The 2 very most basic "must have" requirements for custom chef knives are...
1. Must out perform/cut better than a $60 Tojiro DP
2. Must work in conjunction with a cutting board. Rope cutting competitors need not apply.
Think about that before moving forward....wink wink
Originally Posted by milkbaby
Well sure Bob is legit.
What I was trying to say is that most any sharp knife can cut rope but not any sharp knife can work on a cutting board. Also, just because it's called a kitchen or (chef's) knife doesn't mean that it is. As a new maker one should completely/thoroughly understand this.
Ex. - Google-fu (under images) "custom chef knife"
I was just joshing you, as the very first thing that came to my mind when you mentioned rope cutting was that Kramer video.
Originally Posted by Dave Martell
Wondering though, do you think that knife is sharpened the same way as he would sharpen it for just kitchen work? For a dedicated chopper it would be sharpened to a more obtuse angle than for the kitchen or not?
Yeah he might've optimized the edge a bit for the rope.