Current/Newer Trend - Kitchen Knives

[Burl Source]

For me a knife is a tool. The most important is sharpness, followed by profile, geometry, grind, handle (grip), steel and looks.

If I remember correctly you have a few good looking kitchen tools. It would be fun to see some photos.

 

[HwangJino]

I had to slowly replace my GF's mercer set without her noticing too much.

She just tends to use my knives since she realizes they are competent.

 

[Omega Leather Works]

Finally got a decent pic. Knife is a heavy duty Santoku from knifemaker Ian Hall.

 

[Tobbe lundström]

Nice thread, Have secure with lot of food programs shown on television certainly contributes to that people want to buy herself a nice knife. Here a handle from you Burl Source.Want to photograph the last knives with matreal from you soon

 

[oivind_dahle]

I sorry to say that just a few makers out there are able to make a great kitchen knife.
Most mass produced kitchen knives will outperform most "kitchen knife makers". Konosuke, Hattori, Hiromoto and a lot of other known brand will outperform most Ive seen on bladeforums.

There are however a fem makers that have studied the history of japanese kitchen knives and gone to japan to learn the skills. Murray Carter is one of them, and he makes great knives. It takes a lot of skills and experience to make a knife that can outperform a mass production like i.e. konosuke. To become great you must understand that the path is long and hard. You will have a lot of disappointments and just a few happy moments. Good luck to those who wanna be a great maker. However to think you are successful after just a few blades, you are probably less than average I know these are hard words, but then again it must be said…

 

[Tobbe lundström]

Oivind you're right in a lot but that the Japanese have the best steel that I have the opinion about. I have not made ​​so many chef's knives, but has only delivered 20 knives for professional chefs who had knives for 5 months now and have only gotten Positive advice, where to get the best answers. attempt to get over the past number of Swedish knife association newspaper and read about the powder steel.
And happy new year to you all knife friends

 

[james terrio]

The trend isn't going away any time soon. Relatively few people hunt, camp or fish, and basically no one fights with knives.

Everybody eats

The growth of the kitchen sector is good for all of us, because it gets a lot of exposure and presents custom/handmade knives as useful, important tools.

 

[Burl Source]

The trend isn't going away any time soon. Relatively few people hunt, camp or fish, and basically no one fights with knives.
Everybody eats
The growth of the kitchen sector is good for all of us, because it gets a lot of exposure and presents custom/handmade knives as useful, important tools.

Very well put James.
While I love my fighters and daggers, I get to enjoy my kitchen knives almost daily.
When I show mine to non knife people they usually ask how much one like it would cost.
At first their eyes get big. Then after they cut with it, they usually ask how they can get one.

 

[butcher_block]

custom kitchen knives are a gate way to good cutlery and im glad years ago i got started making them and then razors. many people flinch when you tell them you make knives for a living but are put as ease when you let them know its kitchen knives

 

[HwangJino]

I love my kitchen knives far more than my other knives.

 

[KNaB]

As beautiful as this knife is, it would be an insult to the maker to allow it to sit, unblemished and unused.ucket.com/user/KNaBisco/media/20130908_192317_zpsc8703502.jpg.html]

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The last few are of the knife when i received it. Beautiful either way.