Blackstone Knife & Tool - Handcrafted by Tim Johnson and Tonya Reed, OXFORD, MA
Mon Jan 13, 2014 12:33 pm
Very interesting, I suppose the kitchen environment is light duty enough for the Wa construction to last for years. It is also more economical to make. Ive gotta gear up for some Wa handles!
Mon Jan 13, 2014 1:02 pm
timos wrote:Very interesting, I suppose the kitchen environment is light duty enough for the Wa construction to last for years. It is also more economical to make. Ive gotta gear up for some Wa handles!
Yep, no trees are being felled in the kitchen... well most kitchens anyway. lol
I think the biggest concern is for the blade itself... how thin it is, the profile, and the edge it can take and hold. The handle just needs to be functional and look nice. It shouldn't be taking any severe shocks like an outdoors/survival style knife might. Well, unless it is something like a cleaver and that's another kettle of fish. lol
Mon Jan 20, 2014 6:52 am
Well, lets see how it turns out. I am very much looking forward to it....
BTW: I was very pleasant doing buisness with you. Will order again quite soon....
Thu Jan 23, 2014 8:37 am
Glad you like the knife Benjamin, I am looking forward to evolving this designinto a full on Gyuto. Let me know how you feel the cpm S35-Vn holds up to the kitchen.
Thu Jan 23, 2014 11:10 am
MadRookie wrote:Needs more blade width....
Toooo narrow for a 170mm unit....
No no no! I assume this is not meant to be a gyuto. For a slicer I'd say perhaps even less width.
Thu Jan 23, 2014 3:52 pm
timos wrote:.....Let me know how you feel the cpm S35-Vn holds up to the kitchen.
I have a cpm S35-Vn gyuto and I think it holds up great but I'm just a hobby home cook.
Thu Feb 20, 2014 2:30 am
Thu Mar 06, 2014 6:39 am
thanks kstaven, If youd like email me firstname.lastname@example.org
more about your sheath/saya work.
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