A pro shot of one of my chef knives.

Salem Straub

Salem Straub

Joined
Oct 20, 2008
Messages
5,547
This is an 8.5" hamon chef of mine, that I got Mitchell Cohen (Prairie Digital) to photograph a couple weeks ago. Some of you may have already seen it on Facebook...
I really like how it came out, the composition suits the knife well, I think. Lots of warm and woody tones to go with the box elder burl.

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I would agree about the composition. Great subject also helps ,sweet knife I like everything about it.

Steve
 
Nice pic, very interesting shape....but I gotta say, hamon on chef's knives are just pointless imo.

Best Regards,

STeven Garsson
 
That's gotta be one of my fav's from you. Love the profile and handle.

Kohai999 said:
Nice pic, very interesting shape....but I gotta say, hamon on chef's knives are just pointless imo.

Best Regards,

STeven Garsson
Click to expand...

Why is the hamon pointless on a chef's knife?
 
Nice knife and photo. What is the handle material just behind the short ricasso? Looks like it has a pattern. Micarta? Carbon fiber?
 
Don Nguyen said:
Why is the hamon pointless on a chef's knife?
Click to expand...

I know you build chef's knives, and you do a great job at it.

So...with a carbon chef's knife, you can do one of two things....you can allow it to patina naturally, which will grey/black out the whole blade, or you can polish it after every use. Either way, the hamon will disappear. I appreciate hamon for what it is, hard edge, soft back. I cannot see this as having a particular quality that adds to the use of the knife, and visually, find it distracting.

Now this is with the assumption of use...there are collectors that keep their chef's knives in pristine shape, and for them, a hamon is not pointless.....

I use all my chef's knives or have used them hard and retired them....the vast majority are not that pretty anymore.

Best Regards,

STeven Garsson
 
Kohai999 said:
So...with a carbon chef's knife, you can do one of two things....you can allow it to patina naturally, which will grey/black out the whole blade, or you can polish it after every use. Either way, the hamon will disappear. I appreciate hamon for what it is, hard edge, soft back. I cannot see this as having a particular quality that adds to the use of the knife, and visually, find it distracting.
Click to expand...

That makes sense; I wasn't thinking of it in that way. At first I was pondering on ease and life expectancy in regards to thinning. Thanks Steven.
 
I've seen that photo before and I have to say it looks a lot better in this posting, it was too dark before. I like the knife and I know the owner is very happy with it. The owner is a fussy SOB and he told me it's very well made and will be comfortable to use. The hamon is a nice feature and was great for the photograph, who cares if it goes away with use. A few times through the dishwasher and it's just another knife in the block, anyway.;)
 
Super nice looking shot of a knife that I really liked when you first posted it. You're putting out some good looking stuff, Salem.

Reed
 
This one actually did not get posted here before- a very similar 10" chef did though!
And thanks everyone, for the feedback.
 
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