Well designed custom chef knives?

B . Buxton said:
I don't think you can beat a carbon knife, either in the kitchen or the woods, I know stainless has come a long way and its less maintance, but carbon doesn't require much care either, my wifes proof of that. ;)

Bill
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Carbon becomes problematic with high acid foods, both in terms of patina(if that is a problem for the user, it is for me) AND in strong metallic infusion interfering with delicate flavors.

I like carbon, but prefer stainless in the kitchen...it is all in who makes the knife and how it is designed, in my experience.

JD Smith has a Devin Thomas stainless damascus kitchen knife that I would cut off a finger for.

Best Regards,

STeven Garsson
 
Joss,

I agree with STeven that Phil Wilson makes some of the best kitchen knives around. I have two.

The first is a 6" fillet in CPM420V:

CPM420VFillet002.jpg


This is a 9" Chefs in CPM10V:

1134950744-Phil_Wilson_4.jpg


They both cut extremely well and stay sharp.

Jim Treacy
 
Kohai999 said:
Carbon becomes problematic with high acid foods, both in terms of patina(if that is a problem for the user, it is for me) AND in strong metallic infusion interfering with delicate flavors.
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do you speak from experience? the thing is, i had the same concerns before i almost completely switched to carbon steel kitchen knives, but the problem never occurred (and we cut everything with these knives). i think it is crucial to rinse the knives immediately after use and wipe them dry.

regards,
hans
 
Joss said:
All,

I am curious who people would recommend for a custom chef knife. As a knife collector and someone who likes to eat, I like the idea of a custom chef knife - in particular one that would be handforged and made of a good carbon steel.

However, the ones I have seen have left me unconvinced, for a variety of reasons (quirky designs, thick stock, heavy weight, etc). Some I have seen that were very nice indeed were of a Japanese design, which works fine for some uses, but is not so good for many Western cooking.

Any idea?

Thanks,

Joss
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Go here for advice.

Many, many names and knife shops, it just depends how much you want to spend :D
 
brightred said:
do you speak from experience? the thing is, i had the same concerns before i almost completely switched to carbon steel kitchen knives, but the problem never occurred (and we cut everything with these knives). i think it is crucial to rinse the knives immediately after use and wipe them dry.

regards,
hans
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Hans....TOTALLY speak from experience....which is why my carbon knives are in a chef's carry case in my pantry, and not in my knife block.....yes...IF you rinse and wipe.....patina/corrosion is minimal....BUT that doesn't always happen in my kitchen, and the upkeep was starting to irritate me. If I leave my stainless knives in the sink.....ovenight....they get some little rust dots, which clean right off.

AND...the knives on your rack have patina, mostly.....I like shiny!

Best Regards,

STeven Garsson
 
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Kohai999 said:
yes...IF you rinse and wipe.....patina/corrosion is minimal....BUT that doesn't always happen in my kitchen, and the upkeep was starting to irritate me.
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aha, we have a tidiness issue here! :)

thanks anyway!
hans
 
brightred said:
aha, we have a tidiness issue here! :)

thanks anyway!
hans
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I think it's a simple issue that some people don't want to fuss over cleaning their knives after anything they cut.
You make dinner, rince off the blade, and go eat...come back an hour later and your blade has a spotty patina. Some people just don't want that.
Stuff like CPM154CM, and from what I'm learning some of the swedish stainless is great for kitchen knives.
 
SShepherd said:
I think it's a simple issue that some people don't want to fuss over cleaning their knives after anything they cut.
You make dinner, rinse off the blade, and go eat...come back an hour later and your blade has a spotty patina. Some people just don't want that.
Stuff like CPM154CM, and from what I'm learning some of the swedish stainless is great for kitchen knives.
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BINGO, Sean!!!!!

UHB-AEBL and 12C27 are being reported as wonderful for kitchen knife applications.

Best Regards,

STeven Garsson
 
I world suggest two makers here an the forum...

Butch Harner makes a really nice knife. Well balanced, surprisingly comfortable with a very useful distal taper. Although this one is stainless I'd love to see one with a carbon blade!

harner_chef.jpg



Ray Richard makes a superb knife for the kitchen also. I use this knife a lot! Just a beautiful feel to it, holds a screamin' edge (again, a beautiful distal taper), comes back well with a steel... there's just something about this knife I really like to use... :D

richard_slicer.jpg



Gotta say, I keep returning to this piece as my go-to in the kitchen (as in in-hand 3-4 hours a day). It is a Shigefusa, handmade by Japanese master smith Tokifusa Iizuka. Waited a little over two years for it, but well worth it! The thinnest custom chef knife I own, what a pleasure to use! :D

shigefusa_chef.jpg



Current favorite fillet knife is by Tim Scholl J.S.... this is a cool knife to use!

scholl_fillet.jpg




Hope this helps,

-Michael
 
SShepherd said:
I think it's a simple issue that some people don't want to fuss over cleaning their knives after anything they cut.
You make dinner, rince off the blade, and go eat...come back an hour later and your blade has a spotty patina. Some people just don't want that.
Stuff like CPM154CM, and from what I'm learning some of the swedish stainless is great for kitchen knives.
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couldn't agree more. cleaning is laborious, you really have to get used to it to prevent your knives from disintegrating into rust. but that is, imo, the only downside of carbon steel kitchen knives.

regards,
hans
 
Kohai999 said:
It's all who you know, Joss....if you want one, e-mail me the specs, and I will do what I can...no promises, but I do have some leverage.

Best Regards,

STeven Garsson
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That would kind of suck for those of us in line.
 
Barty said:
Nope. Just don't like it rubbed in my face.
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Well...if I can get Joss hooked up, than I won't write anything about it on public forums, OK?

Can't tell you how many times that I have been bumped down due to someone else's drama...it happens.

Best Regards,

STeven Garsson
 
Kohai999 said:
If I leave my stainless knives in the sink.....ovenight....
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The horror! Next you're going to tell us you put them in the dishwasher!


Another name springs to mind... Murray Carter. Haven't used any of his knives, but they sure look nice! Anybody got any experience with these?

Kind regards,

Jos
 
Jos said:
The horror! Next you're going to tell us you put them in the dishwasher!


Another name springs to mind... Murray Carter. Haven't used any of his knives, but they sure look nice! Anybody got any experience with these?

Kind regards,

Jos
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I don't put fine kitchen knives in the dishwasher, and the reason that they sometimes get left overnight in the sink is because I have explained to my wife to KEEP them OUT of the dishwasher.

Murray's knives are great!....BUT even with the laminated edge, you still get about 3/16" of patina if you don't take constant effort to polish.....SOOOO..the Muteki knives are in the same case as the other carbon blades.

Best Regards,

STeven Garsson
 
As both a chef and a knife collector I enjoy the ritual of cleaning and drying my knives...they are more personal for me and I get a bit more fondling time! :D

I find it slightly confusing that a group of knife aficionados would think that taking the bit of extra care to keep the carbon blades rust-free (though pleasantly patina-ed) a bother.....good for the safe on a forged bowie, but not good for *use*.....hmmmm :confused:


But, as always, YMMV....

-Michael
(Wouldn't leave a Shigefusa in the sink overnight any more than a Kious :D )
 
Chefget said:
I find it slightly confusing that a group of knife aficionados would think that taking the bit of extra care to keep the carbon blades rust-free (though pleasantly patina-ed) a bother.....good for the safe on a forged bowie, but not good for *use*.....hmmmm :confused:


But, as always, YMMV....

-Michael
(Wouldn't leave a Shigefusa in the sink overnight any more than a Kious :D )
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I hand rub the 2 carbon forged(hunter and fighter) that I use...and use them infrequently....doing it to the 12 kitchen knives that I regularly use to keep them patina free would become a PITA.

Best Regards,

STeven Garsson
 
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