Francisco Vaz
fvazknives.com
- Joined
- Nov 10, 2017
- Messages
- 284
Im SO HAPPY!
Its been a while since i was eager to try hollow grinds on such thin stock steel like those who we see on kitchen knives but something deep, not that "shallow", small hollow we see on cheaper production knives.
For this, i went after a state-of-the-art CNC machined belt grinder platen to simulate the radius of a GIANT 1260mm (around 49") water grinding wheel.
This was the picturte i inspired myself.
So, im happy to bring you my first hollow ground chef knife, featuring a polished forge finish in 14c28n steel (same as AEBL and considered to be the stainless version of 52100).
It is a really tough steel, one of the toughest out there, hardened to 62HRC. I picked this steel because it really combo wells with the hollow grind since at this hard, we want a tough steel so it doesnt get too fragile.
I designed this knife to be a user, so when it comes to the handle, i picked a stabilized maple with really deep figures on it. Red dyed, so i found that "red velvet" could be a proper name to this beast.
This knife has 230mm and is really wide. It has 58mm heel to spine, which is SO AMAZING to slice on the cuttin board. It has a lot room for the hand, even for those who have XXL ones.
Blade has been perfectly rounded at every single corner for your better comfort. Including choil and spine.
While 262 grams may look heavy, it is really not. The blade is giant and wide, it really feels great and fast in hands.
How does it looks without fancy lighting. Blade is in angle, it is bigger than it looks in the picture.
NOW LETS TALK ABOUT THE BEST PART:
I had a hardtime finding the best choil picture, so i just uploaded all of them.
This grind will really impress you for one mainly reason: it will have much less friction with food since it will have less surface area with it. This will make you need much less pressure applied to the knife in order to cut food. It does feel amazing, i have tried it.
In order of showing you how it does look in practice, i thought on the video below.
In the video below, i put a A3 paper sheet (twice the size of a regular A4) on its own weight and slice it, where you can see how little the blade frictions with the paper. Now imagine that in food that is much more dense than paper.
Overall, this is an amazing workhorse, rigid. Its 3mm spine is perfectly mixed with a very aggressive grind and will definitely impress and perform insanely well.
While being new to the forums, ill be happy to provide a LOT of references, mostly based on US and Australia.
sold
Its been a while since i was eager to try hollow grinds on such thin stock steel like those who we see on kitchen knives but something deep, not that "shallow", small hollow we see on cheaper production knives.
For this, i went after a state-of-the-art CNC machined belt grinder platen to simulate the radius of a GIANT 1260mm (around 49") water grinding wheel.
This was the picturte i inspired myself.
So, im happy to bring you my first hollow ground chef knife, featuring a polished forge finish in 14c28n steel (same as AEBL and considered to be the stainless version of 52100).
It is a really tough steel, one of the toughest out there, hardened to 62HRC. I picked this steel because it really combo wells with the hollow grind since at this hard, we want a tough steel so it doesnt get too fragile.
I designed this knife to be a user, so when it comes to the handle, i picked a stabilized maple with really deep figures on it. Red dyed, so i found that "red velvet" could be a proper name to this beast.
This knife has 230mm and is really wide. It has 58mm heel to spine, which is SO AMAZING to slice on the cuttin board. It has a lot room for the hand, even for those who have XXL ones.
Blade has been perfectly rounded at every single corner for your better comfort. Including choil and spine.
While 262 grams may look heavy, it is really not. The blade is giant and wide, it really feels great and fast in hands.
How does it looks without fancy lighting. Blade is in angle, it is bigger than it looks in the picture.
NOW LETS TALK ABOUT THE BEST PART:
I had a hardtime finding the best choil picture, so i just uploaded all of them.
This grind will really impress you for one mainly reason: it will have much less friction with food since it will have less surface area with it. This will make you need much less pressure applied to the knife in order to cut food. It does feel amazing, i have tried it.
In order of showing you how it does look in practice, i thought on the video below.
In the video below, i put a A3 paper sheet (twice the size of a regular A4) on its own weight and slice it, where you can see how little the blade frictions with the paper. Now imagine that in food that is much more dense than paper.
Overall, this is an amazing workhorse, rigid. Its 3mm spine is perfectly mixed with a very aggressive grind and will definitely impress and perform insanely well.
While being new to the forums, ill be happy to provide a LOT of references, mostly based on US and Australia.
sold
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