Zwiefel
Senior Member
- Joined
- Jul 22, 2012
- Messages
- 3,294
- Reaction score
- 6
I spent 2 days with this...it was an interesting experience. I spent a good while examining the knife before re-reading Son's critique, mostly as a test to see how my ability in this regard has improved. I was able to identify almost all of the things Son did.
I used it to make some chicken soup, a fruit salad, and to slice some crusty baugette. I thought it was a respectable cutter, though I could definitely feel it flexing and some slight steering when cutting through a very large onion. it did a fair job on the baugette, though not as good as my masamoto VG gyuto which seemed to deform the loaf less.
It did a really good job cutting chicken breasts into a 1/4" dice, very clean cuts, with not much effort.
the spine really needs a bit of rounding, I think I've become quite spoiled about this.
Son, thanks for letting me check this out...it was a really good experience. I think this guy will be making some nice knives with a bit more experience and refinement.
I'm travelling for work tomorrow but will try to get this in the post to Crothcipt upon arrival at my destination.
I used it to make some chicken soup, a fruit salad, and to slice some crusty baugette. I thought it was a respectable cutter, though I could definitely feel it flexing and some slight steering when cutting through a very large onion. it did a fair job on the baugette, though not as good as my masamoto VG gyuto which seemed to deform the loaf less.
It did a really good job cutting chicken breasts into a 1/4" dice, very clean cuts, with not much effort.
the spine really needs a bit of rounding, I think I've become quite spoiled about this.
Son, thanks for letting me check this out...it was a really good experience. I think this guy will be making some nice knives with a bit more experience and refinement.
I'm travelling for work tomorrow but will try to get this in the post to Crothcipt upon arrival at my destination.
