Chef Adela Test driving one of mine

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Jul 31, 2015
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This is a still of Chef Adela Smith Jimenez testing a knife I made for her. She's my one lady R&D department. We worked together to create a knife that will work for a professional chef. I had a pretty good handle on what makes a good knife, but she gave me some feedback that changed some of the things I'm doing. This is the first knife I have sharpened with a 90/10 edge, and it's much longer than what I usually do. She was very happy with how light it is (It is fairly thin, but I think the balance is what she was liking). She was in the states for a week and was able to stop by and pick it up in person. She's off to Italy on Monday to start work at Osteria Francescana in Modena, Italy. I was a little nervous after I looked it up (no really, look it up, and see why I almost had a coronary). They have 3 Michelin stars. She certainly has knife skills I'll never have. And she's a real sweet heart.

Chef.jpg
 
How about some good pics of the knife too? :)

Three star Michelin restaurant... basically the best of the best, holy cow! Edited to add: There are currently only eight restaurants in Italy with a three star rating, only 14 in the US and 21 in France. So I imagine it's really quite an honor having a knife tested there!!!
 
P_20170628_000114_vHDR_Auto.jpg Here's the knife. 10" blade, .118 AEB-L at 62rc. Chef Adela is a native of Costa Rica, so i used a native wood- Ipe. The liners are red white and blue G-10, the colors of the Costa Rican flag. There are many makers here who can grind circles around me, but I've tried to learn all I can from the great folks here. Adela is heading back to Italy this week and promises me a full review and critique in about a month. Her first impressions were very favorable. P_20170711_124855_vHDR_Auto.jpg P_20170711_124846_vHDR_Auto.jpgP_20170711_124901_vHDR_Auto.jpg
 
Great knife Kevin, and I am sure the experience is going to save you years of trial and error in your development.
You are very fortunate! :)
 
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