Wish we could get a passaround going on one of these. The profiles are interesting enough I'd want to try one and it's American made, but the price is a bit prohibitive without a lot of trusted feedback.
+2. Although, I have to say, the design looks promising. I'd bet (less than $500) that they are fine knives.Wish we could get a passaround going on one of these. The profiles are interesting enough I'd want to try one and it's American made, but the price is a bit prohibitive without a lot of trusted feedback.
+2. Although, I have to say, the design looks promising. I'd bet (less than $500) that they are fine knives.
Good idea.Why doesn't somebody contact Joel and arrange a pass-around of one of his knives and have folks review it? This would help establish the knife (and maker's) merits and end speculations. 15000hours is a lot of time to put into a craft and should speak for themselves...
I've handled his Prospect line of chef's knives quite a bit. I think that most people would find them thin enough with great fit 'n finish. What people here might not like so much is the belly profile and handle shape as they're both sort of outside of the norm for this group.
The grind is NOT just about food release! :razz:You forgot to mention if the food release nazi's will be happy with the grind:lol2:
That's what I thought was so sexy. I must cut like a weirdo robot because I've never used a knife that I thought was "too flat."@Dave: I didn't see any "pregnant-looking" knives on his webpage. If anything, I thought the 2/3 of the knife toward the heel was too flat. They look dead flat to my eye.
Why doesn't somebody contact Joel and arrange a pass-around of one of his knives and have folks review it? This would help establish the knife (and maker's) merits and end speculations. 15000hours is a lot of time to put into a craft and should speak for themselves.
440c with a good HT is a nice steel even without the "p." I don't see any reason why it wouldn't be even nicer with smaller carbide size. "Exotic" doesn't make the steel. Not that I'm disagreeing (yet) but what is it about M390 that makes you think it's particularly nice?...-40cp seems like an interesting steel but very expensive for pm 440c, especially with more exotic offerings for less money! M390 though looks like it would make a great core for a san mai blade,IMHO.
This video got mentioned on Bike Snob NYC, here.
Production and everything was good on the video, and the knives do look like they have good F&F. It's just funny that someone that makes knives for a living would say that there are only 4 to 5 people making kitchen knives in the U.S. Also, i thought the swearing was cheesy, it didn't even seem natural. Like he was trying to act like a badass on camera. Just my thoughts.
Mike
Also, i thought the swearing was cheesy, it didn't even seem natural. Like he was trying to act like a badass on camera. Just my thoughts.
Mike
You have to keep in mind the audience this video was made for. It's unlikely to be you or me.
There are 4-5 A Level kitchen knives makers in the US, he is correct about that, and we all know who they are. The rest are B level and C level makers (no offense to anybody intended) and I can think of one that might be D.
M
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