Thanks, A. G.!
Hi Jay,
I opened and held Phact this Christmas morning, and . . . WOW. I want to write you a
proper thank you and detailed impressions of this beautiful piece, but right now I'm a
little brain dead after all the holiday festivities, family visiting, and kids running
on a 12 hour sugar high. Let me just say thank you for your masterful work on Phact
and for brightening my Christmas!
God Bless and Merry Christmas to you and your family,
--A.
Hi Jay,
I've been using Phact for 3 months to the day, and it has a special place in my heart and in my family. Phact makes an appearance at every Sunday/Holiday dinner whether it be steaks, Tri-tip roasts, Picanha, thick cut pork chops, or bbq chicken. In fact, my kids (10 and 7 years-old) now get excited for a meal when they see "Dad's Jay Fisher Knife" set at my place at the table.
Your work is truly amazing Jay. Phact is stunning to behold, but more importantly it's a functional work of art. Even though it was not a commissioned custom piece, it fits my hand like a glove. The 440c handles every cutting task with ease and cleans up so easily after use, and there's not a single blemish on the blade after 3 months of use!
On a side note, thank you for you most recent page on Food Safety in Kitchen and Chef's Knives. It is so badly needed in the culinary industry and clarifies so much misinformation. I try and share the link whenever carbon steel knives are recommended for kitchen use.
Thank you for your latest comments about your YouTube heat treat videos. I must say I was sorry you took them down, since a I probably watched them a dozen times, but I understand your high standards and your desire to present the material in the best possible way. If you do still have them saved on a hard drive somewhere, I'd love to purchase a copy for my own personal edification and collection.
Thanks again for all of your work and dedication to the profession!
God Bless,
Adam
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