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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.
kitchen set
- Thread starter koyote
- Start date
- Joined
- Aug 30, 2008
- Messages
- 3,214
So Christof made me a couple of knives for the kitchen. These are both really fun users. Handles are Osage. They look a little small in the pic--the citrus I used for scale is on the large side.
The Santoku has become a 'go-to' knife. Not as thin as some slicers--the convex edge has a bit of a 'wedging' effect with some veggies--but it cuts really well. Cuts up raw meat amazingly well.
The shape of the Santoku's blade leaves it tip heavy as compared to a traditional chef's knife. The result is that when ever I pick it up I want to chop something up. We've been having a lot of coleslaw lately.
The Petty knife has great hand feel, and I suspect it wold make a good field knife. Sharp as a razor, it's a super little utility knife.
Time to make lunch...
The Santoku has become a 'go-to' knife. Not as thin as some slicers--the convex edge has a bit of a 'wedging' effect with some veggies--but it cuts really well. Cuts up raw meat amazingly well.
The shape of the Santoku's blade leaves it tip heavy as compared to a traditional chef's knife. The result is that when ever I pick it up I want to chop something up. We've been having a lot of coleslaw lately.
The Petty knife has great hand feel, and I suspect it wold make a good field knife. Sharp as a razor, it's a super little utility knife.
Time to make lunch...
- Joined
- Mar 29, 2007
- Messages
- 5,846
There is a bit of a trade off with the convex edge- it's really sweet for chopping and meat cutting, but loses a bit on hard veggies. With the petty knife being there (which has a narrower convex, closer to a slim scandi) I think it's a fair trade. Those big santokus really do make you wanna chop 
If either edge ever needs to be thinned out, I'll do it gladly. I tend to 'field build' my kitchen knives, but I think it's a survivable trait (pun)
If either edge ever needs to be thinned out, I'll do it gladly. I tend to 'field build' my kitchen knives, but I think it's a survivable trait (pun)
- Joined
- Aug 30, 2008
- Messages
- 3,214
Thanks Christof, but I'm not ready to thin anything
out just yet.
I think its just a matter of becoming accustomed to using the new geometry in the
kitchen.
The Santoku can handle just about any kitchen job
from fine dice to rough chop to chiffonade. It chops
really well, and the curve you put out near the tip
allows the knife to be used in the classic rocking
motion that one uses with a traditional chef's knife.
It's pretty much the one knife to have...if you're
going to have one knife.
.