I agree, 100%, Marko. Basically, I say, go for it and put yours up against the "best", once you have reahed the level you were after.
I just don't think it's "undoable", that's all.
I agree, 100%, Marko. Basically, I say, go for it and put yours up against the "best", once you have reahed the level you were after.
I just don't think it's "undoable", that's all.
Great discussion folks, Thanks for all the participation! Ok, i will get a knife finished out in the next week or so and get it started on a passaround. I do use my yanagi's frequently( i have 3) and my deba at least once or twice a week. I generally cook 2-3 times a day, and i put my knives through a good(for at home) work out. I have been exploring and studying single bevels for quite some time. This is not something i am going into blind, i definitely have put some thought and research into it. It will take some practice, but i think that it will be a road worth traveling
And just to set the record straight...I am far too slow and far too busy to ever do production lol. I will happily keep everything i do as one off, handmade stuff.
I'm looking forward to checking out your single bevel stuff.
I do not mind trying out as long as there is a real value proposition...
i)A beautiful handle + a nice blade from the same maker is a value proposition.
ii) A tatooed knife is also value proposition to some people
a) Fully custom made. As mentioned it has to perform as expected.
b)the not to spec pieces.. or under performing outcome if sold at discounted value to cover time and material is fair to both parties. Its still a knife and can still be useful for a home cook or someone like me who cooks abt once a week these days..
c) so.. what is the additional value proposition of your knife?
have fun
D
I don't use single bevels at all. Am going to try to learn soon. With that said, I would be of no use to you at all as far as feed back. But would be willing to make a fool of myself for the cause.
Chewie's the man.
I look forward to seeing what you come up with and hope I can catch a pass around.
It's not the Answer it's the Experience
I could not agree more...well put.Originally Posted by Marko Tsourkan
Soccer is played around the world -almost every country has a national league of sorts. However, the titans of soccer (countries who consistently win championships) are few. The point I am making, people can make single-bevel knives, it is not that difficult once you figured out how to deal with some issues. At the same time, to make single-beveled knives cut on par with knives from top Japanese makers is not that easy. Encouragement (and assurance of success) from forum folks won't be enough.
Studying, comparing, and getting feedback from pro users (who actually use them at work), is a way to get there, but it probably won't be a quick trip.
At the end, put your knife against a knife from a top Japanese maker, and cut with both. Performance is best indicator whether you made a good knife or not.
I personally believe that people can do anything, as long as they put their mind to it. But I also believe it is not a quick process and could take years to become good.
M
I use a single bevel knife at least 5 times a week, and have strong opinions, but that's not even close to getting a pro kitchen opinion. Having said that, I'll venture far afield with Chef's knives, and somewhat with slicers....IE trying new materials, grinds, handles etc. it doesn't feel odd for me to have a dozen gyutos at any given time. But a deba or usuba.....for some reason I'd prefer a traditional interpretation....IE find a good/great one and stick to just one.
I assume that comes from our comfort level with what were used to......and I'll bet that would change the more we are exposed to 'new' single bevel makers.
Ok going to do a righty AND lefty passaround. I will have the knives done by end of next week and will start a list with my guidelines. Thanks for all the input guys
Might as well end the lefty with me, since it won't be heading back to Jackson, anyhow.
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