Review Richmond Artifex M390

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I was watching and said to myself...this guy sounds like a newfie (atlantic canada talk+ type of humor). Then I thought i heard a caper accent. Online info seems to imply that he's from the rock. There are a few newfies on this forum and they could probably confirm "legitimacy" more than i can. In any event, hilarious.
Thanks stereo.pete. I had a good laugh
 
mr drinky said:
Not necessarily the case. I am no fan or enemy really -- I don't care to think in those terms. With that said, I stupidly recommended someone try the AEB-L version a while back when they asked me for a knife under $100 and after seeing this, I now feel like crap. So I am probably going to have to pony up and buy them a replacement knife to make things right again. After seeing the photos and this video I would simply not recommend this knife to anyone at this point. Even if some turn out 'ok', the variable quality should be enough to scare most people off -- unless Ken finish sharpens it I guess ;)

k.
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FWIW, he doesn't think the AEB-L version is as bad as the M390. There is another video about sharpening the Artifex, and I found this exchange in the comments:

Mike Boutwell
"Thanks for recommending these Artiflex knives. I have these on my buy list since I wont spend a huge amount of money and those AEB-L knives should feel right at home being users in my kitchen!"

Reply · Cliff Stamp
"Yes, they are a pretty decent deal for a small shop type production knife. I had some issues with the m390 one I had but I don't think you would have similar with the AEB-L version."

Here's the video;

[video=youtube;qLGcISFqEtc]http://www.youtube.com/watch?v=qLGcISFqEtc[/video]
 
bikehunter said:
OK. I wouldn't recognize that if my life depended on it...nor would it make any difference in my opinion of his knife review. Shrug
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Certainly it wouldn't make any difference. But given that it was a comedy bit, and that his accent seemed to both shift and be much stronger than in his serious reviews, it was notable. Also, I couldn't place it...the best I could do was NZ/UK blend, but I knew that wasn't right.
 
Just curious if anybody here has first hand experience with one these knives. I also wonder if any competent sharpener here would consider using a junk coarse stone and a King 1000 to reset bevels and sharpen a knife made with m390.
 
I've used one for about two weeks. I agree with Cliff Stamp's assessment; edge retention is on par/worse than the vg10 in my hattori hd and the knife is really really thick behind the edge. It resembles a western deba more than a gyuto OTB. The steel is extremely abrasion resistant, but not impossible to deal with. I thinned and set the bevels with a bester 500. If you're thinking about one, might want to skip it.
 
Thanks James, I've used diamond plates and stones on a few m390 knives successfully . I have a sweet custom ordered made with it. I was really just wondering if the comments regarding these were a result of animosity or reality. I observed the ridicule of another knife made from Aeb-l that I've had a little experience with. Took me about 15 to 20 minutes to turn the stock edge into a fine one. I'm sure any number of members could do it in half that time.
 
Accent - doesn't sound Newfie to me, b'y! Sounds more NE US somewhere-ish.

Zwiefel said:
I couldn't place it...the best I could do was NZ/UK blend, but I knew that wasn't right.
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Not even close!
 
Mrmnms said:
Just curious if anybody here has first hand experience with one these knives. I also wonder if any competent sharpener here would consider using a junk coarse stone and a King 1000 to reset bevels and sharpen a knife made with m390.
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I did multiple resets on this knife with a few different stones in the 400-1.2k range (although no King) and I didn't have any problems with any of them. I bet a King is fine.
 
tk59 said:
I did multiple resets on this knife with a few different stones in the 400-1.2k range (although no King) and I didn't have any problems with any of them. I bet a King is fine.
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Thank you Tk
 
Danny_Harris said:
I've held up through different cycles of Richmond's blades as the wrinkles are worked out.....
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That's a nice way of putting it. Maybe just a few more years and the wrinkles will only be little bumps. :D
 
Brad Gibson said:
So disappointing that these are being pushed on young cooks as inexpensive quality knives when they suck this bad. It aggravates me.
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tbh at the end of the day these young cooks most of the time want a good knife but dont even want to sharpen or research into knivesand they juzt buy what sounds good they kind of dont deserve something great. but i do agree with you aswell
 
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