Blackstone Knife & Tool - Handcrafted by Tim Johnson and Tonya Reed, OXFORD, MA
Tue Dec 31, 2013 9:19 am
Really like the shape of the handle. It looks comfortable.
Tue Dec 31, 2013 2:14 pm
Needs more blade width....
Toooo narrow for a 170mm unit....
Just my honest first impression....
Tue Dec 31, 2013 2:51 pm
Looks like it would make a mean sujihiki. At 170mm I dunno if I'd call it a petty.
Awesome looking knife either way! I can't wait to see it all polished up though.
Thu Jan 02, 2014 7:26 am
I really appreciate the comments all, Ive got a version of this with 195 mm blade and about 50 mm at heel.
Thu Jan 02, 2014 8:55 am
timos wrote:I really appreciate the comments all, Ive got a version of this with 195 mm blade and about 50 mm at heel.
Aah, now we're talking - small gyuto....nice.
Thu Jan 02, 2014 11:45 pm
DAT palm swell though!
Sat Jan 11, 2014 6:45 am
I notice how lots of chef knives have the Wa handle. How does having a contoured handle w/ palm swell compare to the Wa, as far as using? For me , I love the feel of good palm swell but almost always use a pinch grip or with my index finger along the spine. I prefer the end of the handle to fatten up and allow the knife to be drawn with thumb and forefinger more securely. Im no chef though, what do you guys prefer?
Sat Jan 11, 2014 6:50 am
I despise Yo-handles of the pictured design... being referenced as with palm-swell. They are as cumbersome, ineffectual and maddening as any Cutco P.O.S. in existence.
Sat Jan 11, 2014 5:30 pm
Lets not beat around the bush Mel.
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