Now this is where the knife really excels in my opinion, vegetable work.
Did thin slices of potato with no wedging or striction.
Its hard to see, but those are even smaller than matchsticks,,almost angel hair pasta from potato. The knife just glided through with no effort.
On to some very hard and large horse carrots. Much like with the potato, the knife just sailed through with ease. I did one carrot into quarter thick discs (127 to be exact), and then onto battonette, small/medium dice, and brunoise. The wide but very thin blade is truly a pleasure in tasks like this.
I then moved onto a task that would provide some pressure and potentially reveal any hot spots. I wanted a cabbage, but settled for some brussel sprouts. This is where I noticed that the handle could be a little bit longer towards the tip.
This is holding only the handle, not much control.
Here is choking up to where I am pinching right above the heel for optimal control.
As you can see I am almost a fingers worth of space beyond the handle. I marked where my forefinger and thumb would be pinching
And if you really wanted to increase comfort, a slight taper on the handle toward the blade, rather than a 90 degree angle would really improve it as well.
Finished with an big fat onion, which can be a real pain if you have a thin little slicer,,but for this wide blade,, it was a breeze
I checked the edge after this, and still had no problems shaving. Dont worry,, I washed it off!
Even slicing this tomato using only the weight of the knife (which is not a lot!) was no issue at all. Great steel and great temper.
Nice toothy edge came back quickly on a paddle strop. I'd have to have it for longer to really compare it to some of my favorite steels like Aogami Super, SG-2, VG-10, Carpenter XHP and 52100.
I had thought about breaking down a whole fish, but decided against it for two reasons. One, its not my knife, and would hate to chip the steel on the bones, since I dont have a reference regarding the strength of O1. Two, I dont believe the wide shape of the blade is intended for this task,, although I have no doubts it could tackle it with ease.
Fit and Finish:
Micheal:Handle is basically flawlessly seamless. Totally smooth, outstanding. Rounding the spine and choil would greatly improve perception of fit and finish without adding much to the cost.
Rick: I second what Micheal said, really a fantastic design. I think personally if a little more steel were removed from the choil, it would make it even better.
I do also love the rounded spine and choil idea,, it instantly adds a whole new level of comfort.
Ease of re sharpening:
Knife was easily and quickly brought back by hand with a Naniwa Chosera 1000 grit, 5000 grit, and then followed by a paddle strop.
Overall:
Truly a really cool knife. Between a great classic shape, thin blade, stellar heat treat and grind, you have a performing machine. Add an exceptionally comfortable and equally attractive handle, you have a winner. Making a few adjustments to the handle length and shape, and possibly rounding the spine and choil would bring the overall package to an even higher level of performance and comfort.
Thanks again to Adam for this opportunity to show what a great knife maker he is!
) rounding the spine on my Messermiester with a dremel tool, because after a long days use you can really develop a nasty blister in that spot
