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Tanto Chef's Knife
#7464851
03/22/19 02:28 AM
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Joined: Apr 2010
Posts: 5,452
bjankowski
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OP
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7464860
03/22/19 02:43 AM
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Joined: Dec 2008
Posts: 41,171
J.G.
THF Celebrity
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Posts: 41,171 |
Love that profile! That will be handy in the kitchen!
Excellent!
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7464904
03/22/19 03:46 AM
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Joined: Jan 2013
Posts: 19,652
Pitchfork Predator
THF Celebrity
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Joined: Jan 2013
Posts: 19,652 |
Great looking blade Bob.
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7464944
03/22/19 09:35 AM
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Joined: Jun 2006
Posts: 8,335
Dave Davidson
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Posts: 8,335 |
Without a sense of urgency, nothing ever happens.
Boy, if I say "sic em", you'd better look for something to bite. Sam Shelley, Rancher Muleshoe Texas 1892-1985 RIP
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465000
03/22/19 12:33 PM
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Joined: Apr 2010
Posts: 5,452
bjankowski
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Thanks all, I'm pretty sure this week end I'm going to come up with a set to match including the carving fork.
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465040
03/22/19 01:24 PM
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Joined: Feb 2009
Posts: 1,308
Precision_Shooter
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I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip Is on top instead of on the cutting edge/bottom like a traditional tanto?
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Re: Tanto Chef's Knife
[Re: J.G.]
#7465237
03/22/19 04:26 PM
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Joined: Jan 2011
Posts: 65,524
SnakeWrangler
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Posts: 65,524 |
Love that profile! That will be handy in the kitchen!
Excellent! Agree! Looks very handy....
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465262
03/22/19 04:47 PM
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Joined: Jul 2015
Posts: 23,176
Bee'z
The Beedazzler
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The Beedazzler
Joined: Jul 2015
Posts: 23,176 |
I too really like that profile. Very nice work
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465331
03/22/19 06:15 PM
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Joined: Aug 2007
Posts: 4,126
LG
Extreme Tracker
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Never look a monkey in the eye
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465550
03/22/19 10:27 PM
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Joined: Jan 2012
Posts: 29,129
TXHOGSLAYER
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I like it!
LETS GO BRANDON
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Re: Tanto Chef's Knife
[Re: Precision_Shooter]
#7465560
03/22/19 10:41 PM
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Joined: Apr 2010
Posts: 5,452
bjankowski
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I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip Is on top instead of on the cutting edge/bottom like a traditional tanto? Yep, I still like to call it that
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465751
03/23/19 01:23 AM
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Joined: Feb 2009
Posts: 1,308
Precision_Shooter
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I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip Is on top instead of on the cutting edge/bottom like a traditional tanto? Yep, I still like to call it that I understand that. What grind does it have? Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow?
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7465823
03/23/19 02:21 AM
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Joined: Nov 2018
Posts: 753
ShaneA
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Tracker
Joined: Nov 2018
Posts: 753 |
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Re: Tanto Chef's Knife
[Re: Precision_Shooter]
#7466051
03/23/19 01:49 PM
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Joined: Apr 2010
Posts: 5,452
bjankowski
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I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip Is on top instead of on the cutting edge/bottom like a traditional tanto? Yep, I still like to call it that I understand that. What grind does it have? Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow? Yep hard to see on that pictures, it's 3/4 flat grind with a secondary bevel, no reason to do a full flat and deny structural integrity since it will also make a chopper. I don't hollow grinds on kitchen knives, I will do convex on choppers, and I'll will put my chopper against anyone' in the country.
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7466253
03/23/19 05:34 PM
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Joined: Feb 2009
Posts: 1,308
Precision_Shooter
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I agree with your assessment and still like it all the same.
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7466325
03/23/19 06:39 PM
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Joined: Dec 2008
Posts: 41,171
J.G.
THF Celebrity
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Joined: Dec 2008
Posts: 41,171 |
I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip Is on top instead of on the cutting edge/bottom like a traditional tanto? Yep, I still like to call it that I understand that. What grind does it have? Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow? Yep hard to see on that pictures, it's 3/4 flat grind with a secondary bevel, no reason to do a full flat and deny structural integrity since it will also make a chopper. I don't hollow grinds on kitchen knives, I will do convex on choppers, and I'll will put my chopper against anyone' in the country. I can't find many knife jobs that a hollow grind is called for. But that's just me.
800 Yard Steel Range Precision Rifle Instruction Memberships and Classes Available
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Re: Tanto Chef's Knife
[Re: J.G.]
#7466468
03/23/19 09:36 PM
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Joined: Apr 2010
Posts: 5,452
bjankowski
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[/quote]
I can't find many knife jobs that a hollow grind is called for. But that's just me.[/quote]
Actually I prefer a high hollow ground on a skinner. Since it's hollow ground the blade is less likely to touch the skin meat making causing less restriction on drag. Each grind has it's own specific function. Certainly not as strong as a flat or saber grind, but works for what the knife is designed to do.
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7466532
03/23/19 11:35 PM
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Joined: Feb 2009
Posts: 1,308
Precision_Shooter
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I can't find many knife jobs that a hollow grind is called for. But that's just me.[/quote] Actually I prefer a high hollow ground on a skinner. Since it's hollow ground the blade is less likely to touch the skin meat making causing less restriction on drag. Each grind has it's own specific function. Certainly not as strong as a flat or saber grind, but works for what the knife is designed to do. [/quote] I agree with this. I’ve only been making knives a short time but have gained some valuable experience and learned a lot of lessons on tailoring the type of grind to the intended function of the knife. All these youtubers that like to show off how sharp their knives are at cutting paper have never used that knife for anything else... I will sacrifice “hair shaving sharp” for edge strength/resistance to chipping/deformation any day of the week. A damaged edge is worse than a dull one.
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Re: Tanto Chef's Knife
[Re: Precision_Shooter]
#7466549
03/23/19 11:54 PM
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Joined: Jan 2012
Posts: 29,129
TXHOGSLAYER
THF Celebrity
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Posts: 29,129 |
I can't find many knife jobs that a hollow grind is called for. But that's just me. Actually I prefer a high hollow ground on a skinner. Since it's hollow ground the blade is less likely to touch the skin meat making causing less restriction on drag. Each grind has it's own specific function. Certainly not as strong as a flat or saber grind, but works for what the knife is designed to do. [/quote] I agree with this. I’ve only been making knives a short time but have gained some valuable experience and learned a lot of lessons on tailoring the type of grind to the intended function of the knife. All these youtubers that like to show off how sharp their knives are at cutting paper have never used that knife for anything else... I will sacrifice “hair shaving sharp” for edge strength/resistance to chipping/deformation any day of the week. A damaged edge is worse than a dull one.[/quote] Good post.
LETS GO BRANDON
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Re: Tanto Chef's Knife
[Re: TXHOGSLAYER]
#7466678
03/24/19 02:03 AM
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Joined: Apr 2010
Posts: 5,452
bjankowski
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I will sacrifice “hair shaving sharp” for edge strength/resistance to chipping/deformation any day of the week. A damaged edge is worse than a dull one. Good post. Actually you can have the best of both worlds. This is what I do for a living and sell over 300 knives a year. I know we have guys on there that have of my knives, they can vouch for my work. I won't sell a knife that doesn't shave and I won't sell a knife that I don't first chop antler or bone with first before I install the handles. Heat treat is the heart and soul of the knife. Knowing when to start a secondary bevel, is the key to a hollow ground knife. Of course a flat grind can also be too thin and chip without a secondary bevel. A saber grind bevel to zero with plenty of stock behind it so it doesn't chip, I'm not a fan of that grind, meant more for bush craft knives. You'll hear some knife makers put down hollow grinds for the simple reason they can't do a hollow grind! I probably do 45 % flat ground and 45 hollow ground and the other 10 percent convex or slack belt grind for various choppers and some kitchen knives, depending on the intended use. and I do it all FREEHAND, no jigs.
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7466793
03/24/19 03:39 AM
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Joined: Jan 2011
Posts: 65,524
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 65,524 |
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Tanto Chef's Knife
[Re: bjankowski]
#7467085
03/24/19 03:27 PM
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Joined: Feb 2009
Posts: 1,308
Precision_Shooter
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I certainly agree you can have the best of both worlds and that is typically what you want.
I guess what I meant, is that if all you want to do is show how finely your knife can cut paper, then it likely has a thin edge that will chip/deform when performing other tasks besides slicing.
A totalitarian edge is best on a multi-purpose knife. Like your knife is a kitchen/chopper so it has an edge that can slice but also hold up to some chopping. If it were just a pure slicer, you could run a finer edge to achieve greater slicing capability.
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