Knives for the Seattle Show by Adam & Haley (video added)

Adam we talked awhile back on the phone. I actually had great results parkerizing 2 blades this past week with some tips you gave me. I gave you props for this on my Instagram page.

Those chef knives look plain fantastic. Is there some research somewhere indicating that parkerized blades are food safe? I only ask because I am curious myself.

Great work, love seeing your stuff.
 
so excited!
 
I regret not being able to admire the achievements of these two fantastic knife makers .I appreciate here to see some of their work both of you thank you.
Adam more time passes and I love more what you do. Congratulations again to you both and good luck for the show in Seattle

allain
 
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Thank you all for the kind encouragement and enthusiasm! We are very excited about this show and to visit with this dynamic group of makers and enthusiasts!

A.
 
Adam and Haley,

That is a really nice array of blades you are bringing.

I especially love the kitchen knives...and since I am a Koa nut, that Damascus Gyuto is my fave..:cool:

looking forward to finally meeting you both in person - I'm hoping to make the pre-funk at Dave's shop as well

Bill Flynn
 
Such a great line up of knives. Kitchen and otherwise.

Not a one I would not love to own!
 
We're having knuckle Dragger issues getting a video to embed in the first post but we'll keep trying. Check this out. Haley's testing one of her blades in the kitchen and slicing freestanding grapes.

[video=youtube;h7cpuX_bObQ]https://www.youtube.com/watch?app=desktop&persist_app=1&v=h7cpuX_bObQ[/video]
 
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Those are awesome. You really capture that traditional theme with a modern look.
 
The "twisted W" Bird & Trout is an absolutely stunning piece - amazing aesthetic! It was a show stopper in Seattle for sure.
 
I agree, the video of slicing the grape was incredibly impressive. I look forward to meeting you Haley at Blade! - Karen
 
These knives were incredible. This show was the first for me with so many top end makers and knives-and it didn't disappoint. For me, the bird and trout was probably my favorite, but seeing how thin and watching the flex in the kitchen knives was impressive, too. It was great getting to meet both of you and thanks so much for putting up with all of my questions. Good luck at Blade.


Jeremy
 
Just heading to the airport to make the return to remote Alaska. What an incredible show! The scope and quality represented here is truly humbling. This year's venue was the best I've seen. Beautiful show room with excellent lighting and fantastic flow. The BladeGallery crew really did it up. Seattle continues to impress with its beauty and the world class culinary culture. There was an impressive showing of chef's knives here, but by no means a lack of variety. This collection of makers represents the top range of both performance and art. Very glad to be a part of it, and already looking forward to next year!
A.
 
It was a great pleasure meeting you guys in person. Hope to do it again sometime. Learned a lot about knives (especially kitchen knives), and what "sharp" really is. I think maybe ABS should add grape slicing to to the Masters test. The bad news is I'll never be happy with my Shun knives again. Or maybe that's a good thing. - - All the best at Blade.
 
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