Slicer

Tai Goo

Tai Goo

BANNED
Joined
Apr 7, 2006
Messages
3,806
Here's this 13 inch OAL slicer design, the first in my new "Bush Kitchen Series". It's forged from 1/8 inch thin 1095, with a distal taper and full tang construction. The scales are walnut wood, pinned under the wrappings. The wrappings are woven cotton cord, and the entire handle is sealed with 100% natural pinyon rosin. The edge is a bit thicker than your average chef's knife, for added strength,... yet "ludicrously sharp"! It's good for splitting kindling wood and all your kitchen slicing and dicing needs.
Slicer_1-1.JPG


I'm keeping this one for sharpening and cutting demos, and to use in the kitchen. They are available by order. taigoo@msn.com
 
Great idea, Tai. My experience so far with the Bush Buddy - though much larger - convinces me that this is a winning design. I see 'in my mind's eye' a matched pair - one large enough for slicing prime rib and one the right size for large tomatos etc. My wife saw this and pointed out that the the 'rocking' blade is perfect for dicing and then reminded me that Tai likes to cook - which makes sense.

Guess I'll just have to jump back on your list, Tai!
 
Thanks folks! :)

Do you think it can make this cut?
5tubecut002.jpg


5 rolled tubes of phone book paper with one swoop,... got it on the first try.
5tubecut003.jpg
 
wow!!! did you have to stabilise the tubes or not? I have never seen a knife do that!!!
 
The tubes were free standing. A few of the bottoms stayed standing on the table, but I put them all on the floor for the photo.
 
Thanks.

I've decided to make it available with or without the handle wrappings. It will be a bit less without the wrappings. I'm also going to offer it with or without a hikot mahogany scabbard. The scabbard will be extra.
 
Mr Goo,

After I saw your cutting test pic I decided to try a similar cut.
I don't have a phone book so I got an old TV magazine (very thin shiny paper) and made some "tubes". I tried repeatedly but didn't make a single clean cut. The knife I use is as sharp as I can get them. I'm no sharpening wiz but I tried very hard. It makes push cuts through the same paper without any problem. I tried it on a plastic Coca Cola bottle filled with water and made the cut on the first attempt.
I feel that my technique must be wrong, or I attacked the wrong type of paper. When you do the cut, do you hit hard or do you control the cut to "slide" the edge on the paper? I hope my question makes sense :)
 
I hit it hard like swinging a bat at a baseball. The more of an angle downwards the easier. Try one tube first, and work your way up. As you add tubes you also have to adjust the angle upwards and more straight across,... which makes it even harder.

I've never tried the slick magazine paper. The phone book paper is basically the same as newsprint paper. If you have trouble with that try computer paper. It is a little easier.

I used a black hard Arkansas stone and a cork/paper strop with MAAS crème for the final edge. The angle of the edge is aprox., 25 degrees.
 
Thanks for the advice. :thumbup:
I'll switch to 1 tube of regular printer paper first and put some downward angle in the cut.
I like the slicer, in fact I like most knives I saw on your web site :)
 
You must log in or register to reply here.
Back
Top