- Joined
- Jan 9, 2011
- Messages
- 16,368
Definition of Connoisseur
1: expert; especially : one who understands the details, technique, or principles of an art and is competent to act as a critical judge
2: one who enjoys with discrimination and appreciation of subtleties <a connoisseur of fine cutlery>
High grade kitchen cutlery is coming soon to DFK so look out! I'm using the best materials and techniques possible, these are going to be good!
I have ironwood, cocobolo, stabilized curly maple and blackwood on the way. This will be fun!
These are all traditional Japanese designs; I am using proven designs and doing my best to perfect them.
More later!
Here's the group, they are all 3/32" 52100 steel.
Utility Knife - Ko Deba! This will be chisel ground in the traditional fashion. I'm hand finishing my bevels with stones or sandpaper.
Slicer - Yanagi Ba - This is a tough knife to make, it will have a near zero bevel grind. I'm keeping the back or ura side flat on these for now.
General Utility - Slice, dice or chop with this one... I'll be doing double plungeless as well as chisel grinds on these.
Chef's Knife - Gyuto - 220mm or so... a Gyuto is a Japanese version of a Western Chef's knife, they are a workhorse in the kitchen
Traditional handle shape - this shape really indexes well, the swell in the back helps with control
...more of the slicer! Yanagi Ba means willow blade knife as the shape is similar
1: expert; especially : one who understands the details, technique, or principles of an art and is competent to act as a critical judge
2: one who enjoys with discrimination and appreciation of subtleties <a connoisseur of fine cutlery>
High grade kitchen cutlery is coming soon to DFK so look out! I'm using the best materials and techniques possible, these are going to be good!
I have ironwood, cocobolo, stabilized curly maple and blackwood on the way. This will be fun!
These are all traditional Japanese designs; I am using proven designs and doing my best to perfect them.
More later!
Here's the group, they are all 3/32" 52100 steel.
Utility Knife - Ko Deba! This will be chisel ground in the traditional fashion. I'm hand finishing my bevels with stones or sandpaper.
Slicer - Yanagi Ba - This is a tough knife to make, it will have a near zero bevel grind. I'm keeping the back or ura side flat on these for now.
General Utility - Slice, dice or chop with this one... I'll be doing double plungeless as well as chisel grinds on these.
Chef's Knife - Gyuto - 220mm or so... a Gyuto is a Japanese version of a Western Chef's knife, they are a workhorse in the kitchen
Traditional handle shape - this shape really indexes well, the swell in the back helps with control
...more of the slicer! Yanagi Ba means willow blade knife as the shape is similar
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