Marc4pt0's Stuff

What's your impression of the Cut Brooklyn compared to the others in your armamentarium?

 

Top pic:

Left to right:

Global Clever
Global nakiri
Lamson cherry wood boning
Russell scimitar
Wusthof 9" classic issued by my culinary school
Henckles 4 star 10"
Henckles 5 start 8"
Henckles 5 star paring
Shun filet
Shun 9" suji
Forschner boning
Forschner chef's
Wusthof Ikon tomato knife
Forschner filet

Second pic:

Shun Fuji honesuki
Kurosaki R2 western
ZKramer slicer 52100
ZKramer 10" 52100
ZKramer Meiji 10"
ZKramer Essential 10"
Shun Kramer Meiji bread knife
ZKRAMER Euro Damascus paring

Third pic:

Tanaka Ginsan 240 prototype
Tanaka Ginsan 240
Kochi stainless clad 240
Kochi Migaki 240
Masashi Kobo SLD Damascus 240
Syousin Sakura 240
Shigehiro 240
Konosuke Ginsan 270 Haburn handle
Fujiwara FKM 270 suji
Hiromoto AS 240
Kato Workhorse
Kurosaki AS 240 Haburn handle
Kurosaki AS 270 suji Haburn handle
Shun Fuji 240 suji

Fourth pic:

HHH 270 "Tuxedo" with pre-prohibition ivory
Cut Brooklyn 52100 Prospect
Devin Thomas ITK AEB-L 240 2013 run
Haburn 240 52100 ringed gidgee
Harner 260 bog oak and silver dyed maple Burl, copper mokume
Martell CPM-154 240 dyed maple
Haburn 240 ware resistant tool steel buckeye Burl
Andy Billipp 10" maple
Mert Tansu 52100 230mm ringed gidgee
Cris Anderson Scorpion Forge 250 XTXHXTronwood, copper mokume
Robin Dalman 230 AEB-L passaround cocobolo
Robin Dalman 230 birch Burl
Carter 240 CKTG anniversary gyuto, corian, ironwood
Mario Ignolia 250 CPM-154 figured walnut
Bloodroot Halibut filet 9" green Joe's mountain coffee bag
Harner 210 O-1 pretty curly mango
Marko Tsourkan 240 Devin Thomas mystery carbon brass, cocobolo
Marko Tsourkan 250 John Thomas ladder Damascus koa, brass

 

Very, very nice my friend!!

 

Another asked me a very similar question. This was my response:

"I got mine in 2013, and Joel said it was made from an unusually thicker stock of 52100. I'm not sure about his grinds currently, but this one does have decent convexing. It suffers from some food sticking, and did have a little wedging. After a little thinning behind the edge, that wedging is gone.
As for the I find it very comfortable. Works great in multiple grip styles.
If I were still in the thick of prep hell, tons of veggies that needed quick work on top of some finer cuts, I'd definitely bring this knife with me. But today I'm not chopping 50 plus of mire poix, poixicing 4cs potatoes, mincing quarts of shallots and garlic. I do keep the knife with me though, as some days I just want to chop a bunch of sh¡t, but those days are far and few between. No complaints though, with the knife or with work

Hope that gives you a little more insight."

Then I also offered to sell it.

 

That has been my impression as well. Although I won't sell mine. But compared to the others, what do they do or not do, how do they feel, compared to the cut Brooklyn?

 

Mert Tansu 52100 carbon 230mm gyuto wearing ringed gidgee.

 

Nice one

 

Andy makes purdy knives .

 

NICE SET!!! Damn

 

He sure as heck ain't the only one.

The one on the right isn't mine, and the one in the middle I just got.

 

I like the profile on the middle one the most. I wouldn't kick any off my rack though

 

Ohh, I see, so you are the one who has been keeping him busy. Save some for the rest of us...great looking trio.

 

This. Is. Awesome!

 

We are all a bit envious of your Billup collection! Want to tell us a bit more about how each came to be. Did you buy these all direct from Andy? =)

 

A fellow member here has offered me a chance to spend some quality time with the Damascus Billipp, so I obviously jumped on that.
The middle one was sold to me by yet another forum member who was gracious enough to accept my offer.
Basically, I buy Billipp's. You may have seen signs along the roads that say either "we buy houses" or "we buy cars", well that's the gist of how I am with Billipp's work... and about ten (or so) other gents around here.
I firmly believe in good customer care and support. And good product obviously. For me you can't have one without the other. Several makers offer these in spades. For those who don't, well they can pound sand for all I care.

 

Another one I got earlier this year. In fact this was the first knife of the year for me. Kochi carbon kiritsuke:

 

Noice!

(Australian for very nice, mate!)

 

Konosuke