Kitchen duty....

Tom Krein

Tom Krein

Joined
Feb 11, 2003
Messages
1,628
These are destined for the kitchen...

I built these for one of my customers to give to his wife. They have matching textured tan G-10 handles with black liners. The 6" Santoku is CPM 3V, the Micro Chef is also CPM 3V and the Ultimate Caper is D-2.

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Here is a Micro Chef with blue Giraffe bone! I really like the Giraffe bone, seems to always turn out very nicely!! Check out the blues in this one...

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Thanks for taking a look!

Tom
 
Beautiful Kitchen knives Tom,and I hope your Christmas was a good one & Happy New Year ,too.
Tom's knives need no introduction,and I know you all know that.I have an 8" Chef from Tom,that see's action every day,going on one year.Same edge on it,stropped a few times on an EZ Lap diamond steel.It is a proven performer in my kitchen,hands down,I use it for a lot of tasks I would usually go for another type of kitchen knife to do,making it definitely one of the best I've had,very versatile.
I have smooth G-10(G-10 being one of my fav.'s),and of all the smooth G-10 knife handles I've had,Toms finish is the grippiest,I don't know how he does it.
But keep doing it Tom!
Whoever gets this set is a lucky cook!! That Blue Bone is stunning as well.
Very nice Tom & Thanks for showing,
-Vince
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That would be the perfect kitchen set for me. If I was a smart fella I'd toss the collection of kitchen knives I have and replace them with those three. Very, very nice.:thumbup:
 
Peregrin said:
That would be the perfect kitchen set for me. If I was a smart fella I'd toss the collection of kitchen knives I have and replace them with those three. Very, very nice.:thumbup:
Click to expand...

Gary,I garauntee you'll say "Why did I wait so long to order them!?"
Here is two nice pictures Tom took when he first made it for me
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Those look wonderful Tom. What is the lengths of the chef and santoku?
Also, a warncliff paring knife - I think that is a winner!

p.s. when is your website going to be up?
 
Tom, what is it about CMP 3V (a non stainless steel) that leads you to use it in kitchen knives, over a high end stainless ? and how much "extra care" is needed to keep the blade "pristine". i have a knife with this steel which i used to field dress a deer late in the evening and didn't clean it off 'til morning and a little staining resulted. roland
 
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