Quantcast
Help to Design a Forum Knife! - Page 4
+ Reply to Thread
Page 4 of 12 FirstFirst ... 23456 ... LastLast
Results 31 to 40 of 112

Thread: Help to Design a Forum Knife!

  1. #31

    Join Date
    Mar 2011
    Posts
    548
    quote
    How about something different? What about a steak knife designed along the lines of a honesuki. I always loved the ones Joe bought. There's something sexy about how a really sharp knife cuts through a good steak (of course, not all the way to the plate).
    end quote
    wait till you see what im working on they will be WA handeled and there will be 4 of them

    get you wood cutting plates ready

  2. #32
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    Central MN
    Posts
    3,039
    I second a good parer. That last Devin Thomas parer was oh so sexy.

    k.

    EDIT: Second thought, I read tk59's comment and agree that small knives are disproportionately expensive. Strike that. ...but that knife was pretty cool...

  3. #33
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    Central MN
    Posts
    3,039
    I am in a very tiny minority here I think, but I wouldn't mind a western handled slicer that is 220-230mm. If you look at the middle photo on this link it will give you some idea.

    http://www.maruyoshi-mtc.co.jp/merchandise1-6.html

    Since most wouldn't probably care for that, I wouldn't mind a honesuki either.

    k.

  4. #34
    Dave Martell's Avatar
    Join Date
    Feb 2011
    Location
    Fleetwood, PA
    Posts
    9,286
    I know I said anything but the cleaver is off the list. They just flat suck to grind.

  5. #35

    PierreRodrigue's Avatar
    Join Date
    Mar 2011
    Location
    Alberta, Canada
    Posts
    1,749
    Ground out my first one today, and yes it was a chore, took two hours steady going.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  6. #36
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    3,971
    Quote Originally Posted by vai777 View Post
    Funayuki
    I like a narrow gyuto, 2" or slightly under. Maybe I started liking narrow ones, because I have a piece of damasus I forged at Devin's that is 2" tall, and using it for a narrower slicer seems such a waste of good steel!
    Masamoto shape is my favorite along with Shigefusa's (similar to shape you picked for your knives, Dave) just a little bit narrower.

    Mr. Drinky - there are some folks here who like slicers in 240mm length.


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  7. #37

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    Hell Lite; aka Okinawa
    Posts
    3,027
    Quote Originally Posted by vai777 View Post


    see...
    Wow...that's nice Bruce. What is it?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  8. #38
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Quote Originally Posted by vai777 View Post


    see...
    Um... this gets my vote please.

  9. #39

    Join Date
    Feb 2011
    Location
    QLD Australia
    Posts
    7
    I would like to see a parer - maybe partnered to something else but definitely a parer

  10. #40
    Senior Member
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    966
    Quote Originally Posted by Vertigo View Post
    Um... this gets my vote please.
    One more vote for that as well... +1

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts