Tue Oct 09, 2012 11:24 pm
Wed Oct 10, 2012 3:03 am
I've been using the scimitar extensively at work this week and have been very happy. The profile is great (a co-worker even commented on it) and has a touch of flex, although I'm not 100 percent sold on this yet. The knife came with a nice edge and holds it very well. It cuts very well and cleanly through both meat and fat. The handle does feel a touch small and gets pretty slick with small amounts of fat causing my hand to slide up off the handle and into a pinch grip on thicker, hard items that give more resistance (think a thick piece of backfat around 2-4 inches).
I should note that i use my butcher's knives more than my chef's knife in my current job.
Wed Oct 10, 2012 11:56 am
I hope to see some honesukis rehandled by Mr. Taz....
Thu Nov 22, 2012 2:47 am
I got to play with the prototypes today
I made a trip up to Lamson today and hopefully we will see the boning and fillet knives coming down the pike soon! I got to bone out some deer with my Dexter carbon boning knife and hated that I had to touch it up frequently. The AEB-L knives should hold their edges much longer!
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