Read first you impatient forum trolls!
Hey all. Sorry this took so long, I had a major career change, a death in the family, then a death in the computer (video card), so putting this together took quite a while.
I asked the kind and inimitable Dan Bidinger for a knife that maximized food release at all costs. He returned a MagnaCut B-Grind with a beefy, workhorse geometry underneath (basically he ground it like a workhorse first, then removed the fullers). You can see how it does against two other top performers (top in my block anyway, The 9.Nine and Yoshikane). Keep in mind, those are already stiff competion for blancing ease of cutting and food release.
I gave this knife the hardest tasks I could think of that need good geometry. Potatoes were far too easy, so it got squash, a whole bunch of other stuff, and a hard AF cold soaked for 3-days Japanese sweet potato. Every knife I have choked in that potato, it was Godzillatato.
Oh, and if you want to see TWO B-Grinds head to head, watch until the end. The second was a loaner that has a mid-weight geometry under the B-Grind.
My takehomes were: 1) Dan really knows how to grind a knife, even before the B-Grind is added. Smooth convex, heavy, constant distal taper for onions, fantastic balance, very usable profile (I preferred the yellow handle’s profile, personally) 2) The B-Grind significantly helps increase food release and reduce cutting drag 3) His handles are amazing, just amazing. 4) I ordered a second B-Grind with the mid-weight geometry after trying the loaner, coming down the pipe in about a year.
And yes, I go through many costume changes in the video.
Hey all. Sorry this took so long, I had a major career change, a death in the family, then a death in the computer (video card), so putting this together took quite a while.
I asked the kind and inimitable Dan Bidinger for a knife that maximized food release at all costs. He returned a MagnaCut B-Grind with a beefy, workhorse geometry underneath (basically he ground it like a workhorse first, then removed the fullers). You can see how it does against two other top performers (top in my block anyway, The 9.Nine and Yoshikane). Keep in mind, those are already stiff competion for blancing ease of cutting and food release.
I gave this knife the hardest tasks I could think of that need good geometry. Potatoes were far too easy, so it got squash, a whole bunch of other stuff, and a hard AF cold soaked for 3-days Japanese sweet potato. Every knife I have choked in that potato, it was Godzillatato.
Oh, and if you want to see TWO B-Grinds head to head, watch until the end. The second was a loaner that has a mid-weight geometry under the B-Grind.
My takehomes were: 1) Dan really knows how to grind a knife, even before the B-Grind is added. Smooth convex, heavy, constant distal taper for onions, fantastic balance, very usable profile (I preferred the yellow handle’s profile, personally) 2) The B-Grind significantly helps increase food release and reduce cutting drag 3) His handles are amazing, just amazing. 4) I ordered a second B-Grind with the mid-weight geometry after trying the loaner, coming down the pipe in about a year.
And yes, I go through many costume changes in the video.
