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

That they will.
The medium wharnie is an all purpose utility knife I just got from Stuart Davenport. I use it in the kitchen for mostly non-food related cutting.
 
I used this Reese chefs knife (along with my paring knife) exclusively this week at work. It has been a joy to use overall. The only thing I would change is to lengthen the handle by about an inch.

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The wide blade and slight belly made slicing smaller veggies like cucumber a breeze.

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Tomatoes are often the measuring stick for kitchen knife sharpness. As you can see, this knife made quick and easy work with the round red fruits.


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One if the more challenging fruits to prepare are pineapples. If you don't have a tool that can handle them you'll just make a mess.
I would be delighted to make this Reese a dedicated pineapple knife...that's how great it works on them. It has the size, the heft, and the geometry to cut them well. I looked forward to doing the pineapples (between 4 and 10 per day) every day.


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Not to say it's only good for larger produce. It feels good when doing finer work like dicing onion. The wide blade also makes a great platter to transfer said diced onions.


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I also do a lot of seasonal fruits like honeydew, canteloupe, etc. When doing nearly a dozen melons a day it's important to get in to a rhythm so you can balance quality and quantity. No complaints with the Reese..


While that's definitely not the extent of my usage, it can be hard to maintain my sanitation requirements and speed while taking pictures.
I give this knife a solid A. Thanks to Adam for giving all of us the opportunity to check out his work.
I'll be shipping it on to brancron tomorrow probably. Looking forward to seeing his input.
 
Great review Brian! I'm glad you liked the knife and I'm glad it served you well in the kitchen this week! Thank you for taking the time to review the knife. I know it can be hectic trying to get pictures and take notes while still trying to work, so thanks for that!

I do most of the cooking in my house, but I am by no means a chef like you guys, and my family's tastes in food are pretty bland, so it is nice to get to see so many different types of food being prepared with my knife!


Adam
 
It's gonna be tough for me to live up to the high standard of the previous reviewers, but I will do my best!
 
I received the knife today. I immediately put it to work:

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The knife arrived with some serious oxidation on the blade. I will post more photos etc. in the next couple days.
 
HwangJino said:
I'd love to test it out at my work!

Would be allowed to sharpen it?
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Hwangjino, can you send me your shipping information in an email? Click on my username and then click "send email". You're up next!
 
Adam Reese said:
What did you think about the blade Brian (brancron) In terms of ergonomics, balance, etc?
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It's awesome so far—I will put up a thorough review with more pictures this evening.

One question: if I don't hear back at all from HwangJino (he hasn't responded at all) should I just send the knife to the next person after him on the list?
 
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A note about the patina..
I work with a lot of highly acidic items like pineapple, tomatoes, and lemons. I let the knife mingle with these to really let it develop some character. When it finally makes its way back to you Adam, you may not recognize it aha.
 
Brian, If you never hear back from HwangJino and you get finished with the knife and ready to ship it, you can skip him and if he shows up, he will just drop to the bottom.

Brian, I'm pretty accustomed to patina. I made a carbon steel paring knife for my wife...uh...lets just say...before she was ready for it....... The blade is BLACK on that one....
She does a lot better now though.
 
Hey guys,

Sorry for not posting sooner, but as much as it pains me to say I'm going to have to bow out of the test. Just inconvenient timing. I'm getting married next Saturday and then honeymooning afterward so it'd be two weeks or more before I'd be able to send the knife along or back to you Adam.

Thanks anyway. Looks like a great knife.
 
I compared the Reese with a Bob Kramer/Zwilling J.A. Henckels 8" chef's knife and a Victorinox Fibrox 8" chef's knife. Here are some photos:

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(I spent a while playing around with various vegetables and trying to observe various aspects of performance and design, but put the phone away because the pictures stunk.)

I'm just going to list some of my thoughts below. Some of them may be a bit contradictory but that's only because certain aspects of a knife are often a weakness in one aspect but a strength in another. It's all tradeoffs!

- First of all, the knife is really excellent. The grind is perfect, the handle is beautifully done, and there's not a sharp spot anywhere on it, except the edge, of course, which cuts like a laser.

- The Reese is lighter than the Kramer but feels a bit heavier in the hand. The reason for this is two-fold, I think: (1) the blade is thicker and wider, especially near the tip (which can be a benefit), and (2) the handle is shorter. I think a longer handle could act as a good counterweight, making the knife feel a bit more nimble in the hand. Speaking of which, I handled one of the recently released Kramer Meiji chef's knives recently, and the handle was crazy long, but the balance in the hand was just incredible:

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- I was really impressed by how well the Reese sliced despite being thicker than the Kramer and the Victorinox all the way through to the tip. Its forward weight and thickness in the spine made it seem like the best candidate out of the three for doing stuff like chopping through fish heads.

- The Reese has much more belly than the other two knives, especially in the 1/3 or so closest to the tip. While this is probably a benefit for slicing, it felt like the Kramer and Victorinox, because of their more acute geometry near the tips (especially in just the width of the blade), were easier to use for fine work.

- I like the gently sloping heel of the knife, but I think it would be nice to have the handle extent a bit further up the blade and then perhaps taper into the blade flats.

- I didn't have time to really test the steel's performance, but I'm sure it's excellent.

Adam, thank you so much for putting on this passaround. It was a pleasure to try out one of your knives!

Edit: the knife is on its way to Rival1314!
 
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eagerly awaiting the knife!
I'll be using it around the house....but my wife is a chef and she will likely play around with it too:-)
 
knife arrived safe n sound today, will put it to use this evening:-)
 
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