I found this review very interesting and one that should help newbies like I know what to look for when examining a knife. Great photos and details in the review.
That Carter is lovely...
Thank you for the tough, honest, and thorough review TK.
Looking forward to a future report on edge retention. That is really what people are after with Bill's knives, edge performance. Colin's certainly talked it up and I've never gotten to sling one around at work.
With regard to edge retention being the only thing people really want out of a Burke, I beg to differ. I've heard a number of things about Burke knives. Yes, Colin said he sharpens once every several months but the truth of the matter is that a belt grinder strop loaded with 2 micron abrasives is a good way to sharpen something that isn't chipped out. Bill says he can cut a ton of rope with an edge before having to resharpen. I have no reason to believe this isn't true. Other renditions of 52100 have been very good and I have no problem with Bill's being the best in that regard. Looking at all the posts people make on Burke knives, most of them center around san mai and an awesome look. Frankly, I was hoping for something that would cut effortlessly, hold an awesome edge forever, feel like an extension of my body, AND have that awesome hamon and Bill Burke look. Why would you want less that that? It doesn't make sense. (Not that having a couple dozen gyutos does...)
Regardless, I really haven't decided what to do at this point...
Though I could not caution all I still might warn a few: Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
Are you going to take Bill up on his generous offer and return it for a refund?