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Thread: JMJones Knives passaround- 240 Wa gyuto

  1. #41
    Canada's Sharpest Lefty Lefty's Avatar
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    Sorry to read that. I hope you're doing ok.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #42
    Senior Member Crothcipt's Avatar
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    Thx everyone for your well wishes. There for a few days it was hard. But I have been getting better.

    I sent this off last week sometime. It seems to have reached El Pascador on tues.

    On many fronts this knife is very nicely made. But there were a few draw backs that I noticed, and ended up bugging me.

    First of all, the handle was big. Not a bad thing but almost to big for the knife, but my big hands didn't mind. The heat treat was very well done. I used it quite a bit at work, and it held pretty much the same edge as when I got it. I debated on weather or not to give it a spruce up, but I opted to not. At this time I don't remember about the sticktation. I liked were the blade convexed in relation to the edge. But as it would go to the tip there was no blending in to the spine creating a odd bump. At that bump the blade would thin out to the tip, creating a fixation point for me. On the whole I liked the knife. With a few more adjustments this would be a very good knife.

    There was a few more points I wanted to make but right now seem to have alluded me.
    Chewie's the man.

  3. #43
    Engorged Member
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    I think that this knife is a good foray into the world custom kitchen knives. The shape is almost there, the grind is ok and the knife works. In a weird sort of way it reminded me of a knockoff Rolex though. It wasn’t…right.

    The choil gap was awkward for me to use and never fell right. The square shape was uncomfortable. I couldn’t decide if it was too big or too small. If I choked up using it wasn’t right and the balance was off if I kept on the handle. I would suggest a curved choil, and making the size based on locking your middle finger between the blade and handle.

    The bump on the spine drove me crazy. It is the first thing I noticed pulling it out of the box. It isn’t noticeable in the photos, but the bump is there and bothered me, A LOT. Previous posters commented on this, so I know it isn’t just me. I don’t think it affects performance in any way though.

    The idea of the grind was right, but the knife was “clunky” and seemed to be a lot thicker than it needed to be, almost western deba-ish. I think that many of the guys that are getting into making kitchen knives after have made other types of knives for a while aren’t comfortable making a knife as thin as it needs to be for it to be a really great cutter. I always think that there is a mentality that kitchen knives are modified camp knives.

    Faults aside, this is a really good knife not that far from being great.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  4. #44

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    Checking in to see where the knife is...

  5. #45
    Engorged Member
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    Last time I checked Len had gotten the knife in Canada.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  6. #46

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    Thanks!

  7. #47

    echerub's Avatar
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    Yep, I've got it and will be doing some testing with it real soon
    Len

  8. #48

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    checking to see where this knife is...


    Thanks

    John

  9. #49

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    Just an update. JMAdams13 had had the knife for three months, has not logged in to KKF since August.

    I think this one is a goner.

  10. #50
    Senior Member
    sachem allison's Avatar
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    about 4 possibly more passarounds worth of knives and razors never made it pass that destination.
    I haven't lived the life I wanted, just the lives I needed too at the time.

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