be mid-tech knives, they will be full "customs" with all the attention to detail that I give to my damascus knives, and with the same high quality handles. My first choice for steel will be O-1, a steel that I have been using for years and that I know the heat treatment inside and out. For those of you that love 52100, I only ask that you open your mind that there are other high performance steels out there. I will also be making a few in AEB-L as well for those of you who prefer a little stain resistance. In trying to keep the price down on these knives, I have decided to offer a padded case for delivery on these knives rather than the wooden boxes I provide with my damascus knives. If you really want a box with your knife, that can be arranged for a slightly higher price.
    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"

  10. #20
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    Quote Originally Posted by Delbert Ealy View Post
    As Pesky mentioned above, starting with his knife and one other I will shortly be making a line of knives without using my damascus as the steel for the blades. The knives will have the same profile as my current knives, the only major change other than the steel will be that they will be partially ground for the reasons I stated in my original post. This has actually been brought up to me several times in the past few months, and originally I was against it. I wanted to just make the damascus knives. I have decided, however, to go ahead with a monosteel line in order to give more of you an opportunity to use my knives without shelling out the big bucks for the damascus. These will not be mid-tech knives, they will be full "customs" with all the attention to detail that I give to my damascus knives, and with the same high quality handles. My first choice for steel will be O-1, a steel that I have been using for years and that I know the heat treatment inside and out. For those of you that love 52100, I only ask that you open your mind that there are other high performance steels out there. I will also be making a few in AEB-L as well for those of you who prefer a little stain resistance.
    Del,

    this is fantastic news! A great option for some people (like myself) who couldn't spend 800-1000 dollars on a knife but would gladly spend 400-600 on a custom knife from a dedicated maker like yourself.

    Looking forward to getting one of these. Maybe not in the near future, but definitely sometime.

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