Calling all chefs! Or really any one who likes to cook!

A

Adam Reese

Joined
Nov 4, 2010
Messages
400
So I recently went through and cleaned and reorganized my shop, and when I did I found that I had some knives that I hadn't sold yet. Well, one of these is this chef's knife. I am by no means a chef, but I have sold quiet a few of these and have got some pretty good feedback. I actually listed this knife for sale on here before, but I didn't get any bites, and I'm kind of tired of looking at it..... So I figured why not pass it around and let it get put through it's paces!!!

I'd like to get this knife in the hands of about 4-5 people to test out and post some pictures of the testing, and give me some good honest feedback about the knife. I guess this would work like a pass around, and I was going to post this in that subforum, but it looks like that one doesn't get much traffic. So, if anyone is interested in trying out the knife, please let me know. There are a few things.... the tester needs to be someone who will test out the knife and post on here about it, someone who has at least 100 posts, and by agreeing to participate, you realize that you are responsible for shipping the knife to the next person. That's about it.


Now for the knife!
It is my 8" chef in O-1 hardened and tempered to Rc 61, with dyed and stabilized mango over toxic green g10 over black paper micarta and carbon fiber pins
Blade length is actually just over 7 1/2" long and 2 1/4" wide at the heel. The handle is 4 1/2" long.

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Ok, here is the list so far.
1. Rcb2000. (Rick)
2. Mt Damascus (kris)
3. Bluegrassbrian (brian)
4. brancron (Brian)
5. Rival1314
6. Hwangjino (maybe)

Oh, and just so everyone knows, whenever you finish testing the knife, it is your responsibility to get the shipping info from the next person on the list and ship the knife to them. Also, please get a tracking number

Adam
 
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Hi there,
Im the head of an R&D team for a restaurant group in Washington DC, we have 8 restaurants in the area, and 21 worldwide. I also happen to be a knife lover!
PM me if would like more specific info, I would love to be a part of the pass around!
I should add that one of the chefs at one of our places in DC is about as close to an expert on chefs knives as you can get,, he's a bona fide Murray Carter JUNKY!! I'm sure he would have a lot of valuable input as well.
 
Rcb2000, I'd love to have your input as well as your chef's! I'll revise the original post in a little bit and put you first on the list.
 
Great! Looks very cool, I think you would get some good input from some of our chefs. PM me for any info, looking forward to it!
 
Alright, it looks like we have three participants so far, (well, not counting rcb2000's chefs!) I think 5 would be a good number to stop at just so it doesn't get to drawn out. That it's, unless there is a lot more people that want to participate. In that case, we'll keep passing it around!
 
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I'm in if there's still room!

I used to run a catering outfit so I'm handy with a chef's knife!
 
I would love to join (that knife looks really nice), but after last experience with overseas pass-around (I was the one receiving the knife from US) I had major problems to get around paying import taxes on the knife (it was $300 kitchen knife from Ian Haburn).

I wish a smooth pass-around.
 
Sorry with your bad luck Matus, I have only shipped on knife overseas, and that was to switzerland. My cutomer had to pay somewhere around $30 extra dollars to customs just to pick up his knife! That's insane to me.
 
rcb2000 said:
Great! Looks very cool, I think you would get some good input from some of our chefs. PM me for any info, looking forward to it!
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Pictures of the knife in action, in hand, comparisons, etc would be excellent for the thread too. If at all possible that is, I know how fast the action in a kitchen can get within seconds.
 
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Rev, that is exactly the kind of feed back I am hoping to get.

Hwang, I'll add you to the list and you'd absolutely be able to sharpen it. It will be razor sharp when I send it out, but by the time it gets too you I don't know how much use it will have seen. So feel free to sharpen away!
 
RevDevil said:
Pictures of the knife in action, in hand, comparisons, etc would be excellent for the thread too. If at all possible that is, I know how fast the action in a kitchen can get within seconds.
Click to expand...
Will do! Luckily I get to do all the fun recipe development/testing while the chefs have to run the restaurants, so I'll be able to snap a lot of pics and results.
Looking forward to it!
 
Adam: unfortunately I do not have the computer skills to do a proper review; I do spend a lot of time using different knives for food prep (my favorite, so far, is my Ken Onion Shun-I'm aware of the shortcomings, but I enjoy it as I do my Chefyougo). Hey, I'm of Italian heritage, cooking is in my blood. :D At any rate, I do not qualify but wish to express my compliments on a knife I would LOVE to lay my hands on (along with most BF members I dare say). :thumbup:
 
Katanas, thanks for the compliment! I have been thinking about what to do with the knife after all of the reviews are complete and I'm tossing around the idea of doing a give away! So stay tuned to this thread and you may get another chance to get your hands on the knife!

Adam
 
rcb2000 said:
Will do! Luckily I get to do all the fun recipe development/testing while the chefs have to run the restaurants, so I'll be able to snap a lot of pics and results.
Looking forward to it!
Click to expand...

Sweet, that is one nice looking knife too. I'll be looking forward to the progression. Sounds like you have an excellent opportunity here. :thumbup:
 
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