Post by flint on Oct 13, 2018 10:44:01 GMT
Servus,
ab und an passiert es mir, dass ich mir ein Messer kaufe, dass in viele Belangen nicht auf den Punkt passt. Kirisuke als Messerform ist eigentlich nicht mein Ding, der radikale Formbruch vom Rücken zur Spitze ist mir zu hart. Blankes Stainless macht macht mir Fingerabdrücke und Fettfleckenstress und ein 2 mm Rücken ist nicht sonderlich bequem.
Warum also gekauft? Tja, die Geschichte des Machers hat mich angesprochen. Eine Zusammenfassung kann man hier nachlesen:
Originally an engineer, I have spent most of my career in computer graphics and computer games, as a programmer and as a leader. My history with knives began with my interest in cooking. I started out buying knives, then getting interested in sharpening and getting a ton of whetstones. Then more knives etc... Since 2016 I have been on a quest to make a great kitchen knife. At first just for myself, but as I started receiving positive feedback from both the Danish knife making community and some chefs, I started getting into it more seriously. Now I have reached a point where I have quit my day job to focus 100% on the knives.
About the Workshop
I live in Copenhagen in an old house 15 minutes on bicycle from the city center. Since my workshop is in the basement of our house, I don't really need to get on my bicycle much these days. When I write this, it is winter and the first thing I do in the morning is to go down in the workshop and build a fire in the wood stove. In this way the workshop is warm and cozy when I am done with my coffee and morning exercises.
When the house was built in 1914 the basement was a carpenter’s shop. The knowledge of this combined with the wood stove give me a daily reminder of history and old fashioned craftsmanship. It is a little romantic I know, but it works for me anyway.
My new life in the workshop is so very different from my work life until now: Days with people, emails, business trips and deadlines have been exchanged with the few steps from my kitchen to the basement, and the sheer luxury on focusing on one thing only. There is another remarkable difference too: My hours of labor result in this very tangible product. A tool that you can see and touch and is intended for everyday use. These things combined; focus and tangibility make my new life meaningful and extremely rewarding. It should be added that I loved by previous life as well, but change is good
My official first day of business in TX Knives was January 1st 2018.
Steffen Toksvig
Mag sein, dass ein anderer den Werdegang weniger spannend findet, ich fühle mich davon angesprochen. Jetzt fertigt der Mann nix rustikales, sondern auch polierte Flächen, vernietet Backen und arbeitet auf exakte Passungen. Da erwarte ich dann Präzision, die ich von Raquin oder JJT bei der Griffmontage konzeptbedingt nicht erwarte. Meine Erwartungen wurden erfüllt und ich bin zufrieden.
Hier ein paar Bilder die meine Zufriedenheit dokumentieren....
Specs:
Kiritsuke in high tech stainless powder metallurgy steel. It has been ground very thin, the thickness behind the edge is <0.1mm
The steel is Elmax from the Swedish company Uddeholm
Weight: 212g
Length overall: 355mm
Balance point: Under the X of the logo.
Blade:
The blade has convex grind and is tapered from the bolster to the tip.
The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.
Steel: Elmax
Elmax is a powder metallurgy stainless steel created by Bohler-Uddenholm. It is corrosive resistant due to its high Chromium percentage. It also has excellent edge holding capabilities. It is a fairly easy steel to sharpen and it becomes razor sharp due to the powder metallurgy process and the limited impurities.
Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 1100°C and quenched between thick aluminium plates. Finally it is tempered in a PID controlled oven to the final hardness.
Hardness: 61 HRC
Height at heel: 50.5mm
Thickness at
Spine at bolster: 2.2mm
Spine halfway: 2.1mm
1 cm from the tip: 0.6mm
Handle Material:
Stabilized elm burl
Bolster and spacers:
Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. Stainless 6mm 304 handle pin.
Treatment: The handle is sealed with Danish Oil
Der Mann kann leicht schneidende Messer bauen die blitzsauber gefertigt sind.
Gruß, flint
ab und an passiert es mir, dass ich mir ein Messer kaufe, dass in viele Belangen nicht auf den Punkt passt. Kirisuke als Messerform ist eigentlich nicht mein Ding, der radikale Formbruch vom Rücken zur Spitze ist mir zu hart. Blankes Stainless macht macht mir Fingerabdrücke und Fettfleckenstress und ein 2 mm Rücken ist nicht sonderlich bequem.
Warum also gekauft? Tja, die Geschichte des Machers hat mich angesprochen. Eine Zusammenfassung kann man hier nachlesen:
Originally an engineer, I have spent most of my career in computer graphics and computer games, as a programmer and as a leader. My history with knives began with my interest in cooking. I started out buying knives, then getting interested in sharpening and getting a ton of whetstones. Then more knives etc... Since 2016 I have been on a quest to make a great kitchen knife. At first just for myself, but as I started receiving positive feedback from both the Danish knife making community and some chefs, I started getting into it more seriously. Now I have reached a point where I have quit my day job to focus 100% on the knives.
About the Workshop
I live in Copenhagen in an old house 15 minutes on bicycle from the city center. Since my workshop is in the basement of our house, I don't really need to get on my bicycle much these days. When I write this, it is winter and the first thing I do in the morning is to go down in the workshop and build a fire in the wood stove. In this way the workshop is warm and cozy when I am done with my coffee and morning exercises.
When the house was built in 1914 the basement was a carpenter’s shop. The knowledge of this combined with the wood stove give me a daily reminder of history and old fashioned craftsmanship. It is a little romantic I know, but it works for me anyway.
My new life in the workshop is so very different from my work life until now: Days with people, emails, business trips and deadlines have been exchanged with the few steps from my kitchen to the basement, and the sheer luxury on focusing on one thing only. There is another remarkable difference too: My hours of labor result in this very tangible product. A tool that you can see and touch and is intended for everyday use. These things combined; focus and tangibility make my new life meaningful and extremely rewarding. It should be added that I loved by previous life as well, but change is good
My official first day of business in TX Knives was January 1st 2018.
Steffen Toksvig
Mag sein, dass ein anderer den Werdegang weniger spannend findet, ich fühle mich davon angesprochen. Jetzt fertigt der Mann nix rustikales, sondern auch polierte Flächen, vernietet Backen und arbeitet auf exakte Passungen. Da erwarte ich dann Präzision, die ich von Raquin oder JJT bei der Griffmontage konzeptbedingt nicht erwarte. Meine Erwartungen wurden erfüllt und ich bin zufrieden.
Hier ein paar Bilder die meine Zufriedenheit dokumentieren....
Specs:
Kiritsuke in high tech stainless powder metallurgy steel. It has been ground very thin, the thickness behind the edge is <0.1mm
The steel is Elmax from the Swedish company Uddeholm
Weight: 212g
Length overall: 355mm
Balance point: Under the X of the logo.
Blade:
The blade has convex grind and is tapered from the bolster to the tip.
The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.
Steel: Elmax
Elmax is a powder metallurgy stainless steel created by Bohler-Uddenholm. It is corrosive resistant due to its high Chromium percentage. It also has excellent edge holding capabilities. It is a fairly easy steel to sharpen and it becomes razor sharp due to the powder metallurgy process and the limited impurities.
Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 1100°C and quenched between thick aluminium plates. Finally it is tempered in a PID controlled oven to the final hardness.
Hardness: 61 HRC
Height at heel: 50.5mm
Thickness at
Spine at bolster: 2.2mm
Spine halfway: 2.1mm
1 cm from the tip: 0.6mm
Handle Material:
Stabilized elm burl
Bolster and spacers:
Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. Stainless 6mm 304 handle pin.
Treatment: The handle is sealed with Danish Oil
Der Mann kann leicht schneidende Messer bauen die blitzsauber gefertigt sind.
Gruß, flint