chefcomesback
Senior Member
- Joined
- May 25, 2013
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I will posting videos of my knives and their cutting performances in this thread . These are my standard tests for any finished knife and I hope it can demonstrate ease of cutting and food release . Ease of cutting can be understood from the lack of the cutting noise and food release will be easy to observe in videos .
I cook for living and have to have better knife skills than most people however there is no "chef trick" in these videos , this is how they cut . Feel free to ask any questions you may have
First one is the 280mm gyuto I made for myself , asymmetric grind .
https://instagram.com/p/BK23MMwBlao/
This one is the gyuto I made for Karlo Evaristo , not sharpened at this stage yet
https://instagram.com/p/BKLN48eB4uP/
255mm Damascus gyuto that is in Pensacola tigers possession
https://instagram.com/p/77kvWlgPYp/
I cook for living and have to have better knife skills than most people however there is no "chef trick" in these videos , this is how they cut . Feel free to ask any questions you may have
First one is the 280mm gyuto I made for myself , asymmetric grind .
https://instagram.com/p/BK23MMwBlao/
This one is the gyuto I made for Karlo Evaristo , not sharpened at this stage yet
https://instagram.com/p/BKLN48eB4uP/
255mm Damascus gyuto that is in Pensacola tigers possession
https://instagram.com/p/77kvWlgPYp/