[Tok_Tok]

I made this over the weekend. And showed it to some people but they were not very enthousiastic about it, it somehow did not look "finished".

I hoped to get some good comments and critics here
So please, tear it appart

[tom]

The image link doesn't seem to work... at least here.

[Tok_Tok]

It should work now

[jvanmetre]

The model looks good. Where it's less convincing to me is in the striations (pattern in the metal) -- they look too big and consistent, should be more subtle. Actually the blades behind the one on top look better. If it's a used knife I would explect swirls in the metal too.

jvm

[Bubbaloo]

I think the knives look good. It's the presentation of the knives that is lacking.

[Tok_Tok]

the straitions botherd me too, i'm definitely going to change that now. The blades behind the first one just reflect the other one. The reflections are good but not in full direct light, so maybe i could use a photo HDRI to do the reflections and a studio
HDRI for the illumination.. (going to try that)

Bubbaloo, you mean put the knifes on a cutting board or something? Or in a knife-holder? for presentation.

[Bubbaloo]

Yes, something they can cast shadows on. I think it would look better than having them floating.

[itsallgoode9]

If you are doing many studio shots, i would HIGHLY HIGHLY recommend this book: "Light Science & Magic"

http://www.amazon.com/Light-Science-Int ... 695&sr=8-1

It will tell you exactly how to get reflections that look good on these knives..(i believe they actually use a knife in an example). They have chapters dedicate to different types of objects you are trying to light. Metal, Glass, Portrait, etc. Very good book and cheap.

[Tok_Tok]

Thanx for the tip! I really don't have the money But I found this short piece of the book at google Books:

Light: Science and Magic

This piece of software is really great too!

http://www.hdrlightstudio.com/

But again, no money...

[Eurofiles]

New challenge for you. Kershaw Shun knives, layered Damascus steel.

[Tok_Tok]

I finally had some time to tinker with the material and put some ground under the knifes.
The metal still needs some tweaking, i thinking of some different scratch maps..

This is the result:

[NicoR44]

Hi Tok_Tok,

Overall it looks nice but.....

Here is some advice from a guy who has been a chef for a long time

Did you use a real "chefs" knife to model your knife?

The base looks much to tick to me, the blade is a bit to thin, it should be thicker on top to put some weight to the knife (that cuts so much better)
Also avoid sharp edges on the grip ( you don't want to get blisters after only five minutes )

Here are a few photo's I took of the knife I always use (pretty much the same) :

It's a Zwilling J.A. Henckels

[Tok_Tok]

A real chef, oops now i'm gonna get it

Well i guess i didnt use real prof knives as reference, because the photo's you took are of a much different knive as i was going for. I now get the feeling i've been
modeling Ikea knives instead... But thank you for the great photo's! Maybe i'll do a model of that one too (if I can find the time)

This is the reference i used for my model:


I know that it still doesnt match 100%. You are right about the top, it is much to thin. Going to change that for sure.

Wat leuk om hier is iemand uit nederland te spreken. Ben je zelf echt chef kok geweest in een restaurant?
Wat een kutweer trouwes hé!

Ciao Joep

[NicoR44]

Sorry guys, a few words in Dutch.



Hey Joep,

Ja leuk, er zijn er helaas niet zo veel op het forum

Ik heb wel in een aantal mooie zaken gewerkt, als laatste als sous chef in Restaurant de Gieser Wildeman noordeloos (1 ster), daarvoor Het Kasteel van Rhoon bij Ad Janssen, die is nog wel eens op TV te zien, en ook Restaurant Onder de Molen in Bergambacht, en in Maarssen bij restaurant De Wilgenplas (toen 1 ster, bestaat inmiddels niet meer in die vorm helaas) en in Henderik ido ambacht bij de Brave Henderik (toen ook 1 ster)

En nog een paar kleine (maar niet minder leuke) zaakjes als leerling

Ow en wat je zegt... wat een KUT weer..... pffffff hehehe


Wat je mes betreft, zoals je hem overeind hebt staan dat zou inderdaad niet moeten kunnen, als je snijd moet je mes op de plank al snijdend "afrollen" anders snijd het laatste stuk van je mes niet meer mee, (ooit een keer een loeiende ruzie over gehad met een slijper die mijn messen sleep... messen zijn voor een kok een beetje heilig )

Maar ik zou zeggen ga zo door, ik zie graag get eind resultaat!!

Ow, nog even dit, de messen op je foto; de bovenste is inderdaad een koks mes, die daar onder een uitbeen mes, en daar onder een groenten/tourneer mesje, dat zaag mes vergeten we maar even


Groeten, Curt (of wel koert)

[EADC]

Ze zijn er wel maar praten niet zo veel...
Hier schijnt de zon alweer bijna..