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Massdrop x Apogee Vital 8-Inch Chef's Knife
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Massdrop x Apogee Vital 8-Inch Chef's Knife
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Product Description
Ask anybody who knows their way around a kitchen and they’ll tell you that a high-quality 8-inch chef’s knife can do anything and everything you need it to—and it’ll last a lifetime if cared for correctly. Fine-tuned with help from professional chefs, the Massdrop x Apogee Vital 8-inch chef's knife will be your go-to blade for anything from slicing veggies to chopping herbs to cutting a porterhouse steak Read More
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keyboard_arrow_downKoopa
78
Feb 12, 2018
Hey, just wondering what RHc this will be hardened to, and will it be differentially hardened (like 50 RHc on the spine, and RHc 62 on the edge)?
Kavik
5531
Feb 14, 2018
[Updated Spec - "Hardness: 63 HRC (tested after heat treat), 61 HRc (estimated, after grinding)"]
I think that's a perfectly acceptable statement for a knife that hasn't gone into production yet. Well compromised 👍
I think that's a perfectly acceptable statement for a knife that hasn't gone into production yet. Well compromised 👍
Barclid
22
Feb 14, 2018
I appreciate your response, and you've covered just about every point I had so there's not much else to say about it until you have a production prototype ready to test in hand.
As for steering, the Dragon knife that I used was the fusion Nakiri. It was sharpened very lightly following the factory bevel prior to me using it, so not enough to change the geometry. There was an insanely noticeable shoulder where the apex bevel met the blade face, which was where steering issues started during a cut. I had to use a significant amount of lateral force to correct the steering during the cut. The issue was still present with rock chopping albeit much less pronounced since you had the tip acting as an anchor.
As for steering, the Dragon knife that I used was the fusion Nakiri. It was sharpened very lightly following the factory bevel prior to me using it, so not enough to change the geometry. There was an insanely noticeable shoulder where the apex bevel met the blade face, which was where steering issues started during a cut. I had to use a significant amount of lateral force to correct the steering during the cut. The issue was still present with rock chopping albeit much less pronounced since you had the tip acting as an anchor.
JonasHeineman
5987
Feb 12, 2018
Hey everyone,
If you check out Massdrop’s Blades and Cooking communities, and almost any blog, forum, review site, YouTube channel etc. devoted to cooking or kitchen knives, you will find a lot of people asking the same question: “I want to start cooking more and I have $100 to $150 to spend on kitchen knives, what should I buy?” And, almost universally, the answer is the same, something like: “Don’t waste your money on a full set of cheaper knives - spend it all on a high-quality 8” chef’s knife, which can do 99% of the things a full set can do just as well, and will last you a lot longer.”
That’s good advice, and served as the inspiration for this project. Members have purchased thousands of knives from our Blades and Cooking communities, but few have been as popular as the Dragon and Dragon Fire series from Apogee Culinary Designs. The basic idea behind this project was to combine these same materials (nitrogen-enriched steel and durable G-10) are known by our community of knife enthusiasts with a classic, utilitarian 8” chef’s knife blade shape that is recommended as the “must-have” knife for any kitchen.
Then, we focused on creating a handle that would be comfortable and easy to hold, while guiding home chefs to use the same pinch grip that professional cooks use in commercial kitchens. While the word “ergonomic” is used to describe a lot of knife handles with sweeping curves, and that’s good for a handle grip, but not always for a pinch grip. The key here is to provide a large surface area for the index finger to rest on, instead of the narrow area of the blade’s spine, which any professional chef will tell you is the cause of the callous that develops on the first joint of the index finger after hours of chopping and slicing.
In addition to the purposefully-designed handle, the Vital 8” Chef’s Knife features Carpenter’s CTS® BD1N Alloy, a nitrogen enriched steel. Although nitrogen-enriched steels are relatively new the cutlery world, they’re already getting rave reviews from industry experts because they offer a tremendous value in terms of price-to-performance. Specifically, they offer a rare combination of hardness and resistance to chipping, even when sharpened to low angles, like 16 degrees per side on this knife. Here are some links to learn more about BD1N steel: Carpenter - https://www.cartech.com/en/product-solutions/cartech-cts-bd1n-alloy/ Zknives . com - http://zknives.com/knives/steels/cts-bd1n.shtml
Although G-10 may not be a familiar material in the world of kitchen knives, it’s widely used in high-end folding knives that are popular in our Blades community and with collectors, as well as custom grips for handguns that are popular with the EDC crowd. Originally invented for use in circuit boards because it’s impervious to water and non-conductive, G-10 is a fiberglass resin laminate that’s even stronger than carbon fiber or it’s predecessor, micarta. G-10’s key characteristic for a kitchen knife application is its extraordinary ability to retain shape over time and exposure to the elements; it’s resistant to heat and chemicals, and won’t absorb water. By making the handle from a single piece of G-10, which is fit snugly around the full tand and secured by welding the rear bolster in place, we’ve made the knife even more durable than two scales, which are typically press-fit and glued to the tang.
Please note the changes from our prototype (pictured) to the final version, which were made with help from professional chefs. Ryan Wilson, who supervises the kitchen that serves over 2000 meals per day as Executive Chef at LinkedIn’s San Francisco office, was especially helpful in making these refinements:
* Crowned (rounded) spine for added comfort * Slimmer handle (20mm down from 22.8mm) for better grip, even with smaller hands * Shallower taper angle for improved ergonomics, especially where the thumb sits * Extending the blade’s heel back toward the taper, to keep the index finger on the bolster (instead of the spine) while maintaining full pinch on the blade
Please also note that we will be closing the drop at 10:00 pm on 2/28/18 in order to get a jump on production, and then reopening the drop until 3/15/18 (or while supplies last). The Estimated Ship Date of 5/31/18 will be the same for everyone, regardless of when you join the drop.
We hope that you like the perks being offered, which include a special introductory price that won’t be available in the future, as well as an invitation to join a knife skills demo using this knife with Kitchen on Fire cooking school. Thanks for making this possible!
If you check out Massdrop’s Blades and Cooking communities, and almost any blog, forum, review site, YouTube channel etc. devoted to cooking or kitchen knives, you will find a lot of people asking the same question: “I want to start cooking more and I have $100 to $150 to spend on kitchen knives, what should I buy?” And, almost universally, the answer is the same, something like: “Don’t waste your money on a full set of cheaper knives - spend it all on a high-quality 8” chef’s knife, which can do 99% of the things a full set can do just as well, and will last you a lot longer.”
That’s good advice, and served as the inspiration for this project. Members have purchased thousands of knives from our Blades and Cooking communities, but few have been as popular as the Dragon and Dragon Fire series from Apogee Culinary Designs. The basic idea behind this project was to combine these same materials (nitrogen-enriched steel and durable G-10) are known by our community of knife enthusiasts with a classic, utilitarian 8” chef’s knife blade shape that is recommended as the “must-have” knife for any kitchen.
Then, we focused on creating a handle that would be comfortable and easy to hold, while guiding home chefs to use the same pinch grip that professional cooks use in commercial kitchens. While the word “ergonomic” is used to describe a lot of knife handles with sweeping curves, and that’s good for a handle grip, but not always for a pinch grip. The key here is to provide a large surface area for the index finger to rest on, instead of the narrow area of the blade’s spine, which any professional chef will tell you is the cause of the callous that develops on the first joint of the index finger after hours of chopping and slicing.
In addition to the purposefully-designed handle, the Vital 8” Chef’s Knife features Carpenter’s CTS® BD1N Alloy, a nitrogen enriched steel. Although nitrogen-enriched steels are relatively new the cutlery world, they’re already getting rave reviews from industry experts because they offer a tremendous value in terms of price-to-performance. Specifically, they offer a rare combination of hardness and resistance to chipping, even when sharpened to low angles, like 16 degrees per side on this knife. Here are some links to learn more about BD1N steel: Carpenter - https://www.cartech.com/en/product-solutions/cartech-cts-bd1n-alloy/ Zknives . com - http://zknives.com/knives/steels/cts-bd1n.shtml
Although G-10 may not be a familiar material in the world of kitchen knives, it’s widely used in high-end folding knives that are popular in our Blades community and with collectors, as well as custom grips for handguns that are popular with the EDC crowd. Originally invented for use in circuit boards because it’s impervious to water and non-conductive, G-10 is a fiberglass resin laminate that’s even stronger than carbon fiber or it’s predecessor, micarta. G-10’s key characteristic for a kitchen knife application is its extraordinary ability to retain shape over time and exposure to the elements; it’s resistant to heat and chemicals, and won’t absorb water. By making the handle from a single piece of G-10, which is fit snugly around the full tand and secured by welding the rear bolster in place, we’ve made the knife even more durable than two scales, which are typically press-fit and glued to the tang.
Please note the changes from our prototype (pictured) to the final version, which were made with help from professional chefs. Ryan Wilson, who supervises the kitchen that serves over 2000 meals per day as Executive Chef at LinkedIn’s San Francisco office, was especially helpful in making these refinements:
* Crowned (rounded) spine for added comfort * Slimmer handle (20mm down from 22.8mm) for better grip, even with smaller hands * Shallower taper angle for improved ergonomics, especially where the thumb sits * Extending the blade’s heel back toward the taper, to keep the index finger on the bolster (instead of the spine) while maintaining full pinch on the blade
Please also note that we will be closing the drop at 10:00 pm on 2/28/18 in order to get a jump on production, and then reopening the drop until 3/15/18 (or while supplies last). The Estimated Ship Date of 5/31/18 will be the same for everyone, regardless of when you join the drop.
We hope that you like the perks being offered, which include a special introductory price that won’t be available in the future, as well as an invitation to join a knife skills demo using this knife with Kitchen on Fire cooking school. Thanks for making this possible!
LoremicusIpsuminus
57
Feb 22, 2018
If you guys have the aspiration to be the first to use the metal of the old gods to make kitchen knives, by all means go for it! If I am in the production, I will really look into the mass production capacity of the OEM plant, even checking what kind of abrasives they use for the grind, and really pick a number of production samples by random and test the edge retention on cardboard and check if there are random variation. I would also be making specific instruction for the user understand with the great power of these exotic knives also come the responsibility to respect and treat them well :)
JonasHeineman
5987
Jul 12, 2018
Hey everyone,
I see some comments from members, it looks like you are seeing a few different issues with knives that have just been received so I will do my best to address everything here:
1) Sharpness: The samples that I tested were shaving sharp...I know this because I actually shaved a small patch of my arm with them. I test every knife we make before approving the shipment to customers. We randomly pull samples for testing, but that's not a guarantee that every blade is as sharp as our test units. However, if you think your knife should be sharper out of the box, Apogee Culinary does provide free lifetime sharpening. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
2) Handle scuffs: These are basically impossible for us to assess or address without photos, and so far nobody has posted any. We have no reason to doubt what you're saying, but we also can't know if what you're seeing is normal our outside acceptable tolerances based just on these comments. Some of the scuffs could just be the natural pattern of the handle material. I haven't read specifically if anyone had washed them or was just reporting the look as they were delivered - a quick wash with soap and water may address some of these concerns. If there are manufacturing defects with the materials or finishing, they will be covered by our warranty.
3) Bent blades: We don't have a machine shop here, so we can do another visual inspection but we'd like to get some measurements on a larger sample size to check this out. I've asked for additional units to be pulled from the warehouse so that we can measure them. The processes of welding the blades to the bolsters and polishing them are both done by hand. With any knife, this can sometimes result in a less-than-perfect-90-degree final angle. Some slight variation (less than 1 degree) is not uncommon, but much more than that would be considered "out of spec" - we'll have to do some measuring before we can determine which is the case here. In addition to their offer of free lifetime sharpening, and regardless of how much the blade may be out of alignment, Apogee Culinary has a tool to straighten blades and has offered to do that for anyone who thinks theirs is out of alignment. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
4) Quality Control: @Deaomega1214 reviewed over 200 pieces at the factory before they left the factory, and we reviewed a random sampling of five units before we approved shipment to members. We didn't see anything like what members are describing, but we're glad to take another look and we want to make sure everyone is happy. These blades are covered by our warranty, so if they are not up to spec you can send them in to Apogee Culinary to be touched up, or request an exchange or refund.
5) Warranty: So far, out of 1200+ orders, I see a total of two support tickets for any "Defective / Warranty Issues." Some people haven't received theirs yet, but so far this doesn't indicate a problem affecting the whole group. It would seem that some members who have commented also haven't yet filed support tickets for these issues...
You're certainly welcome to discuss any issues here, but we can't do anything to support your order unless you submit a help ticket - you can do that by going to the Transactions tab in your member profile and clicking the "Contact Support" button just below your order record for this item. https://www.massdrop.com/transactions
Our support team will ask for pictures so that we can understand the nature and seriousness of the problem, and also so that we can collect a record of the number and type of complaints. This will enable us to understand the scope of the problem and decide if it needs to be addressed internally for a handful of units (normal and minor) or with the vendor for the whole group (rare and serious).
I hope that addresses any concerns, we're glad to support any member who submits a ticket in getting warranty service. Massdrop and Apogee stand by the product and the warranty that covers it, and we'll make sure to address any issues you may have - please help us to do this by contacting support so we can refer to your order when responding.
Thanks, Jonas
CC: @harveyfnj @MJKelly @Moximo @Mandrake @Despoiler @tarachii @anteck7
UPDATED 7/19/18: We've been keeping track of how many Defective/Warranty support requests come in for this, and it's only 12 so far - that's less than 1%. Return rates for kitchen knives can often fall around 3%, so we feel confident in saying that it's not a widespread issue.
That being said, Apogee and Massdrop want to make sure that you're happy, and this knife is covered by warranty. If you did receive a knife that is blemished or has a blade which is off-center, then we'll be glad to take care of it - and you have options:
1) You can send your blade directly to Apogee for sharpening, or straightening. Just send an email to <sglassen@apogeeculinary.com> and let them know that you'd like to send it in and they will help you with shipping.
2) If you'd prefer a return or exchange, just go to the Transactions tab in your member profile and click "Contact Support" below your order record for this item. https://www.massdrop.com/transactions
I see some comments from members, it looks like you are seeing a few different issues with knives that have just been received so I will do my best to address everything here:
1) Sharpness: The samples that I tested were shaving sharp...I know this because I actually shaved a small patch of my arm with them. I test every knife we make before approving the shipment to customers. We randomly pull samples for testing, but that's not a guarantee that every blade is as sharp as our test units. However, if you think your knife should be sharper out of the box, Apogee Culinary does provide free lifetime sharpening. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
2) Handle scuffs: These are basically impossible for us to assess or address without photos, and so far nobody has posted any. We have no reason to doubt what you're saying, but we also can't know if what you're seeing is normal our outside acceptable tolerances based just on these comments. Some of the scuffs could just be the natural pattern of the handle material. I haven't read specifically if anyone had washed them or was just reporting the look as they were delivered - a quick wash with soap and water may address some of these concerns. If there are manufacturing defects with the materials or finishing, they will be covered by our warranty.
3) Bent blades: We don't have a machine shop here, so we can do another visual inspection but we'd like to get some measurements on a larger sample size to check this out. I've asked for additional units to be pulled from the warehouse so that we can measure them. The processes of welding the blades to the bolsters and polishing them are both done by hand. With any knife, this can sometimes result in a less-than-perfect-90-degree final angle. Some slight variation (less than 1 degree) is not uncommon, but much more than that would be considered "out of spec" - we'll have to do some measuring before we can determine which is the case here. In addition to their offer of free lifetime sharpening, and regardless of how much the blade may be out of alignment, Apogee Culinary has a tool to straighten blades and has offered to do that for anyone who thinks theirs is out of alignment. You can email them directly (sglassen@apogeeculinary.com) and they will send you a call tag so you can send it in.
4) Quality Control: @Deaomega1214 reviewed over 200 pieces at the factory before they left the factory, and we reviewed a random sampling of five units before we approved shipment to members. We didn't see anything like what members are describing, but we're glad to take another look and we want to make sure everyone is happy. These blades are covered by our warranty, so if they are not up to spec you can send them in to Apogee Culinary to be touched up, or request an exchange or refund.
5) Warranty: So far, out of 1200+ orders, I see a total of two support tickets for any "Defective / Warranty Issues." Some people haven't received theirs yet, but so far this doesn't indicate a problem affecting the whole group. It would seem that some members who have commented also haven't yet filed support tickets for these issues...
You're certainly welcome to discuss any issues here, but we can't do anything to support your order unless you submit a help ticket - you can do that by going to the Transactions tab in your member profile and clicking the "Contact Support" button just below your order record for this item. https://www.massdrop.com/transactions
Our support team will ask for pictures so that we can understand the nature and seriousness of the problem, and also so that we can collect a record of the number and type of complaints. This will enable us to understand the scope of the problem and decide if it needs to be addressed internally for a handful of units (normal and minor) or with the vendor for the whole group (rare and serious).
I hope that addresses any concerns, we're glad to support any member who submits a ticket in getting warranty service. Massdrop and Apogee stand by the product and the warranty that covers it, and we'll make sure to address any issues you may have - please help us to do this by contacting support so we can refer to your order when responding.
Thanks, Jonas
CC: @harveyfnj @MJKelly @Moximo @Mandrake @Despoiler @tarachii @anteck7
UPDATED 7/19/18: We've been keeping track of how many Defective/Warranty support requests come in for this, and it's only 12 so far - that's less than 1%. Return rates for kitchen knives can often fall around 3%, so we feel confident in saying that it's not a widespread issue.
That being said, Apogee and Massdrop want to make sure that you're happy, and this knife is covered by warranty. If you did receive a knife that is blemished or has a blade which is off-center, then we'll be glad to take care of it - and you have options:
1) You can send your blade directly to Apogee for sharpening, or straightening. Just send an email to <sglassen@apogeeculinary.com> and let them know that you'd like to send it in and they will help you with shipping.
2) If you'd prefer a return or exchange, just go to the Transactions tab in your member profile and click "Contact Support" below your order record for this item. https://www.massdrop.com/transactions
tarachii
18
Oct 18, 2018
Sad indeed. I'm going to stick with audio-only Massdrop collabs, because they're having QC issues with their Chinese factories for other product lines. I'm also tempted to demand a refund so I can justify going into the current Global Knife drop, lol
tarachii
18
Oct 19, 2018
For the sake of transparency, please please PLEASE clarify in regards to what is 'spec' when it comes to the shallow taper. I reached out to customer support and they were no help at all. And please don't give me a weasel non-answer out of fear of admitting a screw-up in the design process.
AveryC
1571
Jun 26, 2018
Update 7/3:
As of today the drop is 88% shipped.
Hi everyone, The Massdrop x Apogee Vital 8-Inch Chef's Knife has arrived at the warehouse, and the knives are going through the receiving and quality control check process. We wanted to give everyone a heads up that the timeline will be tight, and we’ll be cutting it close for all units to ship by the end of the month.
We’re still aiming to start shipping by the end of this week, and we’re working with the warehouse to prioritize this. However, we expect the shipment to span over a few days and into early next week. We apologize for this slight delay, and we’ll provide an update early next week with the current shipping status.
Hi everyone, The Massdrop x Apogee Vital 8-Inch Chef's Knife has arrived at the warehouse, and the knives are going through the receiving and quality control check process. We wanted to give everyone a heads up that the timeline will be tight, and we’ll be cutting it close for all units to ship by the end of the month.
We’re still aiming to start shipping by the end of this week, and we’re working with the warehouse to prioritize this. However, we expect the shipment to span over a few days and into early next week. We apologize for this slight delay, and we’ll provide an update early next week with the current shipping status.
cartr1dge
23
Jul 7, 2018
totally will.. he's a great guy.. i was watching him cut some strips for me and asked him about his knife handling and since nobody was there he invited me behind the counter and let me cut my own strips and tweaked my hand position and angling... he's old school and loves what he does as he's had his own place for 20+ years now
JonasHeineman
5987
Oct 12, 2018
For anyone who was interested in the lab test results, we finally have them back - thanks for your patience.
As you can see from the results below, based on the percentages of each element present, the steel is confirmed to be BD1N.
1. The nickel and Coper listed in your report based on their levels are clearly trace elements. 2. Trace elements like these are present in almost every batch of steel, and because of their levels, do not affect the steel in any way. Because of this, they are not listed. Since all of your knives came from the same batch, they will all show this. However if you get knives in the future from a different batch, they may or may not appear. 3. They can be caused by any number of things. There is simply no consistent way to keep them out. However, Carpenter does not ad [sic] them in intentionally, and follows their recipe to the best of their ability.
I hope that puts everyone's mind at ease about the type of steel used. Thanks for asking, glad we could confirm this for the community.
CC: @anteck7 @harveyfnj @ajorcajada @HttpCasey @faldor20
As you can see from the results below, based on the percentages of each element present, the steel is confirmed to be BD1N.
1. The nickel and Coper listed in your report based on their levels are clearly trace elements. 2. Trace elements like these are present in almost every batch of steel, and because of their levels, do not affect the steel in any way. Because of this, they are not listed. Since all of your knives came from the same batch, they will all show this. However if you get knives in the future from a different batch, they may or may not appear. 3. They can be caused by any number of things. There is simply no consistent way to keep them out. However, Carpenter does not ad [sic] them in intentionally, and follows their recipe to the best of their ability.
I hope that puts everyone's mind at ease about the type of steel used. Thanks for asking, glad we could confirm this for the community.
CC: @anteck7 @harveyfnj @ajorcajada @HttpCasey @faldor20
anteck7
71
Nov 14, 2018
@JonasHeineman
Would it be possible for you to have one of the Japanese made Apogee Knives rockwell tested?
It would be interesting to see if there are differences in the heat treat between Chinese made (Nexus and Massdrop) and Japanese made. @Deaomega1214 indicated that the heat treat protocol is different between the factories.
@harveyfnj @ajorcajada @HttpCasey @faldor20 @JonasHeineman @drumholic @Deaomega1214
TayTayBalls
125
Jan 21, 2019
JonasHeinemanLol. These numbers mean absolutely nothing. This knife is a joke. Do u guys even read these comments??? It’s painful and a little funny how bad MD is
Hatchetman
140
Feb 14, 2018
I'd be more interested in this drop if companion pieces are planned, particularly a boning and paring knife, though there is always room for a decent slicer, bread knife, cleaver, etc. Can we expect to be able to build a set of knives with the same design elements?
Hatchetman
140
Feb 16, 2018
I like how thin and nimble they are. As someone who often swung some tank French knife 8 to 10 hours a day the difference is quite appreciable. And dang, his blades cut like a dream.
Kavik
5531
Feb 13, 2018
So very interested in this, even though I really don't need another chef knife lol
Was actually pleasantly surprised when I got to the part about the price!
But, I love the shape of the handle, and the fact that it encourages pinch grips and isn't geared towards the masses who want "ergonomic" handles (with full on air quotes because even though it feels nice in your hand that way, using with that sort of a handle grip isn't really ergonomic in the way your blade, hand, wrist, and arm work)
Haven't had a chance to play with these types of steel yet, but at this price I'll give it a try :)
Saw the thickest spine thickness listed, but what about a some measurement near the tip to describe the distal taper? And blade thickness a mm or so behind the edge? Or at least a straight on choil shot? Lastly, also wondering if actual pictures of the production piece will be replacing the preliminary design pics once the drop goes live?
P.S. The response I often see to the "what should I get" question is - a good chef knife (as big as your cutting board can accommodate, spend most of your budget here), a decent petty knife for smaller tasks, and a good bread knife for the harder stuff (crusty bread, melon rinds, hard squash, etc) If this knife turns out to be a hit it'd be great to be able to get a matching petty knife to go with it next!
But, I love the shape of the handle, and the fact that it encourages pinch grips and isn't geared towards the masses who want "ergonomic" handles (with full on air quotes because even though it feels nice in your hand that way, using with that sort of a handle grip isn't really ergonomic in the way your blade, hand, wrist, and arm work)
Haven't had a chance to play with these types of steel yet, but at this price I'll give it a try :)
Saw the thickest spine thickness listed, but what about a some measurement near the tip to describe the distal taper? And blade thickness a mm or so behind the edge? Or at least a straight on choil shot? Lastly, also wondering if actual pictures of the production piece will be replacing the preliminary design pics once the drop goes live?
P.S. The response I often see to the "what should I get" question is - a good chef knife (as big as your cutting board can accommodate, spend most of your budget here), a decent petty knife for smaller tasks, and a good bread knife for the harder stuff (crusty bread, melon rinds, hard squash, etc) If this knife turns out to be a hit it'd be great to be able to get a matching petty knife to go with it next!
Kavik
5531
Feb 14, 2018
Oh, it's nothing like that man, but thanks for your concern and the compliments. I'm sure at some point there will be someone to share the cooking with again, but it's just not a priority at the moment. Things happen when they're supposed to :)
Sorry for your loss, I know it's been a while, but still that's a life changer for sure. Glad to hear your boys are into this though! Mine is turning 15, and lives with his mom, but I'm working towards getting him to understand the importance of quality tools and building skills with them in the times that he's with me (whether those tools be knives in he kitchen or tools in the wood shop/garage). If impressing the ladies is what provides that motivation, nothing wrong with that! ;)
Sorry for your loss, I know it's been a while, but still that's a life changer for sure. Glad to hear your boys are into this though! Mine is turning 15, and lives with his mom, but I'm working towards getting him to understand the importance of quality tools and building skills with them in the times that he's with me (whether those tools be knives in he kitchen or tools in the wood shop/garage). If impressing the ladies is what provides that motivation, nothing wrong with that! ;)
Axeguy
1372
Feb 14, 2018
KavikThank you. Well-spoken and so true. Fifteen is such a great age for boys, though. I can remember pouring a lot of attention and experiences into both of mine at that age. Once they start to drive or have a girlfriend or job or both, they may not be asking you as many questions. We are both single parents and realize the importance of modelling behaviors and teaching and exposing them to a world that is changeing far more quickly than it did for us. Basic skills and the ability to reason and make informed decisions are just the minimum, really. Working together with your hands to help them understand and develop an appreciation for how things work and also making and building useful things not only helps them but helps us strengthen our relationship for the Future and even gives them richly rewarding pasttimes. In all these things, I wish you success for this is almost a full-time job on a part-time schedule! Fifteen can be such a wonderful time for both of you. Enjoy!
AveryC
1571
Jul 10, 2018
Hi everyone,
A few of you are starting to receive the knives, so we wanted to let you know about the live demo and Q&A that is happening with Kitchen on Fire! We're still working on finalizing the date, but it will most likely take place in a few weeks. The demo will be online, you'll be able to submit your questions, and the chef will answer them live.
We'll send an email invitation once we finalize the date. We're looking forward to it!
A few of you are starting to receive the knives, so we wanted to let you know about the live demo and Q&A that is happening with Kitchen on Fire! We're still working on finalizing the date, but it will most likely take place in a few weeks. The demo will be online, you'll be able to submit your questions, and the chef will answer them live.
We'll send an email invitation once we finalize the date. We're looking forward to it!
harveyfnj
83
Sep 4, 2018
Mr. Heineman: In spite of your minimizing the many problems with this knife, you are not responding to the many requests for the report you promised regarding the steel actually used in this knife, and the rockwell testing of the blade. At the very least, you owe us an update on your progress so far, and a definite date for delivering these reports. If you have followed this discussion thread, there are dozens of purchasers of this knife waiting for your answers.
Kavik
5531
Feb 14, 2018
@Deaomega1214A different question if you don't mind
You mentioned low magnetism due to low carbon content. Is there any hope of this blade staying hanging (tip up) on the average magnetic wall mounted board, the kind that has the magnets covered by a thin layer of wood over the whole surface? (ie: no direct metal to magnet contact)
You mentioned low magnetism due to low carbon content. Is there any hope of this blade staying hanging (tip up) on the average magnetic wall mounted board, the kind that has the magnets covered by a thin layer of wood over the whole surface? (ie: no direct metal to magnet contact)
supplice
9
Apr 13, 2018
this thread is making me question jumping on this drop lol
whatever itll do a better job than what I got right now.
scalablecory
71
Feb 13, 2018
Thank god! I thought Apogee was no longer providing any support. I've been trying to beat the 5th episode of Blake Stone: Aliens of Gold for the last 20 years but can't beat the bio-mech guardian at the end of level 9. Will this knife be able to help me?
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