Matthew Gregory Kitchen Knife

Mike157

Mike157

Gold Member
Joined
Aug 29, 2006
Messages
3,125
Hi All,

Thought I'd share a few photos of a kitchen knife I recently received from Matthew Gregory.

Overall Length, just shy of 13".
About 8-3/16" from tip to handle.
About 2-5/16" at tallest point.
0.090" at spine.
Thuya burl handle with stainless pins. (I mistakenly called this Amboyna at first)
Weighs 6-1/8 ounces.
AEB-L steel.
Distal taper in blade.

I'm really enjoying Matt's knife. It's light and well balanced. The gorgeous amboyna burl handle is very comfortable all around. I don't ever trust my measurements of the blade behind the edge, but for what it's worth, it seems to be about 0.010" or slightly less (please correct me if I'm in error here, Matt). Matt puts a very nice, extremely sharp edge on his knives, to my great thrill. This one seems to be holding up very well. Though I'm not much of a cook, I definitely enjoy using nice knives in the kitchen, and with this one, I'm just looking for excuses for slice and dice and prepare something - anything. I almost removed a thin slice of finger print the first time I washed it. I'm very happy with it to say the least. Thank you Matt.:D

I do apologize for my less than amateur photographic skills.

Thanks for looking. Mike











 
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Man, I love persimmon. That would taste really good right now.

Glad you like the knife, Mike. Your measurement is probably pretty close, depending on how close behind the edge bevel you got. I mic the edge at .004" BEFORE sharpening, so just behind it would probably be in that vicinity. AEB-L seems to be pretty resilient stuff, so thin edges like this hold up well, despite the lack of wear resistance. That's kind of a cool thing, really, because touching it up takes next to no work.

I have a handful of these in progress right now, and a couple in some new-to-me steels, but the big sellers have been in AEB-L and Crucible CPM-S35vn.

I can't remember if I shot a 'studio' photo of this one, or not, but if I manage to dig it up I'll add it here...


...ooh! Just noticed!!! This is Thuya Burl, NOT amboyna. Did I mix that up?!?!? Could have sworn I told you Thuya...:o


Regardless, glad to hear you like it, and will put it through its paces.
 
Thanks Matt. Thanks Adam.
Matt, you probably told me it was Thuya and I probably mixed it up! Thank you for the correction. I will update the post. And by the way, that is a pomegranate.:D Mike
 
it's hard to find fault with a Gregory knife
 
Amboyna, Thuya, persimmon, pomegranate... All so easy to confuse.

;)

I'm such a dumbass. I think I was out in the wind and the cold too long, today.:D Long day in the tree stand, and naught to show for it, alas!
 
Lorien said:
it's hard to find fault with a Gregory knife
Click to expand...

I agree 100%. Thanks Lorien.

Matthew Gregory said:
Amboyna, Thuya, persimmon, pomegranate... All so easy to confuse.

;)

I'm such a dumbass. I think I was out in the wind and the cold too long, today.:D Long day in the tree stand, and naught to show for it, alas!
Click to expand...

Hardly! And hey, it's all organic and made of molecules, what's not to confuse? :thumbup:
 
Beautiful kitchen knife.

AEB-L always on of the best choice for this kind of task, hold the thin acute edge like carbon steel, sharpen easily with rust resistance as a big bonus.
 
Very nice - and beautiful wood by any name. I've been using the heck out of my walnut-handled Gregory kitchen knife and loving every minute of it. I highly recommend the suede-lined Kydex sheath to anyone ordering one.
 
All this thread is doing is making me want persimmon.

:D

Good to hear you're working that thing, Rog. That Claro was some choice stuff.

-reporting live from the treestand, yet again woefully lacking in venison on the hoof. Might end up starving this winter, at this rate.
 
I'm partial to the Japanese persimmon, pomegranate you can have.
Good looking knife. Probably make a pile of stew meat pretty fast, if you some venison of course.
Dozier
Accuracy beats speed
 
Classic. Thanks, Dozier.

Can't believe this photo took me two days to find, but I had it stashed to go elsewhere and forgot where I'd stashed it.

22616409363_62c7e8e59c_b.jpg
 
Thanks all. I appreciate the comments. Next time I'll include pictures of all the "P's"..... Pomegranate, persimmon, pistachio, pumpkin, potato, papple, ptangerine, ptomato.....:D. Mike
 
An unrelated note on AEB-L steel and how it cuts, slices, stays sharp and performs well. Dave Ferry (Horsewright) made me a skiving knife with a 5 inch blade with a thickness of about 41 thousandths, then flat ground and it is the very best performing blade I have ever had for it's intended use. I'm a recent but dyed in the wool fan of AEB-L now.

Paul
 
Thank you and you're welcome TripleT.

Thanks for the information and experience Paul. It is appreciated. Mike
 
Mike,
What the Sam Houston happened to that turkey?
Looks like pulled pork from that photo?
Dozier
 
wdtorque said:
Mike,
What the Sam Houston happened to that turkey?
Looks like pulled pork from that photo?
Dozier
Click to expand...

I know, right? Pretty funny. I apologize for the complete lack of culinary/carving skills. I love playing with knives but need to develop more skills with the food end of things. I have never had a sense of smell, which also seems to affect sense of taste (I can taste the basics, but blind folded, I could not tell you the difference between a tuna salad or chicken salad sandwich) so the finer arts of cooking have never been the draw for me like for some folks. Anyway the procedure/technique I tried to follow was to remove the wings and legs, then remove the whole breast at once and slice it up. I was thinking the same thing as I was slicing the breast in to pieces - looks more like a shredded pork roast or something. The slices are just pretty thick. The knife worked well and was a joy to use. It just needs a better driver. Mike
 
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