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 Post subject: WANtED Richmond Fantic ONE
PostPosted: Sat Apr 06, 2013 9:26 pm 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 151
Location: Austin tX
IS there anyone out there who has a first generation Fanatic for sale. I love using my CCK at work but I need to use stainless. Tried the Fanatic 2 did not like the flat profile The curve is much more practical .


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 Post subject: Re: WANtED Richmond Fantic ONE
PostPosted: Sun Apr 07, 2013 12:14 am 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1477
HHhmmmm.... I've got one, and I don't use it very often. I can see letting it go for the right price. It's got a 10 degree bevel on both sides BTW, and I've shaved with it before, got the video to prove it! lol :D

I look at it on the top magnetic strip (I've got a few) and it has a nice place... but you know what, I got my fun out of it. I'll sell you mine. Phew.... never thought I'd do this, this is going to be the first knife I've ever sold, but hey, gotta start sometime, I'm running out of space! ;)

Send me a private message, or email me at mrknifefanatic@yahoo.com and we'll work out the details.



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Shaun Fernandez

With great sharpness comes great responsibility.
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 Post subject: Re: WANtED Richmond Fantic ONE
PostPosted: Tue Apr 23, 2013 3:41 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7342
Location: Madison Wisconsin
Hey, I am having them make another run of the thin fanatic shortly. I should have more in a couple weeks.



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Mark Richmond
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 Post subject: Re: WANtED Richmond Fantic ONE
PostPosted: Sat May 04, 2013 2:43 am 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 151
Location: Austin tX
I got Shaun's Fanatic and absolutely love it . I have read alot of people say they like a flatter profile with a cleaver but I disagree. When you are chopping with front part of the cleaver for stuff like onions for example I feel you naturally hold at an angle thus the curve goes with that and the front part of the cleaver is flat. If you cutting tougher stuff like carrots I tend to use the back of the knife and the curve helps with making the back half of the knife flat, or If I am rock chopping the curve helps with that too. A gyuto has a natural curve just like the cleaver but is a bit different thus giving you more/different options. I can't really explain it to well in words and I not tech savvy enough to make a video to explain it


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