Integral Chef's Knife - NLT #3 '12 by Jerry Fisk

HTMD

HTMD

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Feb 15, 2002
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I'm not sure if Jerry will have this one at BLADE Show next weekend. Take a look now before it goes to its new owner.


orig.jpg
 
Thank you for the good photo buddy.

Now, I want this to be a not a thank you for looking type photo. I want some feedback. Yea or nay. Don't worry, I have been married so many years there is nothing you can say that will hurt my feelings anymore.

I want to hear some pro and cons here. I can tell you what I was trying to do then you tell me.

First I thought it important that the less joints possible for a serious kitchen user would be best for less germs. Thats why it is intergal and total of three pieces only for the whole piece.
The "Rock" has to be right according to the chef and the cooking school were this goes. I made several models before I was pleased with that portion. STeven, please kick in and give me your good honest feedback. This is to be used for overall general kitchen prep.
What I did with the swoop on the bottom of the choil was to let the user get his hand futher up for delicate work with the tip or front portion. Your thumb and pointy finger still can grip the sides of the intergal portion like any other kitchen knife but the swoop allows the middle finger to rest comfortable while the thumb and pointy finger rests on the side of the blade about half way up. 7 1/4 inch blade.

Without feedback from the kitchen or folks here I cannot very well see were I have missed or were I need to improve so I would appreciate honest feedback.
 
looks cool
but here is what i have been hearing form my buyers
that setback heel is of little use
and they like less belly (but thats a style of use thing french vs Asian cutting style )

my only worry in use is that "bolster" and see how it would rub on the fingers in a pinch grip
 
Great looking Chef's knife.
It will be interesting to hear feedback on the knife as I know we have quite a bit of experence in the area of kitchen cutlery here.
 
That sucker's got my vote, no matter what the feedback, 'cause it's a beauty, Jerry.

Bob
 
I like the belly. On a user, I like a handle with some ridge lines and I also would prefer a synthetic handle. I think you are right on the money reg. the integral construction.
 
fisk said:
Thank you for the good photo buddy.

Now, I want this to be a not a thank you for looking type photo. I want some feedback. Yea or nay. Don't worry, I have been married so many years there is nothing you can say that will hurt my feelings anymore.

I want to hear some pro and cons here. I can tell you what I was trying to do then you tell me.

First I thought it important that the less joints possible for a serious kitchen user would be best for less germs. Thats why it is intergal and total of three pieces only for the whole piece.
The "Rock" has to be right according to the chef and the cooking school were this goes. I made several models before I was pleased with that portion. STeven, please kick in and give me your good honest feedback. This is to be used for overall general kitchen prep.
What I did with the swoop on the bottom of the choil was to let the user get his hand futher up for delicate work with the tip or front portion. Your thumb and pointy finger still can grip the sides of the intergal portion like any other kitchen knife but the swoop allows the middle finger to rest comfortable while the thumb and pointy finger rests on the side of the blade about half way up. 7 1/4 inch blade.

Without feedback from the kitchen or folks here I cannot very well see were I have missed or were I need to improve so I would appreciate honest feedback.
Click to expand...

I cook a lot. I worked in a lot of restaurants when I was younger but now I just cook for fun.

I agree that a synthetic handle is a lot more practical. But I happen to have a wood fetish, so I like a knife with a wooden handle anyway.

That heel looks great to me, but from a functionality standpoint I can't really say anything too solid without having held it in my hand.

But I can say this. Just looking at that picture gives me an urge to grab it and start slicing tomatoes, peppers. onions . . . chopping parsley, basil, carrots . . .

Can't think of a higher compliment to a kitchen knife than that.
 
Thanks y'all, its good so far. He wanted to use ivory so I chose a female walrus tusk that had a tiny core so I would get into it only just a tiny bit to help out with that part. In a commerical kitchen my thoughts is ivory out totally as would be anything but synthetic, he is doing this in a culinary school and for entertainning in his large kitchen at home. By the way, for you micro show guys, he will be helping Darby this year. :)
On the choke up of the bolster, that was a concern of mine too. Thats why it is not as deep of ball as I would normally do. My protos had the deeper ball and was uncomfortable after awhile so I used this style.
Butcher, what you call the set back heel. I am not familiar with all cooking knife terms yet. I think you are referring to what I call a swoop on the bottom of the choil.
That goes to area and style as well if that is what you are saying. I borrowed this from the South American Gaucho BBQ cooks. I have watched them down there use that knife for small detailed work dang fast and accurate because they use that heel to their advantage. You are also right on the amount of rock as to the different styles of cooking. I have serveral custom kitchen knives that I use and my Japanese ones have much less rock.
Y'all keep kicking in so I know what direction to go from here. If any of y'all are at the Bladeshow drop by, put it in your hand and that migt help more with pointers.
 
Sweet looker! Not sure how the ball bolster will feel after awhile, but as a 3D form it sure goes with the raindrop pattern well. Is that a bevel line running down the middle of the blade? Is it not flat ground all the way to the spine? Euro rock, sur amer choil and asianesk grind?
 
Jerry,

I will say a couple things with full disclosure that I feel like I'm criticizing Monet or Renoir when I'm still coloring by numbers.

That being said. I love the use of Walrus tusk. Beautiful.

The integral bolster looks a little sharp and might be uncomfortable after using it for awhile?

The main thing I noticed was the National Living Trust- NLT #3-'12 on the butt cap is not as "elegant" as the engraving and to me would look better if done in a uniform quality as the engraving.
Thanks for sharing this with is. It's a beautiful knife.
 
it's a beauty....I think the choice going with the integral was spot on...I wouldn't be able to offer any critical feedback unless I handled it and used it.

I'm more than willing to take it for a spin......"honey please hand me the Fisk kitchen knife so I can cut this sandwich" :) (this is something most of us knife people wish they would say in their lifetime lol)

regards jeff
 
OK, Jerry Here goes. It is a beautiful knife and it is very hard to tell if there is anything at all wrong with it from the photo. My observations are; it looks like the apex of the curve in the edge is about an inch or a little more in front of the heal, when it should be right at the heal. This lets the knife come down on the cutting board to complete the cut so that the handle just hits the parallel plane with the board. it is ok if it remains slightly handle high but you don't want the handle passing that parallel point. The "swoopy cut out thing" at the heal is ok and adds to the looks of the knife but the area below the swoop is normally left square and sharp. This is according to the feedback that I get from my customers. Only about one of every100 or so want the rounded corner. Most prefering it sharp so that it can be used as a tiny knife for for chores like eyeing potatoes or scoring something, this way they don't have to change their grip on the knife or put it down and pick up a parer. I can't tell from the photo but it also needs to be thin Less than an 1/8 at the bolster is good for a kitchen knife and many like them .090 or less. if you want more of my imput look me up at blade table 15q or somewhere real close to that.
 
Jerry, you're getting great input here and I'm learning a lot.
I'm not knowledgable about kitchen cutlery specifically, but from my own experience with the many knives we've used in the kitchen I have to say I was really happy to see that curved heel. I handled the knife a lot while photographing it and that feature, with the extra protection for one's index finger, was a happy sight. Can't tell you how many times I've scratched or cut my index finger with those straight cut, square cut, sharp down to the very end chef's knives. I think this issue is limited to the larger blades, 7 in and over. But I hear ya about using that sharp corner like a little paring knife. Saves time and motion - certainly important in a professional kitchen.

The second thing I loved about Jerry's knife is that, because the blade's distal taper and taper from spine to cutting edge are perfectly balanced with this knife's particular handle, it was an eye-opener to feel how totally and effortlessly under control the blade is at all times. A lot of knives like this that I've seen and used, commercial and custom, are just too heavy in the blade and therefore, IMHO, less safe - at least for a guy like me.
 
No direct feedback on the knife, as I am not a chef.

But HOW COOL is it that Jerry Fisk will come on here and ask for advice?!? One of the top knife makers in the world still looking to improve, this is what it's all about.

Much respect and admiration,

John Frankl
 
I am just a nobody who loves to cook & loves knives. I think it is perfect. I only WISH i could afford something as elegant & functional & beautiful as this knife !!!
 
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