Daniel Pabis knives: anybody has one?

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That's quite the selling price when for the same money you can get highly regarded makers all day long. Not saying they are bad knives , but I have never ended up happy when I have given someone the benefit of the doubt. It would be a pass for me
 
That's quite the selling price when for the same money you can get highly regarded makers all day long. Not saying they are bad knives , but I have never ended up happy when I have given someone the benefit of the doubt. It would be a pass for me
You are somewhat right but taking into account that these are made with D2, K390 & Elmax steel puts things into a different perspective.
The other way round, a lot of highly regarded makers put an appropriate price tag on their knives.

Take a white 2 knife from Tanaka for instance. Lots of people would say "Meh!"
A knife in K390 would easily have lots of advantages over this.

That is all under the assumption that we are dealing with a proper grind here, as has been pointed out
and I´m skeptic too.
I do get suspicious that there are so many blades available. Either mass production and/or nobody wants them?
Probably not worth further investigating.
 
A business card, placed against the blade mid-blade, will show you what the grin

You are somewhat right but taking into account that these are made with D2, K390 & Elmax steel puts things into a different perspective.
The other way round, a lot of highly regarded makers put an appropriate price tag on their knives.

Take a white 2 knife from Tanaka for instance. Lots of people would say "Meh!"
A knife in K390 would easily have lots of advantages over this.

That is all under the assumption that we are dealing with a proper grind here, as has been pointed out
and I´m skeptic too.
I do get suspicious that there are so many blades available. Either mass production and/or nobody wants them?
Probably not worth further investigating.
I can tell you exactly what it is .... Over priced disappointment . I just downloaded a couple images and blew them up on the computer. They are indeed flat grind, and from what I can see , have no beveling other than the cutting edge....we know exactly how that will perform ..... Like complete garbage. These are clearly stamped from sheet steel with zero work done to give them any geometry at all. ..... I would pay $50 tops because I would have to do all the real work !!!!
 
As for this makers pricing, I suggest you read my post here and the reply two below:
https://www.kitchenknifeforums.com/threads/unpopular-opinions.48161/post-1190784

Whether we'd like to agree on the pricing or not, a maker needs to make a living and that involves pricing knives to keep food on their table. Unfortunately we are fickle and don't trust anyone pumped up by the forum.

I don't know this makers knives - this was this first I heard of them. If they are flat ground - shrug. If they aren't, he's offering a wide variety of steels at good prices for them and we could be looking at someone the community could be helping along.

As for the number of knives in his store, it is a catch-22. He has knives as he is not popular, but we don't know why until someone buys his knives.
 
I can tell you exactly what it is .... Over priced disappointment . I just downloaded a couple images and blew them up on the computer. They are indeed flat grind, and from what I can see , have no beveling other than the cutting edge....we know exactly how that will perform ..... Like complete garbage. These are clearly stamped from sheet steel with zero work done to give them any geometry at all. ..... I would pay $50 tops because I would have to do all the real work !!!!

I love all the random speculation from a picture. The fact that you say these are just stamped with nothing other than the edge beveled shows that you can't read the picture (as it clearly shows otherwise)

Since everyone else seems to be too lazy to do it, I've reached out to the maker to ask about grind and taper.
 
I love all the random speculation from a picture. The fact that you say these are just stamped with nothing other than the edge beveled shows that you can't read the picture (as it clearly shows otherwise)

Since everyone else seems to be too lazy to do it, I've reached out to the maker to ask about grind and tape

I love all the random speculation from a picture. The fact that you say these are just stamped with nothing other than the edge beveled shows that you can't read the picture (as it clearly shows otherwise)

Since everyone else seems to be too lazy to do it, I've reached out to the maker to ask about grind and taper.
Then put your money where your mouth is an buy one, and report back to us with your findings.
 
Then put your money where your mouth is an buy one, and report back to us with your findings.

My money is currently budgeted for knives being made for me by other makers.

But I will report back based upon what I hear, rather than making clearly false statements.
 
I love all the random speculation from a picture. The fact that you say these are just stamped with nothing other than the edge beveled shows that you can't read the picture (as it clearly shows otherwise)

Pulled from a product page

"My favorite type of knives are kitchen knives, which I am going to produce in the handmade version for the rest of my life and one day longer. In addition, I have the most automated line in Poland for the production of knives."

I can't seem to tell which ones were "automated" vs handmade on the site. Stamping seems likely
 
Pulled from a product page

"My favorite type of knives are kitchen knives, which I am going to produce in the handmade version for the rest of my life and one day longer. In addition, I have the most automated line in Poland for the production of knives."

I can't seem to tell which ones were "automated" vs handmade on the site. Stamping seems likely

I'd expect possible laser cutting/stamping/waterjet cut. Nothing wrong with that as we have top makers that work in that method.

They are ground - there is a grind line by the handle - the question really is how they are ground. From the knives I looked over we don't even have a choil or spine shot to even give a passable impression.
 
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