- Joined
- Aug 6, 2007
- Messages
- 5,060
This here's the real test of a knife 
all joking aside I learned alot by preparing an exceptionally delicious stew, I learned alot about geometry of a knife, the practicality of my design in real world use. I have been captivated by kitchen knives, particularly the japanese brut de forge or kuro ichi type knives. Dave Martell, Butch Harner and the cool dudes on knifeforums kitchen forum have helped me out with alot of information. Kitchen knives, the real ones, are a world unto themselves in the knifemaking world. Things that fly in the everyday knife circles would not work in the kitchen knife world, like making a sword is not just making a big knife, making a kitchen knife is not making a knife. One of the biggest overriding factors is thinness! Thin like you never thought a knife could be, transparent steel *cough Butch*!!!! well, not that thin but damn close. It's hard to understand kitchen knives without seeing a really well made one, but it's better to understand them by using one.
It's been said before kitchen knives are one of the last places where a blade is used fulltime by professionals all day everyday. that's a serious test by dudes serious about they're knives. In my quest to make even acceptable kitchen knives I was trying to work things out in the shop, trying for thin thin thin and the right shape, right edge geometry and still but I was neglecting something very important, actually using the knife in the kitchen! I learned 60% of what I need to improve on from cutting a carrot, skinning a potatoe, trimming meat. I can now go back to the shop and continue the quest.
all joking aside I learned alot by preparing an exceptionally delicious stew, I learned alot about geometry of a knife, the practicality of my design in real world use. I have been captivated by kitchen knives, particularly the japanese brut de forge or kuro ichi type knives. Dave Martell, Butch Harner and the cool dudes on knifeforums kitchen forum have helped me out with alot of information. Kitchen knives, the real ones, are a world unto themselves in the knifemaking world. Things that fly in the everyday knife circles would not work in the kitchen knife world, like making a sword is not just making a big knife, making a kitchen knife is not making a knife. One of the biggest overriding factors is thinness! Thin like you never thought a knife could be, transparent steel *cough Butch*!!!! well, not that thin but damn close. It's hard to understand kitchen knives without seeing a really well made one, but it's better to understand them by using one.
It's been said before kitchen knives are one of the last places where a blade is used fulltime by professionals all day everyday. that's a serious test by dudes serious about they're knives. In my quest to make even acceptable kitchen knives I was trying to work things out in the shop, trying for thin thin thin and the right shape, right edge geometry and still but I was neglecting something very important, actually using the knife in the kitchen! I learned 60% of what I need to improve on from cutting a carrot, skinning a potatoe, trimming meat. I can now go back to the shop and continue the quest.
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)just to see how each performs. Enjoy!
