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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
CPKitchen
- Thread starter Lorien
- Start date
Mark4444
Gold Member
- Joined
- Oct 24, 2022
- Messages
- 391
looks great, very creative how the thick steel thins out nicely through the top false edge.cleaned out the fridge after a resupply today. These veggies ain't at their best
forgot the celery! Poor bastards.
I tested a few knives on the squash, not great results, the $15 dollar discount knife won. It’s just not good at much else.
- Joined
- Dec 5, 2005
- Messages
- 27,761
I only ever bake hard squashes, usually cut down the middle with butter, garlic, herbs, spices etc. Haven't had any in awhile, I should do something about that.
Peeling stuff like squash, watermelons etc with this knife would yield good data. I like your suggestions.
Peeling stuff like squash, watermelons etc with this knife would yield good data. I like your suggestions.
- Joined
- Sep 4, 2011
- Messages
- 10,223
I want to see it slaughtering meat !!!!!!
- Joined
- Apr 21, 2021
- Messages
- 180
Hey Lorien! Good day, would you consider going for a longer blade? Usually chef knives start at 8in long and go towards 10in.
When I started to cook for my family, I used a mora considering it was better than anything I’d used before, but as soon as I used a Japanese chef knife my hands could understand the design behind it.
Right now, if I had to buy one, I’d like to get a longer one (10in or so), that is as thin as possible and tall, to have clearance for the pinch grip.
BTW, I love the handle of the DEK1 for cooking
When I started to cook for my family, I used a mora considering it was better than anything I’d used before, but as soon as I used a Japanese chef knife my hands could understand the design behind it.
Right now, if I had to buy one, I’d like to get a longer one (10in or so), that is as thin as possible and tall, to have clearance for the pinch grip.
BTW, I love the handle of the DEK1 for cooking
- Joined
- Dec 5, 2005
- Messages
- 27,761
I slaughtered some sausages tonight, but I know what you mean. We don't do red meat very often, bu I'll work something out
G Ghost coyote this is not meant to be a chef knife, see post 137. What you're suggesting is a fundamentally different knife, and yes, I will be making more of that type, (like others pic'd in this thread) but not for this purpose. This is a fairly unique knife that I think fits in with the CPK ethos, and you'll all see why once I make a sheath for this thing
M Mendoman thank you, glad you like the vid. If this knife ever sees production, an S grind will be spec'd which will help with food release.
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