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Ivan Campos

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I just found this place and it sure is a great source of information, despite the fact that it is still very young!
As a knifemaker, kitchen knives represent a small part of my work so far but I am very interested in changing that situation and have been working on a few new pieces latelly, and am sure this forum will give me a lot of inspiration, so thanks for creating it!
 

oivind_dahle

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Welcome :)

Here is a simple rule: Pics or it didn´t happen.

So post some pics of your work :)
 

Eamon Burke

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Welcome! Glad to have another maker, and see Brazil represented!

Blunt truth: your stuff shows you are going to have to adjust to the typical things for a crossover from outdoor knives to high performance kitchen knives: Slimmer handles, thinner blades, flatter profiles, neater fittings. That's not unusual IME. Many here are pretty hard to please, so I Hope you like a challenge!

Here's a little gallery of Mr. Campos' existing kitchen work:








 

JBroida

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i've been watching your stuff for a while now... really glad to have you kicking around. Awesome looking knives you've been making. Maybe one day when i'm less broke i can get one for myself ;)
 

JohnnyChance

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Welcome! Your work looks really nice. Cant wait to see more.
 

Ivan Campos

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Thank you all for the warm welcome and specially to John for posting the pics of my work and for his constructive criticism.
I make knives meant to be used and that´s why I am so interested in kitchen knives and am sure this forum will help me a lot in refining and improving my work. Admitedly, some of my knives are pretty rough... some are slightly less rough, though... :D:D:D
 

Eamon Burke

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Oh, you may be making the exact knives your customers want. But I was just saying that on this forum and others like it, the preference tends to be thin blades, functional handles, flat edges. I really dig, BTW, that your handles are left handed--are you a lefty, or were they made for a lefty?
 

Ivan Campos

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As a matter of fact, kitchen knives are not taken as seriously as they should over here, even by pros - for instance, you may go to a Japanese restaurant and no matter how sophisticated, its very likely that the cook is using a short, cheap yanayba to prepare everything in the kitchen, sometimes even a common chef´s knife. That is far from meaning that I will not look for improvement in my work, even if it is selling and working well for its purpose already.
I also didn´t understand that last commet, John. They are right handed.
 

Eamon Burke

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Doy! :slaphead:

I guess I just saw that all your pictures you are holding the knife with your left hand, and had a brain fart. Should've just looked in my own kitchen, lol.
 

Ivan Campos

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It is harder to take the pics holding the camera with the left hand... I tried!
 
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