Starting a 100% Made in USA Production Cooking Knife Company - Would Love some Feedback

Hi! If you'd like to market your knives here my preference would be for you to purchase the proper membership level to do so and support this forum!

 

I would guess a knifemaker or dealer membership would be best, but the people most qualified to let you know would be the mod staff! They're really helpful!

As for my knife handle preference, I'm very partial to linen micarta. Looking forward to seeing your knives and good luck!

Oh, also I'll see if I can notify the mods that you have some questions.

 

I just cast a vote for G-10. Because most of the Spyderco knives that I do a lot of hard work with are G-10 handled and they seem to do quite well for the most part. But I could live with just about anything you have in the overall selection you put up. A USA made knife company always gets my interest. I wish you extremely well in your ventures and hope your dream comes to fruition.

Also with all the culinary knives I have that are not Spyderco and I'm speaking of J.A. Henckel in particular>> most of those have some type of black polymer type handle that I find is easy to clean and maintain and I wouldn't mind seeing something like that.

My other Spyderco knives I use in the kitchen and for field dressing and game processing have FRN ( fiberglass, reinforced nylon) handles and I forget what type of polymer handle the Spyderco models K-04 & K-05 have but they are nice as well.

I'm just not as particular on handle materials like many of my Brethren here at BF are>> just as long as they are relatively easy to clean, maintain and keep sanitary and have good purchase/grip I'll be fine with them. Good luck and please keep us posted. >>> JD

 

Many mainstream commercial kitchen knives from the well-known brands use POM (Polyoxymethylene), which I didn't see mentioned in your poll.

Whatever you go with needs to be able to handle a kitchen environment. Being left sitting in water overnight, the heat and detergents from a dishwasher, etc. Even though it's a bad idea to machine-wash kitchen knives, people will do it.

Also, whatever you use should not put off toxic fumes if the handle comes in contact with active burners on a stove. It may ruin the handles and damage the knife, but you don't want it also killing or sickening customers or their pets.

Be careful with your branding. If you stick with "Artisan & Revere" you may run into some discussions with the folks at Corelle Brands, who own the Revere / Revereware brand names as well as Chicago Cutlery.

 

My vote would be G-10, Wood, or Linen Micarta they are the ones I find best suited to regular kitchen use.

 

I vote for g10 because its the least common on the kitchen knives I've looked at that interest me recently. I will say I havent been actively looking at culinary blade offerings, so they may be more common. On production stuff it is pretty uncommon for me to see, so it seems fun to change that. Plus the colors available open up many different looks without difference in manufacturing or pricing being very noticeable.
Also from a manufacturing viewpoint, since g10 is the only one of these materials that actually has a 'standard' resin/fiber/cure process recipie, then it would be the most consistent across the most suppliers.

Maybe I'm off about that, but it seems logical. Probably not anything that would make a difference unless your scale gets pretty massive.

 

I am not a professional chef nor even an especially skilled home cook, though I do have some basic knowledge and preferences for kitchen knives. My knife needs for the rest of my life are already covered, so I am not personally in the market for new ones.

I have a couple of kitchen knives with handles made from linen micarta, one with POM, a couple with ABS resin, some with resin-infused Pakkawood of different types, and one with tagayasan ironwood. These are all just regular production knives, no customs.

I only mentioned POM as an option you left off. That may have been intentional. I am just a casual poster making a couple of comments from a layman's perspective.

 

@ArtisanRevere is your intended market professional chefs or home kitchen cutlery? While there will often be similarities there are going to be some diversions from one to the other.

 

G10 is a top contender in my view of this as well due to the versatility of the material it can be finished rough or smooth is machinable and comes in numerous color options.

 

• 
  Support BladeForums!
  Paid memberships don't see ads!

There is one category you are forgetting. Natural rosewood.

Woods like cocobolo, kingwood and African blackwood are naturally dense, waterproof and beautiful. If you are intetested, please send me an email.