Mattias504
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If I made it on the list, I'm definitely still in!
Haslinger Teaser!
- Thread starter Lefty
- Start date
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Mattias504
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Yessir
JohnnyChance
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People, feel free to change your minds about participating so that I can be added to the list. Thanks.
Thomas sent me a picture and some specs, with a little note for us all, to let us know what the knife is all about.
I'll finish up the list tomorrow and post the rules of the passaround then. I've been dragging my feet on this a bit because of work commitments (I know, I know).
The knife looks awesome! Here's the pic!
Hello forum members:
Included is the knife for the forum review. Details of the knife are:
CPM S35-VN stainless blade steel at Rockwell hardness of 61 on the C-Scale cryogenic tempered
Stabilized curly koa handle stabilizing performed by Wood Stabilizing Specialists, Int'l., LLC
HCK signature H pins stainless and brass tubing
OAL: 13 1/8 333mm
BL: 7 15/16 201mm
TK: *3/32 - 2.4mm
I do my own heat treating of the steels I use and employ a triple quench and specific soak times on the above steel. This is to improve toughness and have a full transformation of retained austenite and fine dispersion of micro-carbides in its matrix. *
The knife is primarily designed for a 3 finger pinch grip; however it also works well in an alternate grip style too.
Obviously it is impossible to size the grip for every hand size or holding style used.
The spine and choil area of the knife have been slightly rounded over to eliminate any sharp edges where they might be uncomfortable on ones hand.
My sweeping grindlines are a full distal taper. This means that the thickest area of the blade is at the heal (towards the handle) of the cutting edge. This facilitates that one can use this area for short sharp chops, as one would use to serve a chicken knuckle bone or carrot top ect. *Besides being esthetically pleasing the sweeping grindlines also improves handling and balance of the knife, as well as lateral strength. *
If you have any additional questions, please email me at [email protected]
Thomas
I'll finish up the list tomorrow and post the rules of the passaround then. I've been dragging my feet on this a bit because of work commitments (I know, I know).
The knife looks awesome! Here's the pic!
Hello forum members:
Included is the knife for the forum review. Details of the knife are:
CPM S35-VN stainless blade steel at Rockwell hardness of 61 on the C-Scale cryogenic tempered
Stabilized curly koa handle stabilizing performed by Wood Stabilizing Specialists, Int'l., LLC
HCK signature H pins stainless and brass tubing
OAL: 13 1/8 333mm
BL: 7 15/16 201mm
TK: *3/32 - 2.4mm
I do my own heat treating of the steels I use and employ a triple quench and specific soak times on the above steel. This is to improve toughness and have a full transformation of retained austenite and fine dispersion of micro-carbides in its matrix. *
The knife is primarily designed for a 3 finger pinch grip; however it also works well in an alternate grip style too.
Obviously it is impossible to size the grip for every hand size or holding style used.
The spine and choil area of the knife have been slightly rounded over to eliminate any sharp edges where they might be uncomfortable on ones hand.
My sweeping grindlines are a full distal taper. This means that the thickest area of the blade is at the heal (towards the handle) of the cutting edge. This facilitates that one can use this area for short sharp chops, as one would use to serve a chicken knuckle bone or carrot top ect. *Besides being esthetically pleasing the sweeping grindlines also improves handling and balance of the knife, as well as lateral strength. *
If you have any additional questions, please email me at [email protected]
Thomas
JohnnyChance
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That's a sweet knife. Too bad I'm a day late and a dollar short to get in on the passaround. I've always wanted to try one of his knives. He made a cleaver a while back that I still lust after.
Damn. Some serious grinding there. Andy did you see BillT's passaround thread? He is going to make a cleaver for a passaround. Thought you might like to get in on that.
JohnnyChance
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I finished up the list!
We're going to work around the continent in a counter-clockwise fashion this time, so the West-coasters don't have to wait for 10 months to touch this one!
Here's the list:
1)echerub
2)caddy
3)spin_blue
4)spikec
5)andy777
6)jbroida
7)chuck239
8)el_pescador
9)rockbox
10)johndoughy
11)so_sleepy
12)mattias504
13)Pensacola Tiger
14)AndrewH
15)wildboar
16)Edipisreks
Hopefully this list was done properly, and I didn't forget anyone!
I'll post the rules soon enough, but they're the same as the Pierre passaround. I just need to find out how much the knife needs to be insured for.
Thanks guys!
We're going to work around the continent in a counter-clockwise fashion this time, so the West-coasters don't have to wait for 10 months to touch this one!
Here's the list:
1)echerub
2)caddy
3)spin_blue
4)spikec
5)andy777
6)jbroida
7)chuck239
8)el_pescador
9)rockbox
10)johndoughy
11)so_sleepy
12)mattias504
13)Pensacola Tiger
14)AndrewH
15)wildboar
16)Edipisreks
Hopefully this list was done properly, and I didn't forget anyone!
I'll post the rules soon enough, but they're the same as the Pierre passaround. I just need to find out how much the knife needs to be insured for.
Thanks guys!
Great -- thanks for putting this together.
not a problem at all -- I'm happy to be on it in the first place :hungry:
Mattias504
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SWEEEEETTTTT!!!!
EdipisReks
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looking forward to this!
Hey Lefty, Rockbox and I live within 20 miles of each other and can hand off in person if you adjust the order.
A little update for anyone who is interested -
I received the knife from Thomas on Friday (I think). I've been trying to work it in to my prep at home, but I've been using my other toy a bit more for some reason...not sure why....
A quick first impression is that the knife is very very attractive! It seems to be well made, and is nice and light in the hand. It makes you want to use a French style of cutting, with a slight forward and backward movement in your slicing motion.
I'm going to see how it responds to the stones on Wednesday, at which point I hope it will be better for all types of cutting.
I'll keep you posted, but it feels pretty promising.
On another note, I know most of you have sent me your addresses, but I need them again (what, I like to pm people...)
Thanks everyone.
I received the knife from Thomas on Friday (I think). I've been trying to work it in to my prep at home, but I've been using my other toy a bit more for some reason...not sure why....
A quick first impression is that the knife is very very attractive! It seems to be well made, and is nice and light in the hand. It makes you want to use a French style of cutting, with a slight forward and backward movement in your slicing motion.
I'm going to see how it responds to the stones on Wednesday, at which point I hope it will be better for all types of cutting.
I'll keep you posted, but it feels pretty promising.
On another note, I know most of you have sent me your addresses, but I need them again (what, I like to pm people...)
Thanks everyone.
Mattias504
Senior Member
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- Mar 29, 2011
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Exciting!!
Sorry, it's one it's way to Len (echerub) on Tuesday.
Just want to give it a full run through before i make any comments, so I've been quiet on this topic.
It is a beautiful knife, so everyone should be in for a treat.
Just want to give it a full run through before i make any comments, so I've been quiet on this topic.
It is a beautiful knife, so everyone should be in for a treat.
Mattias504
Senior Member
- Joined
- Mar 29, 2011
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- 333
- Reaction score
- 10
Hey Lefty, got any pics that you took that you might wanna post up. I'd love to see this knife from a few different angles.
Len, you'd better have some groceries ready for Wednesday or Thursday!
I have a little update, finally!
When I first used the knife, I felt like I was fighting it a bit. I couldn't quite figure it out, at first. I wasn't getting "stuck" or having any sort of steering issues (it's dead straight and 50/50), but I just felt a bit off keel.
I touched up the edge with the 6k suita, and it made a tiny difference, but nothing major. I had a feeling it was me, and that I wasn't putting enough time into it, so today I decided to take it through my full "progression", which is a 1k, p800 wet/dry and the suita (stripping on each grit, and deburring at each).
About the sharpening: It felt very different than my other knives on the stones, and seemed stubborn as all hell at first! I raised a burr a lot quicker than I expected considering it's S35VN, but when I flipped it, it didn't feel any weaker than it did on the initial side! I flipped it back and forth a few times and with an edge trailing stroke, the burr broke free with a nails on chalkboard kind of sound...I looked at the edge and it looked slightly torn, for lack of a better word.
Instead of going up to my next grit, I repeated my 1k, with 100% different results. Within only a couple of minutes, I'd raised a burr and flipped it a couple times. I deburred on a champagne cork in two twisty swoops and we were off to the races!
I continued my progression, finishing fairly quickly. It was noticeably longer than my other knives, but not enough to get annoyed. The knife came out nice and sharp, but it still felt slightly "different".
I put it to use on some garlic and onions (I made a new batch of Piri-Piri sauce) and felt like it was almost there...ALMOST.
I washed it, and took it back to the suita to ease the shoulders in a very uniform and clean fashion (don't worry, there are no scuffs). I went back to my Piri-Piri making and was very pleasantly surprised. It was blowing through prep, almost as well as my Carter!
One concentrated sharpening effort, with some trouble-shooting involved and I think the knife is where it should be, or at least close to it.
I have a little update, finally!
When I first used the knife, I felt like I was fighting it a bit. I couldn't quite figure it out, at first. I wasn't getting "stuck" or having any sort of steering issues (it's dead straight and 50/50), but I just felt a bit off keel.
I touched up the edge with the 6k suita, and it made a tiny difference, but nothing major. I had a feeling it was me, and that I wasn't putting enough time into it, so today I decided to take it through my full "progression", which is a 1k, p800 wet/dry and the suita (stripping on each grit, and deburring at each).
About the sharpening: It felt very different than my other knives on the stones, and seemed stubborn as all hell at first! I raised a burr a lot quicker than I expected considering it's S35VN, but when I flipped it, it didn't feel any weaker than it did on the initial side! I flipped it back and forth a few times and with an edge trailing stroke, the burr broke free with a nails on chalkboard kind of sound...I looked at the edge and it looked slightly torn, for lack of a better word.
Instead of going up to my next grit, I repeated my 1k, with 100% different results. Within only a couple of minutes, I'd raised a burr and flipped it a couple times. I deburred on a champagne cork in two twisty swoops and we were off to the races!
I continued my progression, finishing fairly quickly. It was noticeably longer than my other knives, but not enough to get annoyed. The knife came out nice and sharp, but it still felt slightly "different".
I put it to use on some garlic and onions (I made a new batch of Piri-Piri sauce) and felt like it was almost there...ALMOST.
I washed it, and took it back to the suita to ease the shoulders in a very uniform and clean fashion (don't worry, there are no scuffs). I went back to my Piri-Piri making and was very pleasantly surprised. It was blowing through prep, almost as well as my Carter!
One concentrated sharpening effort, with some trouble-shooting involved and I think the knife is where it should be, or at least close to it.
