Knifemaker / Craftsman / Service Provider
- Dec 5, 2005
it'll be pretty standard wrt the edge profile. My general goal will be for a kind of a crossover knife- designed for typical paring knife applications AND for cutting the food you're about to put in your mouthSo, what blade shape are you thinking on the paring knife? I like the standard, but I’ve gotta say I have a special place in my heart for a billhook one. It’s probably just nostalgia because my grandma use to have one. Good times and fond memories..
Either way, I’d be in for pairing knife and can’t wait to see what you come up with!
Edit: Guess I’ve been calling it by the wrong name lol. Its a peeling knife. Guess I’ll never know if I heard her wrong or just never questioned when she told me what something was.
I left the chef with Edward over the weekend, and will be picking it up today. We have about 3 bushels worth of apples that'll need processed over the next week or so and I'll be glad to have it back for that
Ps. just picked up the knife, tried to pry more detailed feedback out of Edward but all he had to say was 'I wouldn't change a thing- it's just right for a general use chef knife'. He likes everything about the handle, other than it's not wood. Both he and Kelly mentioned how surprised they were with how grippy the Terotuf handle was even with fat, blood, water etc