Quantcast
Tsourkan Knives - Gallery - Page 15
Page 15 of 24 FirstFirst ... 51314151617 ... LastLast
Results 141 to 150 of 240

Thread: Tsourkan Knives - Gallery

  1. #141
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,126
    Well, my knife arrived today and it is beautiful. I haven't sharpened it, but here are some initial thoughts. The profile, length, and knuckle clearance are exactly what I wanted. I wanted a slightly shorter suji with a bit higher heel so that I could use it as an all-arounder. I haven't cut much, just a few cucumbers, but my initial reaction is very positive. Also, the new grind, seems to be very good at food release. I just did a short comparison with my Martell (I don't have another suji to compare it to) and it did release food better than that blade.

    Anyhow, more impressions to come at a later date. Thanks Marko.

    k.

    Quote Originally Posted by Marko Tsourkan View Post
    Close up shots of edge and geometry
    250mm suji in 52100. Snakewood with blackwood ferrule and DT mokume spacer and tip handle. Asymmetrically ground. 177g. Balance point 3/4" forward.

    Attachment 6936

    Attachment 6937

    Attachment 6940

    Attachment 6938

    Attachment 6939
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  2. #142
    Das HandleMeister apicius9's Avatar
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    3,374
    Like most people who have worked with it, I have mixed feelings about snakewood, but that suji is clearly one of the most beautiful knives I have seen. Great work, Marko.

    Stefan

  3. #143
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Location
    Bay Area, CA
    Posts
    2,952
    I was never sure I liked it at all until I saw it on Karring's knife, but now...incredible.

  4. #144
    Senior Member
    99Limited's Avatar
    Join Date
    Mar 2011
    Location
    LVW, Manchester, NJ
    Posts
    1,010
    Thou shall not covet thy neighbor's knife. SAYS WHO!!!!! I'm jealous.

  5. #145
    Quote Originally Posted by apicius9 View Post
    Like most people who have worked with it, I have mixed feelings about snakewood, but that suji is clearly one of the most beautiful knives I have seen. Great work, Marko.

    Stefan
    This was my first experience working with snakewood. Overall, I didn't find it more difficult to work than most other woods. I did take some precautions and sealed any freshly worked areas with CA glue and epoxied the handle (reinforcing it from inside) but other than that, it seemed very stable.

    It polishes like glass. I would love to get some more of it, but I need to pick blocks myself, as the figure can vary a lot from one side to another.

    m


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  6. #146
    52100, 180mm gyuto with D handle in Desert Ironwood, horn ferrule and N/S spacer.

    Click image for larger version. 

Name:	DSC_0432.jpg 
Views:	57 
Size:	25.7 KB 
ID:	7283

    Click image for larger version. 

Name:	DSC_0431.jpg 
Views:	55 
Size:	32.1 KB 
ID:	7284

    Click image for larger version. 

Name:	DSC_0430.jpg 
Views:	85 
Size:	18.5 KB 
ID:	7285

    Click image for larger version. 

Name:	DSC_0428.jpg 
Views:	50 
Size:	17.9 KB 
ID:	7286


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

  7. #147

    Join Date
    Mar 2011
    Location
    Houston TX
    Posts
    1,339
    WOW! Thats pretty Marko

  8. #148
    Classy and classic. I'm salivating.

  9. #149
    Marko, I'll have to admit to being envious of your skill set. You have an excellent eye and incredible attention to detail. Judging by pictures alone, your knives are by far my favorites of what I see online these days. I wish you continued success and can only hope that one day, maybe years from now, my knives are as good.
    Tom Gray, Seagrove, NC

  10. #150
    Thanks guys and Tom in particular.

    It's just a lot of effort (and trial and error) that eventually pays off. That doesn't translate into efficiency most of the time, but I will leave that for another day.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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

Posting Permissions

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