EDChef Pass Around Thread

[David Mary]

I have a history of my designs on my computer, including many variants that never made the cut.

 

[Fir Na Tine]

Thank you very much. This is a new variant on the EDChef I am trying out with a little more focus on being stouter, and a little more compact for EDC, while hopefully still providing superior food prep performance to your typical EDC knife. I am looking forward to the feedback from the guys who have signed up for the pass around, especially those guys who have an EDChef already. Hoping to gain insights into the future of the design.

I do more cooking than the average bear. I’ll spare you the details. If you want my notes, I’ll be happy to oblige.

 

[Hurrul]

I'm a lazy forumite, but since I mailed the EDChef to it's next destination today, it seemed time for a post.

Firstly, some photos:
Carrot Tip

In hand (my hands are small to small medium glove size) reference - hammer grip and pinch grip:

With thinner, liner type synthetic gloves:

Original EDChef:

The color of carnage - purple carrots:

I don't think I will spoil the experience for others by sharing my opinions? anyway...the new EDChef iteration is different enough from the couple of old school pieces I have that both versions could be distinct models, yet knives that share a common lineage.

David alluded to the pass-around being different than his original version, that one was not the other. While the blade shape/length were changed somewhat in the new, the handle being longer and taller was significant to me and true to his words.

Now, the scales completely overlay the tang and cover most of the ricosso. This creates a more full guard, as opposed to the naked heal of the OG versions.

For non-kitchen use, this handle changes were key in making the knife more stable and comfortable. Stability was increased by handle height being greater than the handle width, which makes for a less round handle. At least in my hand, the new handle did not easily swivel in a hammer grip and was even still serviceable with thin glove liners. Comfort came from more to hold onto length wise as well as handle material overlaying the ricosso, creating less pressure when thrusting or using the tip for a period of time.

The tall blade was useful in a pinch grip, while on a kitchen cutting board or otherwise. The new handle has more handle material to possibly effect a smooth pinch, but was not too intrusive or uncomfortable when working over various vegetables, or quartering a chicken. However, the old version shows it's kitchen prowess when used in a pinch grip. When the handle is needed less for grasping tightly and more as a balance to the blade, the OG versions are quite fast in hand and chop nicely in the pinch grip.

But, I took one of the OGs out of the kitchen to break down some large card board boxes from a couch that I bought online. While the thin blade stock and lean grind had no trouble cutting thick cardboard, the blade height during cuts into long rigid cardboard would get pinched/grabbed by the stiff material. The pinching combined with round handle would evidence some twisting in hand.

Again, the handle from David's latest refinement, creates a knife capable of a wider range of tasks, at least for me. Still works in the kitchen, but I'd say shines out of the kitchen, as pure kitchen knives might have an "edge" in cutting/processing large amounts of food ingredients. The greater handle stability is appreciated, as it's not always warm in my part of the world, and bigger handles help with cold digits or when using gloves.

Couple of nit-pickings: small portion of the edge in front of the plunge line was ever so slightly sucked up during grinding so the edge felt weird in that spot. Slight, small, but noticeable gap between handle and tang. Area is visible near the guard, where the handle and ricosso meet.

I did not cut anything outrageous - vegetables/meat, cardboard, fabric, tape and packages, mail, carved fuzz sticks for backyard fire, cut a patch out of an old hat.

I am grateful to have played around with the pass around. I would likely buy one, seeing it being useful in the field. Would be a good tool for travel as it's fairly discreet in plane check in bag, would road trip well, and has enough size to manage various domestic or adventure related activities.

Thanks for reading, and to David thanks for donating your knife and time!

 

[David Mary]

Thank you for posting Scott. I do recall that little gap, and tried to deposit some glue to prevent moisture from being able to take root. I'll have to take another look at it when it gets back here down the line.

 

[David Mary]

The color of carnage - purple carrots:

You have a way with words

 

[xxwarderxx]

Thanks for reading, and to David thanks for donating your knife and time!

Thanks for sharing.

Your experience with the various iterations of the EDC Chef is especially interesting to me and I appreciate your observations. It sounds like the latest and greatest is the best all around.

Strictly for kitchen duty, do you prefer a handle that does not form a guard (newest) or the handle of the earlier model where no guard is formed? I could see advantages to both and curious of your thoughts from a strictly food prep perspective.

Also, if you don’t mind. How do the blade thickness compare between the models? And is geometry similar between them or is one more robust than the other?

You’ve already written a lot of excellent information, so no worries if you don’t have the time to devote to answering these.

Thank you.

 

[Hurrul]

Thanks for sharing.

Your experience with the various iterations of the EDC Chef is especially interesting to me and I appreciate your observations. It sounds like the latest and greatest is the best all around.

Strictly for kitchen duty, do you prefer a handle that does not form a guard (newest) or the handle of the earlier model where no guard is formed? I could see advantages to both and curious of your thoughts from a strictly food prep perspective.

Also, if you don’t mind. How do the blade thickness compare between the models? And is geometry similar between them or is one more robust than the other?

You’ve already written a lot of excellent information, so no worries if you don’t have the time to devote to answering these.

Thank you.

I do personally prefer kitchen knives without bolsters/guards/ricossos, no Henkles or Wustoff, for examples.

The more traditional Japanese patterns, like gyutos, santokus, and bunkas, with wa handles (simple stick tang handles, roundish, no pins) are optimally balanced for a pinch grip, which I've come to prefer in most of my kitchen cutting tasks. Grasping the blade between thumb and index finger allows me to chop with more accuracy as I am a little closer to the material as opposed to a full hammer grip on the handle. I am more accurate and the pinch grip keeps me wrist in a more neutral position, where as I find the hammer grip less agile and precise.

The above may not seem to valuable, but for me I've been put in a position with a medical issue that is greatly benefited by preparing my own food. Since 2012, I've been preparing 90% of my food per week, which ends up being 3-4 hours in the kitchen a week. So, having good tools and using technique combined with proper hand positions that reduce fatigue has been important over time. Guard-less kitchen knives have been helpful for me in this regard

Ultimately, knives with guards and bolsters can be more cumbersome in a pinch grip since these features are in the way, and as most Euro type designs are optimally balanced for a grip further from the blade and when used in the pinch grip, they feel clumsy (to me).

Guard-less knives are also easier to sharpen as one's stone does not interact with the edge where it meets the plunge line of the primary grind.

So the blade thickness on the pass around was roughly 1/8", which was similar to one of the older ones I have. Thicker than my 2nd one. However, the geometery for the pass around seemed similar enough to the older versions....it could really cut carrots quite thin and the tip was very fine. It may have been a slightly more robust geometry than the originals, but not greatly so.

Thanks for reading and asking questions.

 

[Crag the Brewer]

Hurrul Thank You (and David, as well)

I got a nice little package yesterday.....
And thank you for the goodies.
I'll keep that a surprise for the fellow reviewers.....take one, pass it around.

Just holding it, learning what it's supposed to be. Letting it speak to me.
What do I like, what do I wish differently.....?



Washed, and soaked in mineral oil


Next to it's cousin, my DM EDC Camp knife.


Group shot.....notice the open area because David refuses to make me my knife...



I'd thank you for this opportunity to test out your knife, and I'm curious how my opinions will develop over the next two weeks?

 

[Hurrul]

Hurrul Thank You (and David, as well)

I got a nice little package yesterday.....
And thank you for the goodies.
I'll keep that a surprise for the fellow reviewers.....take one, pass it around.

Just holding it, learning what it's supposed to be. Letting it speak to me.
What do I like, what do I wish differently.....?



Washed, and soaked in mineral oil


Next to it's cousin, my DM EDC Camp knife.


Group shot.....notice the open area because David refuses to make me my knife...



I'd thank you for this opportunity to test out your knife, and I'm curious how my opinions will develop over the next two weeks?

Good to read that it made it to you.

I should have included a note, about the extra swag, but take one and pass the rest on was what I was thinking, too.

Also, That EDC camp knife is an intriguing looking knife.

 

[David Mary]

David refuses to make me my knife...

Wait... what?

 

[Crag the Brewer]

Wait... what?

Teasing......... just Waiting for heat-treating. ;D

 

[Crag the Brewer]

Good to read that it made it to you.

I should have included a note, about the extra swag, but take one and pass the rest on was what I was thinking, too.

Also, That EDC camp knife is an intriguing looking knife.

Yeah, It's Amazing!..... I really haven't showed it off here

 

[Crag the Brewer]

Spent the day cutting boxes, cutting zip ties, opening a few bags of grain....
Even drank a few beers

Later it watched me change out the snow tires, getting ready for winter.

 

[Crag the Brewer]

David Mary EdChef pass-around David Mary
and a Fat Tire clone infused with a Chai tea, served on nitrogen.....
hand blended with a local orchard's spontaneously fermented cider. WOW!

Enjoying Both.

EDChef Pass Around Thread

Anyone who might be interested in participating in a pass around, with the requirement to ship to the next person in line at your expense, which design would most entice you to do so? Or do we come up with something similar, or even a completely new design? Either way, I think I would like to...

www.bladeforums.com

After a few chores....

 

[Hurrul]

After a few chores....

Is the grain for home brewing?

 

[Crag the Brewer]

Is the grain for home brewing?

I make beer, Yes..... I don't like the word "home brewing".
I know Everyone uses That word, but it sounds demeaning to me? haha

I Used to brew professionally in the mid-nineties, and still have many friends who are deep in the field..... who I still occasionally get to play with on their systems.

mine, (at home) is still pretty intense too...... but lately, I've been spending my fun money on knives/knife making.
my brewing set up is Always needing more funds though. :/

*That was a 55# sack of German Pilsner malt....... Not for me. I don't really like too many German styled beers........ I know, blasphemy. Right.

 

[Hurrul]

I make beer, Yes..... I don't like the word "home brewing".
I know Everyone uses That word, but it sounds demeaning to me? haha

I Used to brew professionally in the mid-nineties, and still have many friends who are deep in the field..... who I still occasionally get to play with on their systems.

mine, (at home) is still pretty intense too...... but lately, I've been spending my fun money on knives/knife making.
my brewing set up is Always needing more funds though. :/

*That was a 55# sack of German Pilsner malt....... Not for me. I don't really like too many German styled beers........ I know, blasphemy. Right.

It might be heretical of me, but I don't like any beer.

 

[David Mary]

First time I tasted beer (when I was about 7 or 8) I said "it tastes like moldy crackers" and I didn't touch it again until many years later. I don't drink very often now. Maybe once every two years, and only one or three drinks.

 

[tinfoil hat timmy]

Hurrul Thank You (and David, as well)

I got a nice little package yesterday.....
And thank you for the goodies.
I'll keep that a surprise for the fellow reviewers.....take one, pass it around.

Just holding it, learning what it's supposed to be. Letting it speak to me.
What do I like, what do I wish differently.....?



Washed, and soaked in mineral oil


Next to it's cousin, my DM EDC Camp knife.


Group shot.....notice the open area because David refuses to make me my knife...



I'd thank you for this opportunity to test out your knife, and I'm curious how my opinions will develop over the next two weeks?

that edc camp knife is neat

 

[David Mary]

2x apologies

It's definitely a unique and cool design by mister C the B and was fun to build.