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

Maybe it is just photos, but that 'patina' looks rather close to rust. I have several carbon knives and none of them developed this strong orange 'patina'. Maybe the knife was allowed to sit wet from acidic food too long?
 
matus said:
Maybe it is just photos, but that 'patina' looks rather close to rust. I have several carbon knives and none of them developed this strong orange 'patina'. Maybe the knife was allowed to sit wet from acidic food too long?
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Yeah. Looks like the one tester was negligent, either purposefully or not, when they didn't clean and oil it before sending it on.
 
bodog said:
Yeah. Looks like the one tester was negligent, either purposefully or not, when they didn't clean and oil it before sending it on.
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For the record, I received the knife with rust spots on it (post #67 above shows it immediately after coming out of the package). The worst spots were near the heel of the blade. Through liberal use of tuff-glide (I also happened to not cut any acidic foods and dried the knife immediately after use), no further corrosion happened under my watch (and I shipped it well coated in tuff-glide), but the damage was already done.
 
HwangJino said:
It can be fixed ;)

So who has it currently?
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HwangJino, you should look into setting up your account so you're contactable by email or enable private messaging. I attempted to contact you when you were up next but wasn't able to get your attention.
 
Nice reviews everyone. I would take a crack at it, but I suck at knife photography and don't think I'd have anything to add. I do think that the comments regarding handle/heel design and ergonomics are about what I would say, constructive criticism-wise.

Now let's see you put the feedback to work and make Version 2!
 
Sorry for the lack of posts this past week.....right after I got the knife I threw by back out and have only been up an about since Saturday:-(

The knife does indeed have a large patch of corrosion forming on both sides, likely from not being wiped after cutting acidic foods. It didn't impede performance....it cuts quite well!! I'll have a review and pics posted within the next day or two. I PM'd the OP to find out who is next on the list. I can do some cleaning up of the blade if needed....but want to get the maker's OK before I do anything. It highlights the need to know your steel, and take a few moments to care for the blade when cutting various foods.

^^Hwangjino ... you are up next...e-mail inbound.
 
HwangJino said:
I tried setting it up but am confused how to set email.

Beardedcrow1981@gmail.com
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I emailed you about how to change your account settings to allow email. I'll paste them here because I got no response from you via email:

1. Go to Blade Forums
2. Click "Settings" at the top right
3. Click "General Settings", which is in the left column under "My Account"
4. Check the boxes that say "Receive Email from Administrators" and "Receive Email from Other Members" under "Messaging & Notification"
5. Scroll to the bottom of the screen and click "save changes"
 
You guys should be careful with all that rust. I think it could make you sick. Someone definitely needs to scrub that crap off.
 
Aright, i think I set up my email here.

If it arrives rusted, i will take care of it. All my knives are carbon.
 
Any news on the knife? HwangJino, do you have it? I'm not rushing anyone, just checking on things.

-Adam
 
Just got the knife today.
Looked to be in very rusty condition. Tomorrow I will be cleaning and a slight sharpen.

don't worry, I'm used to rust as all my work knives are carbon.

In hand, I can tell it will be an excellent chopper, also Julianne (spelling).
Tomorrow we will see how it slices.

Loving the handle, very comfortable in many grips. I'd like one of these in 270 mm.
 
A little bit of 4000 grit slurry and rust eraser. Took 20 seconds.
Tempted to sand it down with 800 grit sand paper, but might need it.

Here's some pictures, it's a slow day so not much to prep.
Did make some dynamite for a quick snack.

Spine picture next to my konosuke gyuto. Reese is a bit thicker than konosuke.
I would like the spine to be a bit beveled or rounded, as it scrapes on my fingers during use.

Blade length was a little short for rolling cucmbers, but did well.

This is where the Reese did very well.


dynamite! It was so good!



hope you enjoyed my 1 day review, hopefully there will be more stuff for me to do as the week progresses.
 
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