Orxy Kitchen Knife

A

Andre V

Joined
Oct 6, 2005
Messages
268
Hi,

Heres some pics of my Oryx Kitchen Knife. 12c27 steel, sapora african hardwood handles. One side grind.

Through testing I have found that the one side grind (chisel grind) makes a much better slicer than the convenional 2 side grind.

I posted these pics in another forum, but since this is where i spend most of my BF time i thought i would post here also.

Enjoy, comments welcome.

http://i118.photobucket.com/albums/o98/paverite/Oryx1.jpg

http://i118.photobucket.com/albums/o98/paverite/Oryx2.jpg

http://i118.photobucket.com/albums/o98/paverite/Oryx3.jpg
 
Nice shape. looks comfortable to hold.(also Bro, if you drag your "image" code over from photobucket you can post pics instead of links)
 
Thanks Mark.

Oryx1.jpg

Oryx2.jpg

Oryx3.jpg
 
Does it matter which way the bevel goes, like for right hand vrs left hand?
I had heard sushi chef's used two, one each bevel direction
 
Tommegow said:
Does it matter which way the bevel goes, like for right hand vrs left hand?
I had heard sushi chef's used two, one each bevel direction
Click to expand...

For right handers right side grind and opposite for lefties. The food seems to peel away from the cut. Most right handers will cut with the food falling towards the right side and holding the item being cut with the left hand. It works well
 
i was wondering about the right hand/left hand thing also. in my mind, your knife looks like a lefty, correct? wouldn't you want the grind on the side of the "slices" instead of the material you're cutting? could be i am all wet, i am new to knives, other than sharpening and using them....

i do want to make a slicing knife similar to what you have there, a sandouku? something like that, anyway...
 
724wd said:
i was wondering about the right hand/left hand thing also. in my mind, your knife looks like a lefty, correct? wouldn't you want the grind on the side of the "slices" instead of the material you're cutting? could be i am all wet, i am new to knives, other than sharpening and using them....

i do want to make a slicing knife similar to what you have there, a sandouku? something like that, anyway...
Click to expand...

Its for a right handed person. The grind is on the right side. generally you would hold the item been cut with your left hand and slice down with the right, the pieces/slices will fall to the right side.
 
Andre I did forget to comment on the beauty of your slicer :thumbup: I really like the lines and the wood. The wood stabilized? I assume it is your personal knife. The slabs seemed thin at first glance. Is it designed for your hand?
 
"Its for a right handed person. The grind is on the right side. generally you would hold the item been cut with your left hand and slice down with the right, the pieces/slices will fall to the right side."

I guess if you get all logical and take the two seconds to think about it, all the pieces fall into place... :-) thanks for straightening me out and, beatuiful knife!
 
Tommegow said:
Andre I did forget to comment on the beauty of your slicer :thumbup: I really like the lines and the wood. The wood stabilized? I assume it is your personal knife. The slabs seemed thin at first glance. Is it designed for your hand?
Click to expand...

Thanks.

The wood is stabalized.

The slabs are quite thin, a have made a few this way and it seems to be very controlable and predictable in use.

Its made for the wife of a customer of mine.
 
What's a "mm"? JUST KIDDING!:D Thanks for the info.
 
Also having the chisel on the correct side alows you to work right against the tip of your holding hands fingers producing very thin slices. Didnt see anyone mention this above, sorry if I missed it. As an ex-cook I love having both traditional Japanese and european style at my disposal, both do there job really well.
 
Andre,
That is really a nice looking knife. It sure looks like it would be a good kitchen slicer. Let me know if you put them up for sale. The only thought that I had was weather it would be worthwhile to bring the sharpened edge all the way back, instead of starting it a short distance from the base. I can see pros and cons to both. I do like the chisel grind. Seems like that is a great idea for a right handed kitchen slicer.
Anyway,
Nice work!
 
leapinglizard said:
Andre,
That is really a nice looking knife. It sure looks like it would be a good kitchen slicer. Let me know if you put them up for sale. The only thought that I had was weather it would be worthwhile to bring the sharpened edge all the way back, instead of starting it a short distance from the base. I can see pros and cons to both. I do like the chisel grind. Seems like that is a great idea for a right handed kitchen slicer.
Anyway,
Nice work!
Click to expand...

Thanks.

I have brought the edge all the way back on one i made, it looks wierd, so i figured in this case asthetics over ruled function.:confused: It doesn't make all that much difference in performance anyways, so i decided to go the route i went.:thumbup:

I do sell them. I tried to email you but your profile wont allow me. Contact me if you like. andrevaladao@mweb.co.za

Thanks everyone for your kind words.:)
 
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