Hartsfield Chef Knife

JParanee

JParanee

Joined
Dec 23, 2006
Messages
15,019
Awhile back I kinda aquired a deli and every now and then someone does not show up for work so I have to lend a hand. The other night I was pitching in and was bummed at how bad the knives that where on premise.

The more expierenced people take there knives home with them and I was left to use the junk.

So it got me thinking i need a chef knife

I did some searching and even though growing up my father had a large restaurant and I spent time in the kitchen I am far from a chef or even a good cook. So mt taste in a chefs knife is far from well informed.

I wanted a knife that I would be able to use at home and now and then at the deli when I am there.

But this knife will mostly be used to steak up deer for my dogs and Tuna for me. I might not be a good cook but I cut up alot of meat and fish at home.

I wanted something different and something a little tougher than the average chef knife.

I have always ben a friend and a fan of Phill so when I came across this Hartsfield Chef Knife on Nordics web site I gave Dave a call . I have delt with Dave before and he is great to work with.

I have heard from notable chef's before that they did not care for Phill's chef knives but for me this should do just fine and as a bonus it comes with a metal lined sheath great for travel and throwing in a duffle bag for big fish trips. I don't know how it would fillet a trout or flounder but I think this thing will be great for steaking up big tuna and sliceing up deer.:D


8" blade of A2 tool steel, 1/16" chisel ground stock, 12 3/4" overall length
Green canvas micarta scales
With a metal lined leather cover sheath



Pics from Nordic's web site
CUH_2526.jpg

CUH_2526a.jpg
 
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Congrats Joe, I need to get my hands on something like that... It's pretty embarassing to see what I use in the kitchen, lol.

Let us know how it performs.
 
One of Hartsfield's better looking knives, Joey. ;) I know you'll enjoy using it!

Paul
 
Every time I see a Hartsfield knife I like, I see the price and just about choke. I have no idea what this knife cost, but I like the way it looks.
 
I'll bet that fits your needs perfectly, you know it will be a great cutter. The only drawback to being a "tuna" knife is the salt water, it ain't goin' to be kind to the A2.

Keep us posted on how it works out.

Win
 
I'm by NO MEANS a chef either, but have always been served well by my Henckels kitchen knives.

There have been a few exceptional looking chef knives posted lately, and this one looks like another.

Based on everything i've heard and read about Mr. Hartsfield's blades, there is no doubt it will be SCARY sharp and do its intended job WELL.

Peter
 
Congrats Joe.
Sounds like it will be put to good use in a varity of tasks.
I have always had good experences in dealing with Dave Harvey.
 
Thanks guys. I have known Phill for over 20 years and consider him a friend.

When ever I get a chance to add one of his knives to my home If I can get it at the right price I try to.

This makes 6 of his knives and three of his swords

I remember walking into his shop as a teenager and he and his lovely wife Pat where very kind to me and he was a gateway person to a kid with a taste for custom high performance knives ... Look what he helped start:D
 
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I remember when Phill started to become well known, yes I'm that old. When he started, there were many makers that considered his knives not well finished and not representative of a custom knive. Well, he proved that there were many thousands of knife lovers that fell in love with his no nonsense approach to a knife that delivered performance above everything else.

He succeeded, I believe, by using a chisel grind and A2 tool steel. His grind (on one side only) yields an acute very sharp edge, and the toughness of A2, provides very good edge holding. Because of him, I made a knife for my grandson of A2 with standard grind, and he dearly loves that knife.

All that being said, I personally would not choose his design and blade steel for a Chef's knife. To me, a Chef's knife is a multi-tasker, and this calls for a grind on both sides. Some of the Japanese kitchen knives have a chisel grind, and are superb for certain tasks, but are also awkward for others. The short chisel grind on Phill's knives is tough and sturdy, but a convex thin (.010 thick) edge will slide through the medium much better, in my opinion.

I would not want A2 to be used around salt water, there are much better choices for a handmade knife. Those are only my thoughts on this, I'm sure many will dissagree.
 
Joe, that's a nice looking knife. I'm sure that you will enjoy using it in the kitchen. It will cut much better than most common kitchen knives

I have a couple of custom Phil Wilson knives that I use in the kitchen, they are now the only knives we use.

Jim Treacy
 
The knife is amazeingly sharp an excellent cutting tool

As a chef knife I do not know I am not a chef but I think it will serve my purpose very well for many years to come

Thanks for all the comments
 
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