Help me design a knife for my Momma

Mark Williams

Mark Williams

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Of all people to order a knife from me. my Mother has decided that she wants a knife that she can use in the kitchen. She has insisted on paying for it but that aint gonna happen. :D

I would really like to blow her socks off with this and really make something pretty extravigant. I'm thinking some stainless damascus in an 8" chefs knife. Gimme some ideas fellas.
 
You might end up making it so extravagent that she wont use it....then you'll have to make her a user. :D
 
shappa said:
You might end up making it so extravagent that she wont use it....then you'll have to make her a user. :D
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Good point. I definately want her to use the knife.
 
A kitchen knife in stainless damascus would be very cool. We have a couple here at my house.
 
How about a nice 8" chef's knife out of ATS-34 and let Roger HT it? That way you get a tough knife - not so outrageous she won't use it. Nice handle out of ebony or maybe even presentation-grade ironwood? Maybe you could also grind in those cool little divots in the blade that's supposed to make it slice better with less drag...
 
Jeff, divots are for golf not knives ....Mark give thought to the type of knife your mother uses most ,length ,weight, shape . Make one like that with stainless or stainless damascus and some nice wood like stabilized burl so it will be beautiful and practical.
 
mete said:
Jeff, divots are for golf not knives ....Mark give thought to the type of knife your mother uses most ,length ,weight, shape . Make one like that with stainless or stainless damascus and some nice wood like stabilized burl so it will be beautiful and practical.
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Yer right, Bubba. I meant to say scalloped but couldn't think of it after all the brain cells I killed over vacation. :p
 
I agree with Mete about stabalized wood, for a kitchen knife you definately want something like that. I know you love your mom, but when she tosses that knife in the dishwasher you're gonna wanna strangle her. ;)
 
Mark,I just finished a knife for my mother-in-law.It was at her request to be a Santoku (japanese chefs knife). Rachael Ray,the TV cooking gal, uses one and all the women want one now.I have the template if you want it.I have two extra blanks in ATS-34 if you need one,too.I used presentation box elder burl.The best kitchen knife is one that you use every day,not admire once in a while.Make her a set over a couple of years.Just remember to put the handle material aside now so it will all match in the end.The little channels on the blade are a waste of time in my opinion.Chefs disagree on their benefit.They are mostly a marketing ploy for comercial manufacturers to say,"Ours is better."
 
you can't do just one mark
you'll need a matching pairing knife
both thin :)

Rachael Ray I love the little thing cute and perky
and Sara Molton too. yeah I'm a chef wanabe
they an't bad to look at either.. ;)

Mark ask your mom what she wants and will use the most.
if it's a chopper make sure it's a straight blade (edge) that will contact the cuttingboard well, as in saying, room for the knuckles handle wise..
curving the end up a little as in a meat cutter may make it into a combo
use knife too..
I think she'll use anything you make not knowing the value of hand mades
but she may have to get use to a sharp knife (ouch) :) :)

yeah stabilized wood is the way to go..IMHO ,
,,,, with MOP inlays :D
blade etched ((mom's Knife Back off ) with ole Sam on it)) :D :D
 
Looked around on bladegallery and found a picture of a santoku by Hattori. I can see where this would be a very handy design. It has a flat section and a slight curve at the tip. Definately would like to go with that design. Thanks for the idea Stacy.
It's a darn shame that they dont make rag micarta anymore. Wouldnt have to work about the dishwasher with that.

Rosewood would probably be okay without stabilization; as oily as it is ,dontya think?
 
Does she have a dishwasher or does she wash dishes by hand?

I've got a couple planned for my kitchen and was going to use JB Weld instead of regular epoxy and either 440c or S30V for the corrosion resistance. Something like micarta would be the toughest handle.
 
She has a dishwasher. His name is Kilian :) (stepdad)
I'm pretty sure she does hand washing. She'll take care of whatever I send i'm sure.
 
Michael J. Spangler said:
don't get me started on rachael ray! :eek: :eek: :D
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if you don't I will :D hey she's making a living and a good one at that :D

Mark Williams said:
Ever notice that Rachel always wears black pants ?
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Black pants :D I'd like to see white ones on her but I'm not sure what ketchup
and mustard would look on them. :eek: :D of course I'd help her clean them up if that happened.. :D
 
Hey Mark...go back to what was mentioned about the size knife she uses most. We guys love big beefy things. You want to make her a blade she will use not just look at. With her it sounds like stainless is the way to go. I would also 2nd the ironwood. Mayby add very thin black liner and have mosaics. My wife (for some reason) prefers this odd shaped ginsu knife tht doesnt even have a point in the kitchen. My step dad prefers a short fat blade. My mom likes a long pointy med. chefs knife. 1st go over when she is cooking and notice what knives are lying around while she is in there being busy. That will be a starting point for somthing in the size she will use.

Okay...enough babble :o
 
Dan Gray said:
you can't do just one mark
you'll need a matching pairing knife
both thin :)

Rachael Ray I love the little thing cute and perky
and Sara Molton too. yeah I'm a chef wanabe
they an't bad to look at either.. ;)
Click to expand...

Hehe :D Man that's Canadian food tv. How about Anna Olsen. *no slobber icon in here*
 
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