Kitchen knife suggestions (high end)

C

Cliff Stamp

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Right now as a wedding gift I am considering a K14 from George Tichbourne :

http://www.tichbourneknives.com/Web_page-_chinese_cleaver-_NBL.jpg

Does anyone have any other suggestions on a similar style from another maker. The restrictions are that is should come in at under 200$ (CN) -and- (this is the kicker) it has to be ready before the end of June.

As well I am thinking of packging this with a very simple sharpening system. I thought about the Sharpmaker, but there are too many options for a novice. Two bevels, two rods, flats or corners etc. .

I am thinking of a simple fixed fine v-rod setup. I will offer to handle any regular sharpenings which should be very infrequent with a quality knife and regular use of the v-rod setup. Suggestions?

Problem of course with this is getting the edge on the blade at the same angle as the knife. If they don't match the first attempt at sharpening will just be a long frustrating affair. I may just get a Sharpmaker and video as it would be more useful overall.

-Cliff


[This message has been edited by Cliff Stamp (edited 04-30-2001).]
 
I highly recommend the kitchen knives of Murray Carter. Though they would have to be shipped from Japan, I don't think the shipping is that expensive. They do have a high carbon steel core, so if your friend is not the type to care for them I would go stainless. They are extremely tough, though, and hold an edge forever. The David Boye kitchen knives are very nice, and stainless, but somewhat fragile (as I'm sure you know). If you don't cut bones, or drop them on tile, they cut forever.

Paul
 
Check out Lee Valley Tools. They acquired a large number of French carbon steel blades a couple of years ago, and also have some gorgeous Japanese traditional chef's knives (carbon steel, laminated, I believe). George Tichbourne's blades as you know are also highly recommended.
 
You will not go wrong with any of George Tichbourne's knives. I have several and I love them all.
If you are looking around, also check out Thomas Haslinger's work, and Ed Storch. Each has his individual style so that would be a matter of personal taste and availability. I think Thomas' work is particularly beautiful.
In the prod/semiprods, Hattori are superb, if you pick the right knife for the job to eliminate the possibility of chipping on bone or the wrong cutting surface. That's been dealt with here at length before. I have two and have had no trouble: but I'm very careful with them.But a knife/cleaver that size would probably be way over the budgeted amount.



[This message has been edited by HJK (edited 05-01-2001).]
 
I will only suggest some sharpening systems, as I don't know of any superb kitchen knife. First off, there is the original Crock Stick out there, which is excellent. My only complaint with it is that it uses cylindrical stones/rods instead of triangular stones (this is quite probably Spyderco's own design). This in turn makes it easy to round your knife's tip (a very important thing for a kitchen knife). Other than that it fits the bill nicely.

Second, a Sharpmaker is hard to beat. Models 203 and 204 have some differences, but for the overall usefulness a 204 is a must. And yes, it'll take some time to adapt the knife to the Sharpmaker's angles. But a kitchen knife, being considerably thinner than most knives will not pose too much of a problem, unless it is made of a super hard steel.
 
I have a Trace Rinaldi TTKK in BG-42 that I absolutely love. This knife sees most of its service in the kitchen. It is a very versatile design with a great deal of eye appeal. It will be nipping at the heels of $200CDN (not sure of the coversion rate).

I also have a K3 and K6 from George Tichbourne. I would encourage you to get the K3 vegtable knife as a good mate to a larger knife (in my case the K6). Darn... that's $200CDN not, $200US
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I can personally recommend both makers. Both offer a lot of knife for the money and will provide years (probably decades but, I haven't owned them that long yet
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) of enoyable use and good memories.

Stay Sharp,
Sid
 
Hi Cliff

I have thought the Spyderco Bill Moran FB 02 would make an excellent kitchen knife. I like the blade shape and size for kitchen use. You know as much about VG 10 steel as anyone. I have seen it advertised for 59USD. All of that said, I have not actually seen or used the knife.


Thanks for all of your valuable inputs to the forum.

Ardy

 
Cliff,does it have to be a custom?

How about the Fallkniven Blue Whale Chef's knife made of VG-10 or their White Whale Santouku Chef's knife.

I have had nothing but good experience with Fallkniven knives.

------------------
Ron,
Bremerton, Washington
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I would like to second the Murray Carter suggestion. He has a website and e-mail connection, which I will try to find and post. He sometimes has hand-forged kitchen knives in stock, and ready to ship. In addition, his Muteki line of semi-custom knives are almost as impressive as the hand-forged models. He usually has a number of them ready to go. His response time is very good, even from Japan.

DPD
 
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