- Joined
- Dec 12, 2009
- Messages
- 3,415
I received John Keidaisch’s (JK Handmade Knives) two kitchen knives in a sub-forum passaround. Grinds were even and fit and finish more than adequate. I was down the pass-around list so neither knife was as sharp as I like. The kitchen/camp knife was the sharper of the two, so I put it to use right away. I did polish the convex edge with some 1500 grit wet/dry sandpaper on my padded leather strop and it came back to sharp. I made some room on my kitchen magnet and hung both knives for the week’s trial.
knife rack by jhakken, on Flickr 2nd and 4th from left
I liked the kitchen/camp knife. In the evening light it made quick work of some tomatos. It’s got a large, comfortable, contoured handle for my medium-large hands. This micarta is more fibrous than that on my Bark River knives. It was even more grippy wet, as it seemed to soften the surface material. It’s a good slicer and an adequate chopper. I find it a better general purpose knife than my santoku. It functions as a bigger knife than it really is. I typically use a 8” chef’s knife to cut up watermelon. But with the width and curve of this blade I had no trouble splitting or slicing the watermelon.
JK Kitchen by jhakken, on Flickr
I didn’t care for the paring knife. It had a narrow blade, like a boning knife, and actually worked well in this role. However, with the upswept tip it didn’t provide the piercing action I want in a paring knife. I also felt that the narrow blade led to a more obtuse cutting edge that I never was able to sharpen to my satisfaction, although that is probably as much a failing of my sharpening ability as the knife itself.
Here's a parting shot of the two knives with my new, custom JK Bushpacker in dimpled orange G10.
knife board by jhakken, on Flickr
Special thanks to mqqn for teaching me how to post photos properly.
Link to other reviews of this knife set, including photos.
http://www.bladeforums.com/forums/showthread.php?t=757495
knife rack by jhakken, on Flickr 2nd and 4th from left
I liked the kitchen/camp knife. In the evening light it made quick work of some tomatos. It’s got a large, comfortable, contoured handle for my medium-large hands. This micarta is more fibrous than that on my Bark River knives. It was even more grippy wet, as it seemed to soften the surface material. It’s a good slicer and an adequate chopper. I find it a better general purpose knife than my santoku. It functions as a bigger knife than it really is. I typically use a 8” chef’s knife to cut up watermelon. But with the width and curve of this blade I had no trouble splitting or slicing the watermelon.
JK Kitchen by jhakken, on Flickr
I didn’t care for the paring knife. It had a narrow blade, like a boning knife, and actually worked well in this role. However, with the upswept tip it didn’t provide the piercing action I want in a paring knife. I also felt that the narrow blade led to a more obtuse cutting edge that I never was able to sharpen to my satisfaction, although that is probably as much a failing of my sharpening ability as the knife itself.
Here's a parting shot of the two knives with my new, custom JK Bushpacker in dimpled orange G10.
knife board by jhakken, on Flickr
Special thanks to mqqn for teaching me how to post photos properly.
Link to other reviews of this knife set, including photos.
http://www.bladeforums.com/forums/showthread.php?t=757495
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