Fredrik Spåre Impressions
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Very interesting that there is so much emphasis on blade height in this thread. Yes it certainly is an important “comfort factor.”
However, IMHO, comfort with a taller blade height has a lot to do with the height of the cutting surface and the height of the person doing the cutting.
I have several Takeda knives which are notoriously tall. I find them uncomfortable for long sessions when using them on a thick board which is on top of a standard counter. But … when I use them on my 20”x 20” butcher block table which I lowered they are sweet!
I suppose a lot has to do with the arm motion, similar to how ones leg is supposed to extend when peddling a bike. (almost full extension but not quite “locked”)
As an experiment, try standing on some type of riser when ising a knife - WOW! You will be amazed at how different the height of the knife feels to you.
Yea, I know that is not a possibility in a kitchen setting but it is an interesting experiment at home. I’m about to get going on a kitchen remodel and we are considering a lowered section of countertop where we can put boards and cut at a lower height.
What I did not see much of in this thread is much discussion about blade geometry, i.e. how much belly there is for rocking vs push cutting: again a very personal issue. But, I bet most of use both rocking and push cutting at different rimes for different things.
However, IMHO, comfort with a taller blade height has a lot to do with the height of the cutting surface and the height of the person doing the cutting.
I have several Takeda knives which are notoriously tall. I find them uncomfortable for long sessions when using them on a thick board which is on top of a standard counter. But … when I use them on my 20”x 20” butcher block table which I lowered they are sweet!
I suppose a lot has to do with the arm motion, similar to how ones leg is supposed to extend when peddling a bike. (almost full extension but not quite “locked”)
As an experiment, try standing on some type of riser when ising a knife - WOW! You will be amazed at how different the height of the knife feels to you.
Yea, I know that is not a possibility in a kitchen setting but it is an interesting experiment at home. I’m about to get going on a kitchen remodel and we are considering a lowered section of countertop where we can put boards and cut at a lower height.
What I did not see much of in this thread is much discussion about blade geometry, i.e. how much belly there is for rocking vs push cutting: again a very personal issue. But, I bet most of use both rocking and push cutting at different rimes for different things.
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What is that stunning middle knife? …please
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Yoinked one
Jealous of everyone. I knew about them and I dropped the ball! I’ll try to scoop one up from one of y’all…
It's from Britton Steele at Steelworks, Steeleworks66 on instagram. The billet is raindrop cumai from Baker Forge.
Very true. My island counter where I prep is pretty high (custom cabinets), so I tend favor flatter profiles since my arm isn't angled down much to meet the board. I can see how tall folks with standard height counters would prefer a little more belly due to their arm angle.
When I really need to bear down and apply force I either take the task to my perimeter counter which is 2" lower, or to my dining table.
Missed out on this too. Picked the best time to be at work and unable to look at my phone. If it doesn’t jibe with anyone in the UK/EU I’d love to pick one up.
moderncooking
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moderncooking
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Why do you do this to me?!Next month we are doing a refresh on the classic first edition
moderncooking
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Love the clean aesthetics of the new drop, the first edition is really nice too. Will there be any changes?Next month we are doing a refresh on the classic first edition
Next month we are doing a refresh on the classic first edition
Great to see the first edition coming around for a second go, it's a winner in my book.
Have you and Fredrik considered a non-honyaki batch, maybe 52100 or Damascus?
These are beautiful, but adding taper to the tang would have sent these to an utterly next level.
I had to go to BST to complete my collection with a version 1 batch 2 MCX. So long as you keep incrementally changing something with each batch, this knife addict will keep buying.I get pleasure from other peoples misery
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We’ve?
I dunno, between 70 hour work weeks and a 2 1/2 year old, I can't tell my head from my ass most of the time. It's like my work emails... I start the email, something else comes up and once I circle back to the original message I have no idea where I was going.
Lol no worries.I dunno, between 70 hour work weeks and a 2 1/2 year old, I can't tell my head from my ass most of the time. It's like my work emails... I start the email, something else comes up and once I circle back to the original message I have no idea where I was going.
Hockey3081
Senior Member
Got a knife from Adonis Forged (Brazilian Art Deco on his website). He used the OJ method in lieu of the instant coffee and it turned out great.
moderncooking
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So, the blade will be exactly the same as 1st edition second batch. The one with the deeper hammer marks in the forged finish. The main changes will be in the handle, which will be a similar profile to the one on this edition.
moderncooking
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We have toyed with the idea and we are looking at doing something in the new Apex Ultra steel later this year. I am not sure if that will be Honyaki or just the forged finish or....???
Any suggestions?
moderncooking
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thinner tangs would have been nice, but we would have run into balance issues so
moderncooking
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ApexUltra would be a instant hit, now I will start to saving up for that…
moderncooking
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Yeah, Antoine is a legend and really knows his stuff. Eyes peeled we are getting something from him soon and its going to be something very unique. He tells me he is trying something completely new!
thinner tangs would have been nice, but we would have run into balance issues so
Then more taper is the answer.
Every Zwilling Kramer I've held (8" carbon, 10" carbon and 10" stainless) had a tapered tang and balanced perfectly at the pinch. I have heard this is not the case for everyone though.
moderncooking
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Oooo, I haven't seen one done like that before, but it makes a lot of sense and looks very cool. Is it mainly the visual element that you like or is there some other performance related reason for this?
It looks cool. Nothing more or less to my eyes.
If that balance stays the same between a flat tang and tapered tang, then it's all about the looks, as far as I know. But I think it looks cooler to have the tang thinning out.
If that balance stays the same between a flat tang and tapered tang, then it's all about the looks, as far as I know. But I think it looks cooler to have the tang thinning out.
Also it will of course make the blade less heavy. But you might have to play with taper to balance it properly. Also shows handiness of the maker to make it as even as possible.
Jonas Isasmedjan also does it.
