cutlery unpopular?

I bought a really pretty - possibly Rosewood - handled Sharp brand knife once.
Handy little drop point fixed blade.
I got it on a Blue Light Special at Kmart way back when.

I stoned it down to a real slicer friendly edge and used it in the kitchen for a while.
It disappeared one day - after my wife had used it.
I found it a few days later - under a pile of dishes - in the sink.

Over the years, the sink under a pile of dishes - pots and pans - has been that knife's favorite place to live.

& that concludes the story of, "Why we don't own nice things (such as expensive custom knives) in the kitchen"....

Next up is the story of how our three big giant coon hound/great Pyrenees mix dogs don't allow us to own nice furniture....
 
BladeCommander said:
There are other forums wholly dedicated to kitchen knives, of which I am a part of as well. kitchenknifeforums.com. As mentioned above, quite a different demographic with much discussion on cooking and how knives cut thorugh food product intead of other vegetation and outdoor product. Tons of professional chefs, cooks, and lots of home cooks like myself. Over there you find only a sparce few threads regarding folding knives. Kitchen knives are a different animal compared to many outdoor knives in terms of thinness behind the edge, and overall grind. Kitchen knife makers favor the forum where they can get the most return for their investments, and it's not here :).

Couldn't find a family photo

Picked up this Big Chris chef here on the forums. My first high-end kitchen knife before I started doing more research. Many more were purchased on KKF.com (kitchenknifeforum)
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Hahahaha, people on the kitchen knife forums carry a Benchmade or Spyderco while rockin' a $1.5k gyuto; people on BF use an Old Hickory while totin' a custom Olamic 🤔 :D
 
I was way into kitchen knives a few years ago, mostly custom or low production hand made ones from Japan, still have over 70 but mostly just use about 10 for everyday cooking,
The custom block and on the wall two from a US maker and one from Canadian makerKnife Block.jpgKnife wall mount.jpg
 
Chefget said:
Hahahaha, people on the kitchen knife forums carry a Benchmade or Spyderco while rockin' a $1.5k gyuto; people on BF use an Old Hickory while totin' a custom Olamic 🤔 :D
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Isn't that the truth! :)
I'm a bit more balanced, but my CRK folders still eclipse my nicer Gyutos in price, but not by a whole lot.

Those who think going from a gas station folder to a Spyderco or Chris Reeve is a jump in performance don't know what they are in for moving from a Wall Mart kitchen knife to a high end Gyuto! Whole different universe in terms of performance on food.
 
I don't get it either. I have a buddy with a $100,000+ knife collection and he rocks IKEA knives in his kitchen. I would understand if he was just a pocket knife collector/enthusiast... But his collection also includes a few hundred fixed blades and machetes. To me, that kind of makes him a blade enthusiast, rather than a pocket knife enthusiast. You would think (or at least I did) that the enthusiasm would spill over to everything with a blade, but it's just not the case for whatever reason.

Personally, I think of myself as a steel and blade enthusiast. If I own it and it has a steel blade on it, whether it be a knife, scissors, lawnmower, whatever.... You can bet that I did some research on it, and tried to choose something high quality and well suited for its task.
 
I changed my mind. I want this 8" chef knife to be my first damascus blade. It's pretty difficult to find one made in USA. They're all Japanese.

It took me several months to find my new EDC (moved away from BM, assisted knives altogether)... gonna be some time before I find my 8" chefs knife...
 
I have excellent kitchen knives, need to take pictures.
Yoshihiro sujihiki 270mm and yoshihiro gyuto 240mm.
Also a Fujiwara gyuto 300mm.
 
nevertakeadayoff said:
I changed my mind. I want this 8" chef knife to be my first damascus blade. It's pretty difficult to find one made in USA. They're all Japanese.

It took me several months to find my new EDC (moved away from BM, assisted knives altogether)... gonna be some time before I find my 8" chefs knife...
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I’ve been fortunate to work with a number of makers on this forum for kitchen knives. Many here do truly great work.

Given your reference above, I would look at Grant Saxman25 Saxman25 and Justin RunningManForge RunningManForge . Both do excellent work in Damascus (amongst other steel options), are USA based, participate on this forum, and are enjoyable to work with. I would eagerly pick up another knife from either.
 
Danny Linguini said:
I’ve got three kitchen knives in AEB-L on order with David Mary - 7” Santoku, 6” utility, and 4” paring knife. You can bet I’ll be plastering them all over this forum when I get ‘em.
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I have an EDChef and two full sized chef’s knives from David Mary David Mary in AEB-L. Fantastic knives. Thin, full flat grinds at high hardness. I look for excuses to use them. Everything you could want and another great maker here. You already know this, but you’ll be extremely happy.

I know he has worked in MagnaCut in the past as well although I’m not sure when he expects to again.
 
This might explain the low numbers of kitchen cutlery discussion here.

"Knife People" are generally into outdoor/edc type of knives which draws them to knife forums and the like.

"Kitchen knife People" are generally into cooking which draws them to cooking forums and the like.

Like mentioned above, kitchen knives and utility knives are two different animals with different purposes and different considerations in design. The decision for a Maker to make both on a regular basis is rare though not unheard of. If I had more time on my hands or less demand for outdoor/edc type knives I'd definitely dive in. I think there's a good market there.
 
Yeah get a custom from one of the makers here!
I love doing customs with people, so If you like I might be able to work with you on a custom.
 
I assembled a set of Wusthof classics about ten years ago. They’ve been used constantly and have held up well. I learned my favorite methods of honing on them. The reason I don’t participate in the kitchen cutlery forum is because mine are boring. There are tens of thousands of people that have exactly the same thing, or the Ikons, or Henkels, or any number of far more desireable Japanese knives and custom knives. For my chosen price point, there’s not much to get excited about. I doubt they’ll wear-out in my lifetime.
 
Wow! Very, very humbled by the high praise and recommendations for my work. It is always great to see a happy customer enjoying a knife of mine :)
Unfortunately, I've had to take a bit of a hiatus from my shop since early August. I'm not sure when I will be back, but likely around 1-2 months more. I will try and drop a message in this thread when I open my books again for anyone who might be interested.
Have a wonderful labor day weekend!
-Grant
 
I’ve had the same 8” Wusthof Classic for 20 years. Supplemented with Dexters that I use, abuse and eventually dispose. I’m getting the itch for a new chefs knife, but will probably talk myself out of it.

Meanwhile I sometimes buy folders like they’re not going to be made again (“THIS MODEL MAY NOT. BETTER SAFE THAN SORRY”)
 
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