Looking for Someone to Make Kitchen Knives

C_Kyle

C_Kyle

Joined
Feb 7, 2005
Messages
1,086
Who has made kitchen knives before? I would like to commission a small set with 8 matchig steak knives. I'd like a visible hamon on the blades, micarta slabs, and my wife needs to be able to maintain the knives. The knives don't need to be damascus or laminated steel, nor do they need bolsters or butt caps. I just want a nice, hand-made set that we can use and enjoy.


7" Santuko

8" Serated Bread/Carving Knife

Carving Fork

2.5" Paring Knife

5" Utility Knife

4.5" Steak Knives
 
I personally very liked sando's (steve's) set. I make kitchen knives also but there are real good artists and masters in this forum. Dont buy a kitchen set from a novice (for example me :D ), they mess up with steel :D ;) ...
 
Thanks for the info. My firewall is blocking Sando's website; are there any pics on the Forums?
 
Thanks, guys!

But I'm just a hobby maker too. I wouldn't be able to take that order, sorry. (I did make a set of steak knives once. Dang if it didn't take me forever to make a matched set!)

Gee sounds like a nice set, tho. You need a carbon steel, kitchen knife maker, Hmmm..... There's not that many of those around

Steve
 
Steve, I was finally able to check out your site, and saw that you didn't take orders. I understand, I guess it would take a while to make a matching set. Although, I don't think I am looking for something extravagant. Basically, if all the blades have a hamon and matching handles(made simple by micarta), and my wife can clean them in the sink; I'll be happy. I'll even settle for 4 steak knives instead of 8. It's just my wife and I, so we don't need 8 steak knives, I just figured 8 would be enough for whoever comes to dinner.

Thanks.
 
I just thought of a couple that hang out here!

Here's a guy that makes kitchen knives and hamons: http://www.jcbknives.com/

Here's a PRO that builds kitchen sets: http://www.rayrogers.com/

Another pair of swell makers that work with hamons is Dan Koster and Michael Burch.

Hmmm, the more I think about the more I realize there LOTS of guys here that could/would do it.

As a side note, I've found there is a huge demand for custom kitchen blades and not enough makers.

Steve
 
Thanks for the info. I hope to hear from some makers that frequent this forum. I also looked at BLGoode's knives, but have not contacted anyone yet. I'm still open.
 
7" Santuko - Not a problem.

8" Serated Bread/Carving Knife - problem. (serrations = not easy for me)

Carving Fork - would this need to be forged?

2.5" Paring Knife - hollow ground?

5" Utility Knife - not a problem

4.5" Steak Knives - serrated? (problem again :()



How much you looking to spend?
 
Yes, how about posting some more design specifications and an idea of the budget. It's hard for someone to consider the job without such information.
Got any pictures or examples of a kitchen set that you like?
 
Rhino Knives was my first thought but haven't seen hide nor hair of him for months. Hope he is doing well.

RL
 
Daniel,

The only bread knife I've ever used was serrated, that's why I said that. If a plain edge will work as well for bread, then that is fine. I don't want serrated steak knives.

I'm not sure on the price. Before I say a price that might be too low or too high, can I compare a handmade set to quality production set, like Henkles 4-star, or something?

As for specs, I think the most difficult thing I am asking for is the hamon. The knives do not need to be forged, stock removal is fine. I would kind of like D2, but getting a hamon out of it is difficult, I've read; whatever steel that would produce a hamon and require less maintenance. The blade thickness should be about 1/8" or so. I don't want super thin knives, nor do I need 1/4" beasts. I don't need bolsters, just linen micarta slabs on flat ground blades. All I want are simple user knives, with the exception of the hamon.

I've tried to answer the specs question. If I've missed anything, just ask me specific.

Also, I'm new to custom knives, so don't get offended if I give a low-ball price, just correct me.

Thanks.
 
I,m up for the task but with the Blade show coming up fast time might be an issue. can do serration needed for anyone else making them :eek:
 
hamon on a fork? :D :p

(just kiddin, wulf)


you probably wouldn't like a bread knife without serrations - just being honest.

A knife with a hamon can be a user, but not at a user price.

If you're sold on the hamon, then why not go all out and get a truly beautiful set with comfy, stunning handles?

If you're sold on the "user" aspect, then you might even consider having someone make you a set from pre-made blanks available at knife-suppliers. That would definitely bring the cost down. Probably to about $50/knife = $450.
 
Daniel,

The prices you listed are about what I was thinking, I just wasn't sure. The micarta is optional, I thought it might be best for cost and durability. Can you give me example/pics of what you would do?

Kim,

What do you propose?
 
Hamon would look better on a spoon, IMHO. Sando, next time you have to do a matched set look into wtare jet cutting or laser cutting. That'd be the way to go, although you may have to have 10,000 of them made! :D
 
Daniel,

The santokus look very nice. How's the maintenance with the 1084?
 
same as any high-carbon: keep it oiled and it will last a long time.

The reason for rust is either moisture or chemcial.

A hamon finish is hand-rubbed. So, if there is any tarnish, you can just rub it out with a light polishing compound. That covers the chemical part.

The moisture part is easily solved by understanding and remembering the principles of condensation. If your blade is hot (from washing or use/friction) and you let it sit - as it cools, the air around it condenses as moisture on the blade = rust. When you wash your high-carbon steel, dry it off well, and let it sit in the air for an hour or so before you store it. If you want, apply a very light oiling with mineral oil - but it is not always necessary. Again - depends on the finish and your climate.


Thanks for the compliment. ;)
 
Steve,

My downfall was the handles! They were hidden tang, so all the matching had to be done by hand. Full tang would have been easier, now that you mention it.

steak.jpg



Steve
 
You must log in or register to reply here.
Back
Top