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Thread: So I'm thinking about passing around my Dragon slayers.

  1. #131
    SOMEONE ELSE REVIEW THESE!!!!!!

  2. #132
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    Quote Originally Posted by BurkeCutlery View Post
    SOMEONE ELSE REVIEW THESE!!!!!!
    I'm working on it.

  3. #133
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    sachem allison's Avatar
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    someone stick crothcipt in there please.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  4. #134
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    OK, who on the list hasn't gotten the knives yet?

    Rick

  5. #135
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    mr drinky's Avatar
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    Quote Originally Posted by BurkeCutlery View Post
    SOMEONE ELSE REVIEW THESE!!!!!!
    I will fully admit I have been a slacker on reviewing these knives and posting to the forum in general. The knives came at a super crazy time and I didn't get to work them out nearly as much as I had hoped, and I didn't even sharpen them for Rick before I passed them on. Sorry Rick.

    Anyhow, even though it isn't a proper review, here are some of my impressions.

    * I'll reiterate the handle thing that Eamon mentioned. The gaps from the wood pulling away was noticeable and made me a bit cautious with them as I didn't want too much moisture to get in on my watch. Son said he is going to send them back to Randy to get them reworked after everyone is done, so I imagine all will be fixed in due time and they will be looking super sexy.
    * Along that line, the look of the knives is amazing and I loved the damascus pattern and its low reactivity. They were stunning blades IMO, and handling them only made me more eager to get my custom knife from Randy.
    * I did think the chef's knife a bit sticky for my taste and sometimes reached for other knives for certain cutting tasks. With that said, I'm not a huge stickler on this issue, and I believe there is more to a knife than just pure cutting utility.
    * As for the slicer, I really liked the knife. I thought it was a nice size and very nimble, and it was a great utility knife for my cooking style. In the future I would like to get something similar in size and shape.
    * The parer, however, was too small for me. The western handle in such a small size felt awkward to me.
    * The belt/holster was very cool and everyone who saw it was complimentary. With that said, as I was packaging the knives up to send off, I slid the slicer in and the tip was able to poke out the bottom and punctured my finger. A parting gift of some blood
    * And as I said before, I didn't have time to sharpen them, so I didn't get a proper read on how the sharpened up, and usually I like to compare to a similar knife in my arsenal too, but that too didn't happen.

    Thanks again Son for the pass around.

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

  6. #136
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    These will be on the way to Crothcipt in the morning.

    Thanks, again, Son for generously allowing us to have a chance to see and use Randy's work.

    Rick

  7. #137
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    Here are my impressions of the Dragonslayers.



    As I unpacked the three knives, I was struck by their understated yet elegant appearance, in comparison to the photos that Randy had posted in his WIP thread. The months of patina formation had muted the flash of the damascus and the ironwood handles and copper rivets had acquired an antIque appearance that was very attractive.

    On first use, I found that the edges needed attention, so out came the Gesshin 6000. I was able to touch up the edge on the gyuto and slicer, but I needed to drop back to a Gesshin 2000 on the parer.

    I diced celery with the gyuto and found that I had to “power through” it, rather than have it slice the celery easily as with some of my other gyutos. If it was my knife, I would want to thin it behind the edge to improve performance.

    The slicer, on the other hand, was a good performer, probably because it was thinner and not as tall as the gyuto. It was my most liked knife, and made me appreciate the utility of a thin blade of this length for a lot of tasks. It made the job of following the contour of the seed when cutting the flesh of a mango away from the it very easy. It shone at trimming steaks and slicing a roast chicken. The best knife of the trio, in my opinion.
    Oddly, the parer is thicker than the slicer, and this negatively affected its performance. Everything from peeling an apple or peach to hulling and slicing strawberries was affected.

    In the week or so that I had them, I used them exclusively in my kitchen, and found them to be very pleasing to use. WIth a little tweaking, they will be great.

    Thanks again to Son for letting us use Randy’s creations.

    Rick

  8. #138
    Senior Member Crothcipt's Avatar
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    I got them on Thrs. but have yet to do much with them. It's our busiest week out of the year, and I got a second job washing dishes (hey easy money is all I can say) at a Thai/Sushi restaurant on mon. This also means more funds for knives. Any who I am loving the satchel, am thinking of having a friend who does tack work make me one. The box was very well packed, and was a flash back to christmas as a kid.
    Chewie's the man.

  9. #139
    Senior Member Crothcipt's Avatar
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    Well first I have to say that I dropped the slicer one day. I have no idea what happened but I turned my back and heard the thunk of it hitting the ground. It hit right under the lanyard hole and created a "chip" in the scale. The lanyard moved and created a crack in the second scale.


    the crack on the other side.


    and a total shot of the handle.


    I have already contacted Son about this.

    They are on the way to Heath Besch.

    I will do a review in a few days, after I put my thoughts in order.
    Chewie's the man.

  10. #140
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    Ouch! Bummer, dude!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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