Blade Finish on Kitchen Cutlery?

[james terrio]

Hi folks, I'm interested to know how you all prefer your kitchen knives (production or custom) to be finished. The poll choices are pretty self-explanatory... multiple answers are allowed. Please feel free to explain your choices - for reasons of durabilty, easy cleaning, food doesn't stick as much, etc.

Thank you for your time and input!

 

[RevDevil]

Machine finish (read as satin) is always a favorite for me.

 

[cbwoods67]

Hand satin.

It is a nice touch to remind me that it is a handmade knife, but it isn't so pretty that I am apprehensive to put it to use.

 

[BluntCut MetalWorks]

Hand satin for high alloy; polish for carbon knives.

 

[james terrio]

30 people have read this and only 9 have an opinion?

 

[james terrio]

Interesting results so far... thanks for your input!

 

[amg137]

I'm a fan of semi-unfinished/hammer finished look.

 

[james terrio]

I'm a fan of semi-unfinished/hammer finished look.

On kitchen knives?

 

[amg137]

On kitchen knives?

Yes, on kitchen knives. I'm not a fan of that look on folders or outdoorsy fixed blades.

For example, the Shun Premier series are hammer-finished. I think they look spectacular.

http://shun.kaiusaltd.com/knives/knife/premier-8-in.-chefs-knife

 

[james terrio]

I saw those at BLADE last weekend. Just wanted to clarify, since typically people prefer that style on outdoorsy blades... Thanks!

 

[mrdeus]

hand polished and/or kurouchi.

 

[james terrio]

I had to look up kurouchi, but I understand now. Thanks!

 

[pnsxyr]

A plain finish to allow a natural patina.

The primary reason is that I use a lot of knives in steels that tend to develop a patina naturally. It's not worth the time or effort to try to stop it (it's a lot of effort, especially with something like the Blue Paper Steels), especially since as it develops it technically protects the knife some and I think it reduces that 'metallic' taste acidic foods like tomatoes can pick up from certain steels. My kitchen knives in everything from 52100 to Shigarov have it at least to some degree.

It's not my personal favorite as far as cosmetic looks go, but I think for kitchen knives that it's really the functional finish that makes the usage of certain steels with great edge retention more practical. I like how some forced patinas look, but it's just more work on a very utilitarian knife, and I would rather spend that effort cooking.

I would possibly be interested in certain coatings designed to reduce friction provided they are durable coatings.

 

[Jason B.]

I like the scotch brite finish, tends to make the steel surface a little slicker.

I think my favorite is a stone washed finish though, hardly showes scratches and has that same slick surface effect.

 

[jeffsenpai]

Dark acid stonewash w/ zombie pattern blood spatter of course!

but really, scotchbrite works best for me.

 

[trevitrace]

Hand satin. And jimping, lots of jimping, the whole spine if possible. I do prefer hand rubbed satin, though.

 

[FortyTwoBlades]

Mirror. Less resistance through the cut, better corrosion resistance, easier to clean.

 

[james terrio]

And jimping, lots of jimping, the whole spine if possible.

Jimping costs extra.

Mirror. Less resistance through the cut, better corrosion resistance, easier to clean.

Many chefs and makers say that "wet" foods tend to stick to high-polish/mirror blades more than those with a slightly coarser finish. Any thoughts on that?

Regardless, this is all very interesting to me as a knifemaker... some of the more popular options are exactly what I expected, and some are a bit surprising. There's definitely a lot of food for thought (pardon the pun) here, and I appreciate it.

Again, thank you all for your input!

 

[james terrio]

bump...

 

[FortyTwoBlades]

Jimping costs extra.



Many chefs and makers say that "wet" foods tend to stick to high-polish/mirror blades more than those with a slightly coarser finish. Any thoughts on that?

Regardless, this is all very interesting to me as a knifemaker... some of the more popular options are exactly what I expected, and some are a bit surprising. There's definitely a lot of food for thought (pardon the pun) here, and I appreciate it.

Again, thank you all for your input!

I find that wet foods don't make a an appreciable difference in that respect other than if you're fussy about keeping stuff off the blade during the whole process. You can usually just leave it on there until you're done. Wet foods will still stick to a blade with a coarser blade finish unless there are surface imperfections like forging scale, pitting, or heavy machining marks. Lots of chefs swear by Forschner and F. Dick for industrial kitchen use and both companies fully polish their blades. If sticking were that big of an issue then R.J. Martin style grooves on the bevel surfaces would be the best option, but even then a full polish would be preferred.