Chefget
Gold Member
- Joined
- Nov 2, 1998
- Messages
- 5,340
In a 20+ year career in the culinary arts one tends to try a lot of kitchen knives (haha, I get to use knives all day long 
), and I've got a couple that are pretty nice knives. This is something else though...
Working with Audra was such a pleasant experience. I explained how one uses a knife in the kitchen; where the callouses tend to form, how the hand wraps the chef knife, my personal preference for a narrower knife (utilizing the tip more than the base of the blade), etc. I suggested the genre of the blade shape and she did the rest.
I swear the knife is part of my hand. From the top of the blade where the edge by the bolster has been taken to ever-so-slightly concave (where the first finger wraps the blade, causing the characteristic 'Chef's Callous') to the slight finger notch between the second and third fingers, the knife is well thought out. The ivory micarta handle (a personal favorite), mokume bolster and black spacer are without a seam. There is not a square edge on this knife. Including many Japanese single grind knives, this is aurguably the sharpest chef knife I have had in hand. Betcha it's gonna hold and edge.
Wow
Audra Draper M.S.
-Michael
), and I've got a couple that are pretty nice knives. This is something else though...Working with Audra was such a pleasant experience. I explained how one uses a knife in the kitchen; where the callouses tend to form, how the hand wraps the chef knife, my personal preference for a narrower knife (utilizing the tip more than the base of the blade), etc. I suggested the genre of the blade shape and she did the rest.
I swear the knife is part of my hand. From the top of the blade where the edge by the bolster has been taken to ever-so-slightly concave (where the first finger wraps the blade, causing the characteristic 'Chef's Callous') to the slight finger notch between the second and third fingers, the knife is well thought out. The ivory micarta handle (a personal favorite), mokume bolster and black spacer are without a seam. There is not a square edge on this knife. Including many Japanese single grind knives, this is aurguably the sharpest chef knife I have had in hand. Betcha it's gonna hold and edge.
Wow
Audra Draper M.S.
-Michael
