Cutting videos

Recently in other forum there was a thread to claim or more stereotype the custom knives as "fancy handled knives that are finished better and don't cut well " . I am sure they are not so good performers out there and I am sure they are knives finished better but until I get the passaround knife finished I can share the cutting abilities of one of my knives through a video .This is the 255mm western gyuto vs potatoes
Enjoy

The other parts of the knife cut and release at the same ease , I can do another video of you would like to see more

 

The food release on the knife I tried was as good as anything I've used. It was a huge difference from your early knives and better than many others I own or have tried. A+

 

Thanks Mike but earlier knives ? LOL , it has been just a year since I made that gyuto for Al , I think they all are early at this stage

 

You have come a long , long way Mert

 

Looks a great cutter Mert. I'm hoping to get into your list next year.

A better question though what is that cutting board? And where did you get it

 

Thank you Mike

 

It's iron bark , got it from local handmade crafts market for about $40-50. It is slab of wood literally , It is not as soft but very durable and doesn't stain or absorb flavour as easy as the softer boards

 

Thought so. My in laws have a hunk of it as a cutting boarf that is from an old wharf (i think). Really want to find one myself. Probably not as nice on an edge but it will last forever. And looks magnificent

 

Looking good brother Mert!

 

I have had great success with food release from the couple of Tansu blades I have!

 

Thanks brother

 

Thanks Al

 

This is a 210mm gyuto I am about to finish , it HAS NOT BEEN SHARPENED ,from the belts . Still have to sharpen and hand finish it . I hope it will give and idea about the cutting performance even at the state it is , just going to cut better once finished , hand forged from 52100 with very thin tip and very good distal taper .

 

That looks awsome. That tip seems to slide through effortlessly. Mert, what do you do that caused such good release? surface of the grind, convexity? Secret sauce?:k

 

I find food release to be about 60/40 technique/grind. Keeping the knife moving and using the distal taper to your advantage will make even a mediocre knife look good. That said, I know Mert's got some definite work going on with the grind, and his knives are anything but mediocre .

 

Spray-on Teflon.

 

I think it is the geometry of the blade

 

Why I didn't think of that ?

 

Cris ,
I find the grind more important than the technique yet with faster cutting you will make it look better than actually how it performs. Still has to be an above average knife to make it look good though . I have tried not to cut too fast and used basic push cut to demonstrate the expected release.
I also like to think there is something going on in my grind

 

Love me some Mert Tansu knives. (best knife I have had the chance to use)