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Thread: Gallery- Martell Knives

  1. #71
    Wow that photo really shows off the taper! Looking good Dave!


  2. #72

  3. #73
    Senior Member
    mr drinky's Avatar
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    Ok, here is a little bit of feedback from an owner.

    I haven't used the knife as much as I would like yet because of out-of-the-house obligations, but I am slowly getting more cutting time in.

    First of all the good:

    * The fit and finish was amazing and I really love the handle (old-growth redwood) with micarta bolster (which was better than expected). The spine was nicely rounded. It feels exceptionally comfortable in my hand, and is probably more natural feeling in my hand than my other western handled knives.

    * I'm really a fan of the profile. I like flatter profiles, and this knife is the right balance and very much in my comfort zone. I find that the edge is such that I (would) use the whole length of the blade and I actually use the tip more than any other gyuto I have. I find it offers great tip control.

    * The edge was excellent out of the box (as I expected), and I just strop it before use.

    * The blade is pretty thin. Thinner than my TKC and Hiro, and the patina is developing.

    * In terms of performance, I have been comparing it to my TKC. They are both about the same weight, and the Martell performs similarly. Wedging and food release so far seem about the same, but as the patina develops things are changing a bit.

    Now the bad (yes, I am sorry).

    * At first I was a bit confused how the blade would cut through some foods. I didn't know why exactly, but sometimes it wedged more than others, while other times it seemed fine. After examining the blade closer, I noticed that the middle of the blade seemed to be a bit 'chubbier'. Near the heel on the spine the blade was about 1.85mm but just short of mid blade the thickness was just over 2mm. Even measurements at mid-blade showed some bulge. I often like to chop more near the heel, and I think some of my cuts were running into this area of the blade and caused a slight snag.

    So, even though the profile is to my liking and I find myself wanting to move from heel to tip while cutting, in reality I cut more mid-blade up to the tip to avoid the heel area. It was difficult to notice at first, but sometimes when I hit just the right spot there seems to be some added resistance when cutting. It wasn't until I took my calipers out that I really noticed it.

    All in all, I love the knife. F&F and profile are superb, but the unique blade grind seems to be uneven on my knife towards the heel.

    Just my late night thoughts.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  4. #74
    Karring, I'm pretty sure that I know what I may have done and also how to correct it. I tell you when grinding a knife the slightest thing you do sure can have big consequences. I'd bet that on your knife I spent time trying to thin the heal and inadvertently thinned the spine and mid section above the heal at the same time. In any event I'd love the chance to fix this issue and make the knife better, there's no sense in having you live with an issue that I can likely fix.

    I really appreciate the feedback, thank you.

    Dave

  5. #75

  6. #76
    Dan's Suji with (Stefan supplied wood) black ash burl handle.


    PS - I'm mad as hell with this stupid maker's mark screwing me up every other time I do it. This one was perfect until I washed the knife and the black etch washed away. I've been working on this problem and thought I solved it but I guess not.


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  7. #77
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    That's a great looking knife! Makes me wish I could afford a gyuto suji set.

  8. #78
    Now THAT is a clean looking American suji.

  9. #79
    Senior Member
    SpikeC's Avatar
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    Bummer about the logo... I think it would look great without the black.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  10. #80
    Thanks for the compliments guys.

    Do you think the logo would look OK without being black at all? I love it when it black but I hate this in between BS I've been getting so I'm thinking that maybe leaving it un-blackened might be best until I know for sure I can get it set good. I'm going to clean this one up better before shipping it out.

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