New Burt Foster Kitchen Knife

Great piece. I'm not a fan of the offset handle, but this is a great knife, clearly.
 
Makes me wish I cooked more. Very nice knife would like to feel the offset handle looks like it would work very well
 
I love Burt's knives. I'd never leave the kitchen! :thumbup::thumbup:
 
JParanee said:
Makes me wish I cooked more. Very nice knife would like to feel the offset handle looks like it would work very well
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Very nice, is right!! Would keep me in the kitchen more. Depending on the height of your normal cutting board/area, the offset handle could work well. Really like the design.

- Joe
 
Extraordinary!

Love it all, including the offset handle and heartwood/sapwood combination.

Great score, Barty... and exceptional work, Burt.
 
awesome
LORDY
blows my mind.
a new level of fantastic beauty
i enjoy cutting up in the kitchen but oh my :D
all good
buzz
 
Now that's just damn cool, A#1!

Beautiful Work!

You'll have fun using that knife. Don't cut your finger when you get distracted when you are admiring that work of art.
 
Burt Foster is genious level in forged knives (in my opinion) i have 2 MS and 1 JS of his, this knife pushed it to a higher level.
Paul.
PS If i ever think i know anything on making knives i will come back to this thread and remind myself "i am un idiot"!!!
 
flawless, what a fantastic blade, and combined with the wood, handle shaping and overall design. Something to aspire to:)
 
I just wanted to give an update on this knife.

I've had the knife for about three weeks and have used it daily in the kitchen.

In-hand, the knife is as beautiful as in the photo. The subtleties of the carbon migration are fascinating. The finish on the stainless flawless. The transition into the bolster and from there into the handle is superb.

The balance is right on the bolster which is just right for most cutting tasks. The ergonomics of the handle are fine. I like a little larger handle because in my hand it makes a number of different grips feel right. The angle is not an issue at all for me and it is very similar to the Wustof santoku I have (had) been using. Just to be clear, the handle is not offset in the way that some bread or sandwich knives are offset.

As far as standing up to everyday use, no problems whatsoever. The stabilized handle looks the same as the day it arrived. I wash and dry the knife after use but no extra care beyond that. One of the great aspects of the laminated blade is that it actually looks better as the patina develops so there is none of that new knife anxiety as the first blemish appears on the carbon steel. Of course the stainless covering most of the blade and the bolster keep it much more maintenance friendly (and it looks great).

So far I've kept it razor sharp by the occasional stropping with green compound. I've never had much luck steeling to realign an edge. Probably technique.

I'll try to get some in-use shots soon.
 
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