Chef's Set: Gemstone Handles

JayFisher

JayFisher

Joined
Jul 15, 2003
Messages
385
Here's one I recently completed. Chef's set, 7 knives, all hollow ground 440C, full matching filework, nickel silver bolsters, Quartz/Crocidoloite gemstone handles, radial block of rock maple and black walnut. Chef's knife, Bread knife, Sabatier, Boning knife, fruit and utility knife, paring knife and spice chopper with matching contoured nut and seed and spice blocks.
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That is an awesome set of kitchen knives. I especially like the block with the pull-out chopping blocks. The cute little Ulu is perfect. That is a set to be really proud of.

Reid Allen
 
waredbear said:
That is an awesome set of kitchen knives. I especially like the block with the pull-out chopping blocks. The cute little Ulu is perfect. That is a set to be really proud of.

Reid Allen
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Thank you, Reid. The client is very happy with it, and I'm working on two more professional sets.

Jay
 
GReat knives Jay! I really like the small pearing knife. Good work for sure:thumbup:
 
Thanks guys.
I've made this type of set for many years, though no two alike. The most ambitious had ten knives, and a block of 144 pieces of rock maple all fitted and in a carved wooden stand. The block was two foot square, and a foot thick, weighing over 120 pounds.
Chefs are particular about their knives, and all of them want "see through" thinness at the cutting edge. Not a grind for the faint of heart!
 
What a wonderful blend of art and function. I have poured over every knife Jay has pictured on his web site more than once and I am in awe of his work. My wife was just sent pictures of this and I keep dropping subtle hints about my future ownership of a Jay Fisher knife. Mucho kudos Jay!
 
Kerry Hampton said:
What a wonderful blend of art and function. I have poured over every knife Jay has pictured on his web site more than once and I am in awe of his work. My wife was just sent pictures of this and I keep dropping subtle hints about my future ownership of a Jay Fisher knife. Mucho kudos Jay!
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Hey, thanks a bunch, Kerry. You've seen all 98 megabytes of pics and info on my site? I ought to give you a free knife just for taking that on! Tell your wife to drop me that email, and I'll do something special for you. Hey, here's a pic of a group I'm working on now, that's bound to get you drooling...

Thanks again,
Jay

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Absolutely beautiful.
The fillet knife has my heart pounding - I am not sure if this is true love or pure lust.
 
JayFisher said:
You've seen all 98 megabytes of pics and info on my site? I ought to give you a free knife just for taking that on!
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Maybe not all 98 MB but maybe 90MB and...uh... "El Tanin" would be fine, thank you. :D Should I sit by the mail box? Seriously, love your work. It could be a standard by which others knives are judged IMHO.
 
Kerry Hampton said:
Maybe not all 98 MB but maybe 90MB and...uh... "El Tanin" would be fine, thank you. :D Should I sit by the mail box? Seriously, love your work. It could be a standard by which others knives are judged IMHO.
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Ooohhh, and I wanted so to engrave those bolsters before I shipped it out...

Thanks Kerry. I hope I can live up to your comment!
 
striper28 said:
How about a sharpening steel to complete the set? Not that people know how to use one correctly.
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Have you read Juranitch's take on the steel? It's really an instrument of delicate control, and a quick way that a novice in sharpening can absolutely ruin a cutting edge. He's got a great point...

Actually, the client isn't letting me off as is. He wants a matching board, radial affair in black walnut and maple. I'm tuning my miter guage.

Jay
 
The matching cutting board sounds like a natural progression..and, oh my this counter top just doesn't go with this gorgeous knife ensemble...and lordy sakes Jay, don't you think these cabinet doors need a refresh? :D

Please don't leave us hanging here and post a follow up pic of the cutting board when you get that done.
 
A steel isn't made for sharpening, it's to keep a sharp knife sharp. When you use a knife the edge tends to roll and the steel being a harder rockwell moves the edge back to perpendicular. All that fancy crap you see chefs do is just for show! Edcuate your customers. Hold the steel at 12 O'clock straight up and down with the handle in the air and the tip of it on the cutting board. Draw the knife from ricasso area to tip at 11O'clock and 1 O'clock. A couple passes is all it takes.
 
striper28 said:
A steel isn't made for sharpening, it's to keep a sharp knife sharp. When you use a knife the edge tends to roll and the steel being a harder rockwell moves the edge back to perpendicular. All that fancy crap you see chefs do is just for show! Edcuate your customers. Hold the steel at 12 O'clock straight up and down with the handle in the air and the tip of it on the cutting board. Draw the knife from ricasso area to tip at 11O'clock and 1 O'clock. A couple passes is all it takes.
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True indeed. For those readers unfamiliar, and for all my clients, I always recommend the THE RAZOR EDGE BOOK OF SHARPENING BY JOHN JURANICH (Warner books 38-002) or go to: http://www.razoredgesystems.com/

Mr. Juranich was a professional sharpening consultant, and in my opinion, his take on cutting edges is the best I've ever seen. He washes away the hype, wives tales, and snake oil about sharpeners, the cutting edge, angles, and technique about what constitutes a long lasting edge, and how to maintain it. Every knifemaker should be familiar with its contents.

Jay
 
"Ye Gods and little fishes." - Alan Dean Foster

What a set of beauties! I'm gonna hafta keep an extra hand towel handy for my keyboard, 'cause I'm drooling all over it.
Jay, your combination of quality knifemaking and woodworking is, well, amazing! I think Stockman says it best: is it love or lust?? lust, i think....
Keep up the tremendous work!
 
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