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Pic of new knife and cutting board ordered awhile ago
FanOfFanboys
Posts: 2,620
in Off Topic
So have knife and cutting board and have been using a couple weeks now. A Gyuto that was done in raindrop damascus with a handle of Tamboti wood with carbon fiber/g10 bolsters and a ferrule made from buffalo horn. The cutting edge is just under 7" and the handle is right around 5.5". The cutting board is John Boos and is American Black Walnut and 20" x 15" x 2"
I need to buy some food grade mineral oil for the board and knife.
The knife is extremely sharp and incredibly light.
I need to buy some food grade mineral oil for the board and knife.
The knife is extremely sharp and incredibly light.
Boom
Comments
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That is a bad ass knife! Nice setup.
Louisville, GA - 2 Large BGE's -
Sweet on both!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Very nice. Who made the knife?
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A buddy named Dan. Check out his work at bushkillblades.comLit said:Very nice. Who made the knife?
He is a custom knife makerBoom -
Both dem are beauties!
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Nice. That spine is so thin you could make the blade parallel to the wood floor lines and you won't be able to see the it.
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It is incredibly light. Was the first thing I noticed when I started using it. But a gyuto should be thin and incredible sharp, more so than most other chef knives.Eggcelsior said:Nice. That spine is so thin you could make the blade parallel to the wood floor lines and you won't be able to see the it.Boom -
nice knife, never going back to the heavy western style knives again. they seem to stay sharper for alot longer too
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Just put a Japanese edge on that thing and its a winner.
Canola oil will work just as good too. -
10-12 deg angleLarge BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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Beautiful knife, would love to slice up a veggie stir-fry with it!
I also wish I'd gone with that cutting board. I spent just as much on an acacia-wood "butcher block" style (top surface is end-grain), its beautiful and easy on knives but it's dished out already (the bottom center almost touches the countertop, even though it has four feet).
I'll have to take it to a woodshop and have it belt-sanded flat, then take better care of it with the oil."Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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looks sweet .... No new orders for 6 months on your buddies website! Must be busy.
I would rather light a candle than curse your darkness.
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This one is around 9 per the guy who made the knife.bigalsworth said:10-12 deg angleBoom -
If you are really interested let me know. Can't promise anything but possibly sooner.Ozzie_Isaac said:looks sweet .... No new orders for 6 months on your buddies website! Must be busy.Boom -
That knife would be perfect for hand thin slicing pancetta or capicola. The raindrop damascus is a good visual. Makes a fella want to cut, slice and dice some stuff up.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
beautiful knife and board. I'm envious!
______________________________________________I love lamp.. -
I was mostly dreaming. I love my tools to be as good looking as useful. That fits the bill.FanOfFanboys said:
If you are really interested let me know. Can't promise anything but possibly sooner.Ozzie_Isaac said:looks sweet .... No new orders for 6 months on your buddies website! Must be busy.
I will keep it in mind though if some $$$ free up.I would rather light a candle than curse your darkness.
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No problem. I have bought three knives from him so far and I have two more and a chisel I am orderingOzzie_Isaac said:
I was mostly dreaming. I love my tools to be as good looking as useful. That fits the bill.FanOfFanboys said:
If you are really interested let me know. Can't promise anything but possibly sooner.Ozzie_Isaac said:looks sweet .... No new orders for 6 months on your buddies website! Must be busy.
I will keep it in mind though if some $$$ free up.Boom -
Beautiful knife and board. Love the dark wood.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Then you are all set!!FanOfFanboys said:
This one is around 9 per the guy who made the knife.bigalsworth said:10-12 deg angleLarge BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada -
@bigalsworthbigalsworth said:
Then you are all set!!FanOfFanboys said:
This one is around 9 per the guy who made the knife.bigalsworth said:10-12 deg angle
Yes and the "Bi" "Gals" are "Worth" a lot when it comes to providing information on angles that lead to small slitsThe Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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Yes sir. I think.FanOfFanboys said:
I was taught to have no bevel. I lay my knives flat on my stones and maintain my edges. Takes time to get them there, but once achieved there is nothing better.
I was convinced after my time working with a Japanese chef and changed all my work knives to that style. IMO ( and the Japanese) they stay sharper longer and are easier to sharpen. No guessing with angles. Flat is flat.
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Traditionally a gyuto would have a bevel on one side and flat on the other. This one does have a bevel on each side like a western knife would. It is very thin and at approx 9 degrees on both sides though. Sort of a comprise of of the benefits of both styles.hondabbq said:
Yes sir. I think.FanOfFanboys said:
I was taught to have no bevel. I lay my knives flat on my stones and maintain my edges. Takes time to get them there, but once achieved there is nothing better.
I was convinced after my time working with a Japanese chef and changed all my work knives to that style. IMO ( and the Japanese) they stay sharper longer and are easier to sharpen. No guessing with angles. Flat is flat.Boom -
For sharpening on this I will not be using my tri-angle sharpmaker and instead will sharpen free hand on stone. He said to keep it between 8 and 10 degrees and should be good to roll.Boom
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Where is your friend located? PA?
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Yes sir. Bushkill, PAEggcelsior said:Where is your friend located? PA?Boom -
I want one. Can't help myself. Does he do any other patterns? I love rain drop, pool and eye, and mosaic.
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He orders his damascus from Alabama Damascus. He does at heat treat and etching and such himself, just gets the blanks from them. So anything they carry he would be able to offer. In a minute I will post a couple other knives he has done since mine.Eggcelsior said:I want one. Can't help myself. Does he do any other patterns? I love rain drop, pool and eye, and mosaic.Boom
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