Kippington
A small green parrot
I can see that. It's a tough balance to achieve, that's for sure. Gotta factor in food types too...
Apologies for the delay in posting my review.
It's a shame that the hook bevels on the two knives were not more similar, as this introduced a bit of a confounder into the comparison such that I don't know whether the difference in performance is due to the chevrons or the difference in the hook bevels or a bit of both.
I've mailed the knife to @M1k3. Hopefully, it'll show up in CA some time next week, corona gods willing…
I won't repeat what other people have said already, so just some of my impressions here.
When I first picked up the knife, it felt hefty (which I like), even though, at 261 g, it isn't heavy. It has this really solid feel to it that I enjoyed a lot. This isn't some flimsy laser thingy, but it isn't a workhorse either, IMO. It just says "I rule around here", without having to strain.
The taper towards the tip is great, and I like the profile. It reminds me of my KS, but it felt friendlier than the KS. It doesn't stop as abruptly on the heel as the KS, and it's also better suited to rocking.
@Briochy sent it to me really sharp, so I didn't do anything to it. Plenty sharp enough as it was.
I cut a whole lot of stuff with it; various veggies, garlic and ginger finely sliced and rock-chopped, basil chiffonade, tomatoes, chillies, beef, lamb, chicken, bacon, salami, cheese, sous vide bags, and soft bread. It didn't really matter what I was cutting, the knife always did it effortlessly and competently.
As to the food separation, I have mixed feelings. Yes, stuff definitely sticks less and separates from the blade a little easier than with my other knives. So it works better than anything else I have right now in that respect. My concern isn't so much about the performance, but about the huge amount of extra effort required. It's a really complex and labour-intensive grind, and I'm wondering whether something else, such as an s-grind (which I have no first-hand experience with) might not achieve the same thing for less effort.
Here are some videos. With potato, I thought the knife did fine, but not brilliantly.
I thought the hook grind worked considerably better than my other knives when slicing onions. Very little of the cut pieces "walking up" the side of the blade. But, for diced onions, the small pieces seem to effectively eliminate the hook's effectiveness: the individual pieces are so small and light that they will stick to the blade if they find even a small contact area.
With cucumber, I got good separation, better than with any of my knives.
I want to thank Jules for make this pass-around possible. I learned something while using this knife, and I feel privileged getting to try a knife such as this because of all the good will on Jules's part, and on part of this community.
Yes, it's your fault!!!Sorry, I made it too sharp you cut yourself.
Yes, it's your fault!!!
I thought about deleting that last bit of the video, but figured that it was too ironic to cut out
Fascinating, thanks for sharing!
There have been three reviews from home users, looking forward to the opinion of a professional next.
The pressure is on you now @M1k3. Let us see those potatoes fly!
The gloves are definitely off now. (No pressure, @M1k3…)
Seriously, I always get stage fright in front of a camera. Cutting things in front of a camera is like begging for a trip to the emergency. I’m grateful to everyone doing it.Hey now! Why you talk like that? You're the professional. I'm just a humble student.
Hopefully I don't cut myself. Potatoes and carrots. I think I'll be having some kind of stew or something?
The cut glove?
Where do I sign up? i'd love to tryThis is the official passaround thread for the Hook grind from the thread here: Food Release: Stiction and the Grind
This is right-handed only, unfortunately. I will work on a simple handle over the next few days.
Please add your name and location to this thread if you'd like to be involved!
------------------------------
The following is where I will keep the itinerary updated:
AUSTRALIA
@Geigs ............ Adelaide, South Australia
@Nemo ............. Albury, New South Wales <---CURRENT LOCATION
@Briochy .......... Sydney, New South Wales
@Michi ............ Brisbane, Queensland
@benhendy ......... Brisbane, Queensland
USA
@M1k3 ............. Los Angeles, California
@Barmoley ......... Los Angeles, California
@Neville Lin ...... San Diego, California
@slickmamba ....... San Diego, California
@mc2442 ........... San Diego, California
@Ivang............. San Diego, California
@mfishsauce ........Los Gatos, California
@soigne_west ...... Sacramento, California
@crockerculinary .. Sacramento, California
@captaincaed ...... Seattle, Washington
@VICTOR J CREAZZI . Denver, Colorado
@AT5760 ........... ?, Nebraska
@Chuckles ......... Minneapolis, Minnesota
@McMan ............ Chicago, Illinois
@Gjackson98 ....... Cincinnati, Ohio
@marc4pt0 ......... Washington, DC
@ian .............. Boston, Massachusetts
@BJE1 ............. New York City, New York
EUROPE
@TRPV4 ............ Cambridge, UK
@minibatataman .... Maastricht, Netherlands
@Matus ............ Aalen, Germany
@Carl Kotte ....... Stockholm, Sweden
@F-Flash .......... Joensuu, Finland
Sorry, the current list is all I'm taking - I've closed this passaround to any more people. The virus has slowed everything down to a crawl, and I don't expect the knife to finish the current list within a year.Where do I sign up? i'd love to try
Nope. What kind of viruses do sloths have?Has the chevron reached @M1k3 yet? I want to see some chopping at viral speed.
Nice nice nice niceIt's in customs. In San Francisco instead of L.A. Supposed to be here Saturday. Fingers crossed.
I forgot how pretty she looks.I was beginning to think an insurance claim needed to be filed....phew... Going to hit the stones tomorrow and take a spin at work.View attachment 81614
My professional setting is very scaled back right now, in terms of volume. I'll still run it through the paces though. Wonder how it does portioning swordfish and wasn't there some water thing I was supposed to do with it?I forgot how pretty she looks.
I'll be interested to know what you think, both in terms of sharpening and use in a professional setting.
At least we didn't fake a moon landing@ian you're a math wiz, right? What would be faster? A Three Toed Sloth or AUS/US Post? Brisbane->San Francisco->Los Angeles. April 4th to May 23rd.
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