Chris is worth talking to

Chris Meikrantz (cjmeik) lives in Augusta, GA and does Knife Improvements - Specializing in kitchen cutlery, using traditional techniques. [email protected]

https://www.instagram.com/makeitsharper/

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lsboogy
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Chris is worth talking to

Post by lsboogy » Fri Jul 27, 2018 10:44 pm

I sent him a knife to thin knowing little about thinning. Thought I would give him a shot after hearing a couple other of you chef guys with real skills praise his work. I sent my Richmond Ultimatum AEBL to him - nice knife profile, holds a decent edge - always though there was something about the knife I liked a lot more than I gave it credit for. It had turned into a camping knife - good knife that I was willing to take on the road - at home I have so many that seemed to work better for me that I kind of let the knife sit and only use it a couple of weeks a year.

Anyway, Chris thinned the thing for me. Knife is now a beast - cuts proteins and hard veg like I think a knife should - I've been using it almost every day (I cook dinner for 2 most days, do lunch for 15-30 every other week at work, and a couple times a month do meals for more than that - just a good home schooled cook with reasonable knife skills) and the difference is night and day. Thing absolutely shreds carrots and celery (almost as good as a super thin kikuichi) and does proteins almost as well as a Kohetsu AS. What Chris did is simply jaw dropping - a knife I would take with because it was stainless and had a beautiful profile has become a daily driver. Worth every penny for both the knife and the thinning. So impressed he has another knife already and will have another right after that.

Thanks Chris -

gladius
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Re: Chris is worth talking to

Post by gladius » Fri Jul 27, 2018 11:05 pm

Chris who?

Bensbites
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Re: Chris is worth talking to

Post by Bensbites » Sat Jul 28, 2018 3:30 am

gladius wrote:
Fri Jul 27, 2018 11:05 pm
Chris who?
Cjmeik on here, @makeitsharper on instagram.

I completely agree with the OP. Chris has tuned up three of my knives. Wow. I can gush, rave, and go on and on. It is also worth noting that Chris is one of the makers that I partner with, more on that with time...

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Jeff B
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Re: Chris is worth talking to

Post by Jeff B » Sat Jul 28, 2018 10:13 am

gladius wrote:
Fri Jul 27, 2018 11:05 pm
Chris who?
I took this as sarcasm... :D
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

Bensbites
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Re: Chris is worth talking to

Post by Bensbites » Sat Jul 28, 2018 10:20 am

Jeff B wrote:
Sat Jul 28, 2018 10:13 am
gladius wrote:
Fri Jul 27, 2018 11:05 pm
Chris who?
I took this as sarcasm... :D
Forgive me. It was late.

cjmeik
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Re: Chris is worth talking to

Post by cjmeik » Tue Jul 31, 2018 12:09 pm

Wow, thanks, Andrew! I really appreciate the feedback and kind words. I'm really glad you're enjoying the knife!

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lsboogy
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Location: Minneapolis

Re: Chris is worth talking to

Post by lsboogy » Wed Aug 08, 2018 10:28 pm

Did lunch with the thing today at work - flank steak, mushrooms, and a cuke/onion/tomato salad with yogurt dressing - simple food but great to eat. Served 18, did two Costco boxes of mushrooms with the thing (about 2lb) - it flew through the stuff. Cukes, onion, bunch of heirloom tomatoes (very ripe) and then sliced the steak - releases food well (all kinds) and is just a bloody joy to use. I finally joined the Konosuke HD2 crowd, but I'm having so much fun with this knife I have only played with the Kono a couple of times.
Mark - make another batch of ultimatums - the profile is a better reflection of a 50's Sabatier 10" chef knife than anything else I have, and let Chris thin them. This is just a great knife - and AEBL is a fine steel (have only had it on the strop a couple times in three weeks) - if things keep going this way, I may have found my favorite knife - the balance, steel, grind, and profile are darn near perfect for me now - doing lunch for about 40 tomorrow at work (floor people - we take care of our folk) - lamb chops, salmon, veg and bread are on the menu - only bringing one knife. Thanks Chris - I'll send you the next knife before I get the last one back. The performance of a thinned knife is something the masses should get to try

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