- Oct 14, 2015
- Reaction score
A bit of hot dog bun bolster would have made the trick!Not really hurt it. Uncomfortable. If the bolster part was a wee bit smaller or tapered a bit more the last few 4-7mm or so, it would improve the comfortably. Granted I used it for about 3 hours of prep, not non-stop cutting though.
+1, some convexity would really shine here! And, to be clear, this is a very good knife, with a well-executed finish and profile and what seems to be a solid HT--we're talking about the elements that take a knife from "very good" to "amazing" here. Mr Gravier is doing fine work and I look forward to seeing what comes next!
Does yours have flat bevels? Slightly convex? Concave?This thread has been super interesting to read! I got a gyuto from Milan around the same time but it seems I got something of an outlier. Mine is about 237g which makes it around an ounce-ish heavier than many of his other gyutos in the same size. I haven't had nearly the same experience with food sticking, but it seems mine may be somewhat atypical. very cool that he's watching the feedback!
Flap disc grinderYou thinking of just convexing the bevel more? Not sure how you’re gonna be able to fix the superglued-potato-geometry without f’ing up the finish above the bevel royally.