Serious Cooking Fanatics?

I think you'll love it, Jeff....

best

mqqn
 
A family shot with the other two kitchen knives, the Camp and Kitchen and the JK Paring Knife -

DSC_6603.JPG


best

mqqn
 
Sorry I haven't been posting here enough, but we honestly haven't had time to really cook recently, it's been very simple stuff, so I made a video for no reason...anyway :)

[video=youtube;DBpyw1TQk9U]https://www.youtube.com/watch?v=DBpyw1TQk9U&feature=youtu.be[/video]
 
Nice job, your accent gives a bit of class to the video! One correction, it`s 3/32" steel, not 1/16".
 


Haven't achieved very much I'm afraid but for getting some of the stain on the handles, which I'll clean off before sending it on :)

Unless we get some good food to cook soon I may have to pass this on and bow out, sorry about that
 
Okay guys, it's not the best test I guess but it has it's benefits and I'm afraid it's the best I got for now


That's right, I'm cutting spuds for mash tatters. Actually I've already done this one but the memory card wasn't in the camera, which makes twice that's happened to me with this knife, I think it's a pattern

it's not a paring knife, of course, but I sometimes use bigger knives for the job and what the heck, you end up doing a few different cuts and I wanted to test if the chock grip got bothersome because of where the scales stop



first incision made :p





rough idea of cut I mainly used, chocking up to the end did made for some discomfort after a while



job done



I did appreciate how it's killer edge went all the way to the end in both directions





sliced like a dream and, pulling back on the handle to use the scales I found I still had a lot of control over the tip anyway



did this a few more times




nice spatula action like on a CBK as well





All in all a great knife useful even for tasks you'd use a smaller knife for normally,

thanks all

who's next....
 
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Nice job! 1066vik is next. Pm him to see if he has time to do it now, or if he wants to do it later. I have his address.
 
I'll be at Blade this weekend if you want to hand it off there, otherwise go ahead and mail it out -- I'll be home Monday afternoon, so if it goes in the mail tomorrow or Thursday we should both arrive at about the same time!
 
1066vik said:
I'll be at Blade this weekend if you want to hand it off there, otherwise go ahead and mail it out -- I'll be home Monday afternoon, so if it goes in the mail tomorrow or Thursday we should both arrive at about the same time!
Click to expand...

I'm afraid I won't get to go, but I'll be sure to be extra jealous of you while i ship it off!
 
Knife beat me home, but I've been using it for the past week.

The main functional complaint I have is that the spine is sharp, and since I tend to ride my index finger on the spine when cutting, there are some comfort issues.

It's developing a good patina, has been used to chop a LOT of veggies - potatoes, carrots, onions, peppers; some smoked pork & chicken, homemade stoneground rye bread, and various cheeses.

In reality, it would be a better meat & bread cutting knife if it were 1/2" longer -- as it is, the blade is pretty much the same length as my pork loin was wide. Still cuts fine, but would be easier for that job if a shade longer. (now a 6 1/2" long chef's knife with cocobolo handles would handle that job perfectly, if only I knew where to find one of those... heh)

length and height is perfect for taters & onions, and it really does work well as a "spatula" for transferring matchsticks & dices from cutting board to skillet.

Cutting is pretty effortless no matter how it's done: draw cuts, push cuts, rocker cuts.

John's O1 as always takes a keen edge quickly and when it started to drag cutting onion, a handful of strokes on a crock stick was all it took to bring it back to shaving sharp.

Let me know where it goes next and I'll get some pictures taken tomorrow before wrapping it up for the next reviewer.

Edit to add:

I did actually use the knife to cook - it diced onions, taters, peppers, and chicken very well.
diced onion and "cheese" in the bowl
10450352_10152568069939603_1653694674478495315_n.jpg

diced super sweet peppers
10516648_10152568069874603_5414837645847289084_n.jpg


Hot chicken salad:
small super sweet peppers
1 medium onion
12 ounces "salsa" sour cream
2-3 pounds smoked chicken, deboned and diced.
4 oz Kroger Queso Blanco pasturised processed cheese product (what I had on hand - any non-stringy easy to melt cheese would work)

throw ingredients in crock pot and turn it on medium
stir every hour or so until it's all melty goodness
eat.
can be served with chips, veggies, ladled over tater tots, or as a sandwich filling.
 
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I will try to get it in the mail tomorrow - Saturday at the latest.
 
Sounds great. I'll be home next week so I'll get to use it. If I can get Karen to let me.
 
Cool. I should be there on Tuesday if the creek don't rise.
 
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