What Kind of Grind is This?

KnuckleDownKnives

KnuckleDownKnives

Time to make the doughnuts..
Joined
Feb 12, 2015
Messages
1,715
Per the title, what grind is this called? How would you achieve something like this as well? It looks lie a hollow grind but then has the small flat at the bottom.

I've tried to research this knife but haven't came up with very much. It was given to me by my grandmother.







 
Last edited:
flatblackcapo said:
That is a interesting knife. I would contact Case, I hear that they are very helpful.
Click to expand...

I think so, I was at one point actually able to find one post on the web with one like it, but can't for the life of me find it again or any images. I've only found one other knife that has a handle close to it, but the blase is substantially different.

How does one go about contacting them?
 
The grind is a center hollow grind fuller. It works like a continuous graton. The hollow breaks any suction or sticking of thin slices as you make multiple cuts.
 
pleasanthill said:
I think so, I was at one point actually able to find one post on the web with one like it, but can't for the life of me find it again or any images. I've only found one other knife that has a handle close to it, but the blase is substantially different.

How does one go about contacting them?
Click to expand...

Stacy is right about the purpose of the grind. It would make one heck of a roast slicer. Here is the link to contact Case.
http://www.wrcase.com/support/contact/
 
looks almost liek a grind that woudl be used to cut custom cured meats. it looks to be flat or nearly flat ground then hollowed out a tricky grind till you get the hang of it
Jamon Iberico de Bellota
friend tried this with a deer leg last year but it went south (cured meats are tricky)
 
Last edited:
Got a reply from case. So far they asked for links to images and said they may only be able to provide a year but not much else as they have limited information on cutlery.
 
Butch, some other animal fats, including venison fat from what I have heard, do not cure well as they tend to go rancid quickly. I think that is why people use more "conventional" fats like pork fat or beef suet when making deer sausage and such. Even with pork, temperature and humidity are critical. With some of those Iberico hams, they are aging them up to 4 years!!!!!
butcher_block said:
looks almost liek a grind that woudl be used to cut custom cured meats. it looks to be flat or nearly flat ground then hollowed out a tricky grind till you get the hang of it
Jamon Iberico de Bellota
friend tried this with a deer leg last year but it went south (cured meats are tricky)
Click to expand...
 
Hmmm, could be a Christmas tree knife ( use for shaping the branches while the trees grow). But, most of them have a very long handle, nearly as long as the blade.
 
You must log in or register to reply here.
Back
Top