kitchen knife kith?

timos-

timos-

Knifemaker / Craftsman / Service Provider
Joined
Oct 22, 2012
Messages
2,214
Any of you shoptalk folks interested to have a kitchen knife kith this year?
 
"knife in the hat"...like a random knife swap. There has been a history of these here but I dont believe there has been one for just kitchen knives.
 
coolness, should there be any limitations to size or type? 6-7" petty or maybe 8-10" chef knives? or multiple categories.
 
I might be interested. I do paring and medium utility knives regularly. Not sure I'd have time for a full petty or larger.
 
I think for christmas would be fine. Looks like maybe we should try two categories, paring knife and petty knife. I would like to make a petty.
 
I think someone needs to run this by Stacy. I am in for doing a kitchen knife KITH, but I don't think it should supplant the typical Christmas time KITH--just my thoughts.

Be Careful :rolleyes:
 
I don't mind any KITH or other swap thread someone wants to run. I see no reason this would interfere with the Christmas KITH if you want to run with it. I would participate.


My caveats are:
1) Most important - Keep the KITH KISS . Keep it simple. Don't make categories or restrictions. If it is a true KITH, just let the participants make their knife of choice and submit it for the exchange. If someone feels they would be getting a bad deal by making a Yanagi-ba and receiving a paring knife, then they should not join in the KITH. That said, set a reasonable value level to strive for. Something between a retail value of $100 and $200 is the norm.

2) Keep track of the KITH as it goes along. People will say, I'm in, and then fall by the wayside. Keep all email and contact info in a file for tracking the participants and the knives as they get shipped and arrive.

3) Don't make the KITH too long. 60 days is more than long enough. If the participants can't make a kitchen knife by July 4th ( for example), then it isn't likely that six months would be better.

4) No one is in the actual KITH until they complete their knife and post "I'm Ready".
 
Well hey it seems like there is enough interest to do this.

Thanks for chiming in Stacey and giving some guidance. I just want to say that my idea for categories isnt about value at all but rather purpose. I use a paring knife about 0% of the time in my kitchen. While its always cool to see and appreciate someones work I would hate if I never used it. Then again hey maybe a handmade paring knife would turn me on to using them so Im cool with your suggestion to have no category. I just dont want anyone thinking the idea was about value.
 
timos, that is what makes this place so cool--lot's of different input from lots of different folks. I have decided I would push myself a bit and make a true 'chefs' knife if this happens. Thanks for your idea!
 
If you wanted some suggestions on the KITH parameters/rules:

Workmanship, quality, and value will vary, but all submissions should be of the best quality work the maker is capable of.
The knife should be a kitchen or cooking knife with a blade of 4" or more. Style, type, function, etc., is the choice of the maker.(note - This should keep small paring knives out of the KITH - see note below)
Materials are the choice of the maker, but they should be suitable for culinary use.
The handle can be any suitable material and style for kitchen use. It should be durable and washable.
All construction work on the blade and handle should be done by the submitter (no pre-made or purchased blades). Water-jet cutting of blanks, and handle material source is the makers decision.
A blade edge cover, or a sheath/saya should be on the blade for shipping and storage safety.

Note:
The reason I suggest full size kitchen knives is that a paring knife is just too plain and simple for a KITH. The KITH should reflect workmanship and quality. The KITH should also somewhat challenge the maker to do his best. Nothing wrong with a good pairing blade, but there is no challenge to making one, either.
 
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