Sure thing, just PM me your shipping addresses
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CPM-D2 Gyuto Pass-Around (Proposal)
- Thread starter MSicardCutlery
- Start date
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Alright, I've got a preliminary list drafted up. Ideally I'd like it to pass through the hands of professionals first, so that's how I've arranged it. If I've missed anyone who is cooking professionally or if there are any other issues please let me know so I can revise the list.
The Canadian Leg
@zizirex -BC -Pro -Current location
@LewRob80 -ON -Pro
@Scott -ON
U.S
@birdsfan -PA-Pro
@Chang -PA -Pro
@FishmanDE -NY-Pro
@labor of love -LA-Pro
@Malcolm Johnson -UT-Pro
@M1k3 -CA-Pro
@ch_br -CA
@Gshep91 -CA
@superworrier -CA
@Barmoley -CA
@xsmx13 -CA
@timebard -UT
@AT5760 -NE
@More_Gyutos -FL
@SwampDonkey -FL
@nickrut -GA
@Heckel7302 -IN
@Up_dog128 -NC
@Justinv -NY
@brimmergj -VT
@ian -MA
The Canadian Leg
@zizirex -BC -Pro -Current location
@LewRob80 -ON -Pro
@Scott -ON
U.S
@birdsfan -PA-Pro
@Chang -PA -Pro
@FishmanDE -NY-Pro
@labor of love -LA-Pro
@Malcolm Johnson -UT-Pro
@M1k3 -CA-Pro
@ch_br -CA
@Gshep91 -CA
@superworrier -CA
@Barmoley -CA
@xsmx13 -CA
@timebard -UT
@AT5760 -NE
@More_Gyutos -FL
@SwampDonkey -FL
@nickrut -GA
@Heckel7302 -IN
@Up_dog128 -NC
@Justinv -NY
@brimmergj -VT
@ian -MA
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@ian is in Boston
Thanks!
Although I appreciate being labeled a Pro, I'm am only a home cook. Probably makes sense to move between Justin and Ian. Just glad to be a part of the fun
Whoops....not sure how I did that. Corrected.
Thank you for letting me try the first one. I’m not a really working in a busy environment but I’ll what It can do in Deli department.
Cheers
Cheers
Its a long list. I would suggest considering adding a spa day in the middle.
Thank you for including me. Excited to try it out.
If any of the southern California people are between Temecula & riverside id be happy to do an in person hand off. Save a day of shipping & potential issues.
Just throwing it out there since there’s a few of us!
Just throwing it out there since there’s a few of us!
LewRob80
Well-Known Member
Looking forward to being a part of this! Technically on the Quebec side of Ottawa but easy enough!
Yeah, I'm hoping at worst it needs thinning. It would be a bit of a waste if I did it though, I've only got diamond stones. I wonder if there are any enterprising sharpeners on the list?
And....we're off! Headed to the post office soon to get the knife mailed.
I'm right in the middle of the pack and could take it in to Crocker Cutlery if it needs it.
Perfect, thank you!
It came, Thank you Canada Post (pun intended)
I just came home I didnt have time to Take a pic in a better Lightning.
Will try it tomorrow for real test.
I just came home I didnt have time to Take a pic in a better Lightning.
Will try it tomorrow for real test.
May I propose we ship this in order of convenience? I.E. east to west coast or vice versa? It might be slightly cheaper on everyone’s wallets. Personally, I know birds fan, chang and I can just do hand offs
I personally don't mind, but, you know. I'm not running the show.
I...I feel like I'm not seeing something or aware of something that you are....? That's essentially how I tried to arrange the list just prioritizing professionals first. I'm open to potential amendments though. We have time.
It is, but with a couple other factors added in
Canada west
Canada east
Pro east
Pro west
Amateur west
Amateur east
Certainly limiting border crossing makes sense. The “pros first” was something @MSicardCutlery wanted to do an I’ve got no problem with it. Being so far down the list I’m not expecting to see it until sometime early 2024 (hopefully). These things take a long time no matter how you slice it.
I think it looks fine, first by category then by location.
Shipping from CA to Arizona just cost me $7 and shipping to NY cost me $10.50.
Shaving a day or so per person is kinda negligible with this many participants lol
Shipping from CA to Arizona just cost me $7 and shipping to NY cost me $10.50.
Shaving a day or so per person is kinda negligible with this many participants lol
Ah that's right! I forgot you had the original.
Zizirex was the first to commission something sabatier styled. A fairly thick (4mm) MagnaCut workhorse with minimal distal taper. I used that knife to make the pattern that I used for the PA knife.
LewRob80
Well-Known Member
Great! I can't wait to hear about it!
I don't do much crazy cutting in my environment. but it passes most of the toughness tests that I do (Cutting up Parmigiano Reggiano and cutting up some Rotis Chicken)
LewRob80
Well-Known Member
Well, I’ve been able to use this gyuto for a little over a week both at home and at work for both prep and service.
First notes, the way the knife looks and feels, great size, taper, grind, mid weight abilities and handle feel are all exactly what I enjoy in a pro setting. Grind absolutely glides through onions and shallots, larger vegetables are no problem as well and food release is pretty decent which makes it enjoyable for longer/larger prep jobs. Handles detail cutting and fine cutting of herbs quite easily as well and does not feel cumbersome.
Was obviously excited about the steel, as I’m typically a non-stainless fan myself and with my typical work knives, the idea of not having to worry about what I’m cutting or wiping the blade constantly (even though I still do) was enticing. The edge was still phenomenal. I typically touch up my work knives every week as I really enjoy the fresh off the stones bite, but this stuff really holds. Cutting on ****** restaurant cutting boards, slicing cooked steaks, mincing herbs and shallots, the edge never lost a beat and felt fresh every day. Truly different and astounding to me.
Can say I really enjoyed this knife/steel combo and probably will be looking into it in the future for myself.
First notes, the way the knife looks and feels, great size, taper, grind, mid weight abilities and handle feel are all exactly what I enjoy in a pro setting. Grind absolutely glides through onions and shallots, larger vegetables are no problem as well and food release is pretty decent which makes it enjoyable for longer/larger prep jobs. Handles detail cutting and fine cutting of herbs quite easily as well and does not feel cumbersome.
Was obviously excited about the steel, as I’m typically a non-stainless fan myself and with my typical work knives, the idea of not having to worry about what I’m cutting or wiping the blade constantly (even though I still do) was enticing. The edge was still phenomenal. I typically touch up my work knives every week as I really enjoy the fresh off the stones bite, but this stuff really holds. Cutting on ****** restaurant cutting boards, slicing cooked steaks, mincing herbs and shallots, the edge never lost a beat and felt fresh every day. Truly different and astounding to me.
Can say I really enjoyed this knife/steel combo and probably will be looking into it in the future for myself.
Scott
Well-Known Member
Been a hectic weekend. But got a chance to pick up the knife not too long ago. Haven’t gotten to fully use it but from my initial impressions, I’m quite impressed.
Did want to mention though as I’m not sure if it was before that there is a bit of a scuff on one side which is purely aesthetic. But there are small darker spots on the water marks which seem superficial for now but I’d be a bit cautious about it
Did want to mention though as I’m not sure if it was before that there is a bit of a scuff on one side which is purely aesthetic. But there are small darker spots on the water marks which seem superficial for now but I’d be a bit cautious about it
