Why The Best Chefs Use Handmade Knives
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Date: 2020-05-20
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Comments and reviews: 10
Dewayne
Lord forgive me, I must wade into the scuffle once again. But ok, here is my thoughts, take them, leave them return fire, whatever. I'm just a guy that started making knives one day because I broke a 300 semi custom knife. I started using files because I wanted a knife right then, that very second. The next I was done. It was not a beautiful sight, I even carved a little rooster in it, which was also horrible, so I wrote bad rooster by it and that's the business now! But anyways. I see a lot of dudes bashing her, but here's what I see, competition (this is good, with no enemy/competition, you get sloppy, old, and die useless. I had to learn absolutely everything on my own, yeah, she had her dad, I'm trying to get my daughters to learn to make sharp things, so that's cool. She also looks like she uses what shes got available, and has apparently built a name for herself, and the Bill's are paid. gotta respect that! The fact that she has breasteses, taking a mans job, in a field mainly full of roughneck guys, I'm gonna have to give her 2 thumbs up on all this. Btw, I still use rasps often, as long as you do proper checks, they can make outstanding blades! Cut her some slack, or make one better, after all, this is America!
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Lord forgive me, I must wade into the scuffle once again. But ok, here is my thoughts, take them, leave them return fire, whatever. I'm just a guy that started making knives one day because I broke a 300 semi custom knife. I started using files because I wanted a knife right then, that very second. The next I was done. It was not a beautiful sight, I even carved a little rooster in it, which was also horrible, so I wrote bad rooster by it and that's the business now! But anyways. I see a lot of dudes bashing her, but here's what I see, competition (this is good, with no enemy/competition, you get sloppy, old, and die useless. I had to learn absolutely everything on my own, yeah, she had her dad, I'm trying to get my daughters to learn to make sharp things, so that's cool. She also looks like she uses what shes got available, and has apparently built a name for herself, and the Bill's are paid. gotta respect that! The fact that she has breasteses, taking a mans job, in a field mainly full of roughneck guys, I'm gonna have to give her 2 thumbs up on all this. Btw, I still use rasps often, as long as you do proper checks, they can make outstanding blades! Cut her some slack, or make one better, after all, this is America!
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Condor1970
Not to disparage custom knife makers in any way, but I worked in a restaurant long ago and cooked everything from pizza, steak, pastas, chicken, fish, etc. To every real cook/chef I knew, knives are a utility item. They're not a fancy set of hand-made knives, or fancy Damascus steel, etc. Usually, cooks/chefs use knives that are standard hardened steel, with bake-lite or plastic handles for cleanliness and bacteria prevention. NEVER WOOD! Knives got USED and ABUSED so heavily, that spending tons of money on fancy knives was not only bad financially, but fancy knives don't make the finest dishes taste any better. In a restaurant, you are so busy, you do not have time to deal with fancy knives. If you need an edge, you give the knife a few quick strokes on the steel to get a nice utility edge, and it's back to work. I can see how super sharp Japanese knives are helpful for properly slicing and presenting Sashimi, but for anything else that is actually cooked, standard restaurant quality knives are more than sufficient. Besides, the money you save will allow you to buy some more steaks and beer. LOL
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Not to disparage custom knife makers in any way, but I worked in a restaurant long ago and cooked everything from pizza, steak, pastas, chicken, fish, etc. To every real cook/chef I knew, knives are a utility item. They're not a fancy set of hand-made knives, or fancy Damascus steel, etc. Usually, cooks/chefs use knives that are standard hardened steel, with bake-lite or plastic handles for cleanliness and bacteria prevention. NEVER WOOD! Knives got USED and ABUSED so heavily, that spending tons of money on fancy knives was not only bad financially, but fancy knives don't make the finest dishes taste any better. In a restaurant, you are so busy, you do not have time to deal with fancy knives. If you need an edge, you give the knife a few quick strokes on the steel to get a nice utility edge, and it's back to work. I can see how super sharp Japanese knives are helpful for properly slicing and presenting Sashimi, but for anything else that is actually cooked, standard restaurant quality knives are more than sufficient. Besides, the money you save will allow you to buy some more steaks and beer. LOL
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Michael
The quality of knives have gotten so much better. some love the German steel knives others love the Japanese white and blue steel knives and then there is the Japanese VG-10 steel. It is said to be the best steel out there and they do not export i. But I have seen some very high end German companies using VG-10. I have read many of the comments and it seems it goes beyond steel and shape but how it feels and cuts. Prep work is hard laborious work and as it has been said always good tools make for a better job. So weather you can use a Walmart special or a Bob Kramer custom knife that can cost you thousands it is up to what the chef wants to use. PS: No sword was ever cut down to make it into a cooking knife that would have been sacrilegious. sword makers are sword makers knife makers are knife makers. check the history of sword making of Japan.
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The quality of knives have gotten so much better. some love the German steel knives others love the Japanese white and blue steel knives and then there is the Japanese VG-10 steel. It is said to be the best steel out there and they do not export i. But I have seen some very high end German companies using VG-10. I have read many of the comments and it seems it goes beyond steel and shape but how it feels and cuts. Prep work is hard laborious work and as it has been said always good tools make for a better job. So weather you can use a Walmart special or a Bob Kramer custom knife that can cost you thousands it is up to what the chef wants to use. PS: No sword was ever cut down to make it into a cooking knife that would have been sacrilegious. sword makers are sword makers knife makers are knife makers. check the history of sword making of Japan.
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Matthew
Love the shop, love the knives, I love the soul that they have. Now I've only made a scant 75 knives in 15 years but I gotta tell you folks, the best knife isnt one thats hand made or machine made. How it gets shaped has nothing to do with performance - its all about proper edge geometry, proper heat treatment and that its designed for its use. So figure out the hardness of the edge you want, the edge geometry you want, the shape/size you want and go from there. Once you understand those three things you'll be much better able to find what you need.
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Love the shop, love the knives, I love the soul that they have. Now I've only made a scant 75 knives in 15 years but I gotta tell you folks, the best knife isnt one thats hand made or machine made. How it gets shaped has nothing to do with performance - its all about proper edge geometry, proper heat treatment and that its designed for its use. So figure out the hardness of the edge you want, the edge geometry you want, the shape/size you want and go from there. Once you understand those three things you'll be much better able to find what you need.
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Jake
She's doing great for the time she has put in 2 years is not that long and in 2 more years she will only improve more rapidly but her knifes server a purpose and do the job just fine and look great to and the file is as good as anyone needs in a knife or old saw blades good to and she's does nice heat treatments which only helps the knife so yeah if I had a blade of hers I would be proud to own it and use it and wish her all the best and she has to be a pretty determined lady so keep the fire burning and the hammer singing knife queen.
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She's doing great for the time she has put in 2 years is not that long and in 2 more years she will only improve more rapidly but her knifes server a purpose and do the job just fine and look great to and the file is as good as anyone needs in a knife or old saw blades good to and she's does nice heat treatments which only helps the knife so yeah if I had a blade of hers I would be proud to own it and use it and wish her all the best and she has to be a pretty determined lady so keep the fire burning and the hammer singing knife queen.
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theoya
What a misleading title. While certain very specific dishes benefit from especially high quality knives, 99% of the dishes you can make only really need a knife of good quality. Case in point: Thomas Keller uses primarily Mac knives, which are factory produced. Add in that the knifemaker in this video is using files which might be 1095 or might not be to talk about sushi knives, where they showcase hunting knives is just absurd. This whole video is a bad joke where they try to jam stuff together that doesn't belong together.
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What a misleading title. While certain very specific dishes benefit from especially high quality knives, 99% of the dishes you can make only really need a knife of good quality. Case in point: Thomas Keller uses primarily Mac knives, which are factory produced. Add in that the knifemaker in this video is using files which might be 1095 or might not be to talk about sushi knives, where they showcase hunting knives is just absurd. This whole video is a bad joke where they try to jam stuff together that doesn't belong together.
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Julian
Heres the thing. her knives are like 300-800 dollars and are made out of old horseshoe rasps (which are basically files for filing away a horses hoof to fit it with shoes) for that much money you can have a high quality Japanese made knife or German made knife that is made out of a high end steel and is designed by someone who really knows knives and knife making, not someone who decided to pick it up as a hobby and uses old used metal. Not saying theyre bad knives. but Id take a white or blue Japanese steel knife any day.
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Heres the thing. her knives are like 300-800 dollars and are made out of old horseshoe rasps (which are basically files for filing away a horses hoof to fit it with shoes) for that much money you can have a high quality Japanese made knife or German made knife that is made out of a high end steel and is designed by someone who really knows knives and knife making, not someone who decided to pick it up as a hobby and uses old used metal. Not saying theyre bad knives. but Id take a white or blue Japanese steel knife any day.
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Murusashi
Holy smokes, this lady is getting promoted everywhere. What kind of steel is that? Probably a terrible grind and profile. You can get a REAL handmade, hammer forged knife from Japan made with good steel (aogami/shirogami) for a fraction of this. Those are real craftsmen. How can one even hold this thing properly? Cant even be pinched gripped. This is disheartening to see hipsters buying this 800 dollar junk.
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Holy smokes, this lady is getting promoted everywhere. What kind of steel is that? Probably a terrible grind and profile. You can get a REAL handmade, hammer forged knife from Japan made with good steel (aogami/shirogami) for a fraction of this. Those are real craftsmen. How can one even hold this thing properly? Cant even be pinched gripped. This is disheartening to see hipsters buying this 800 dollar junk.
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daAnder71
Really a nice idea to recycle one tool into another. And one can really appreciate the work and dedication she puts into her work. Yet, I cant help thinking that this is the shittiest steel to make a knife from. It rusts, its not developed to retain an egde and its quite soft. The grater option is propably the most useful thing about these gimmicky knives.
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Really a nice idea to recycle one tool into another. And one can really appreciate the work and dedication she puts into her work. Yet, I cant help thinking that this is the shittiest steel to make a knife from. It rusts, its not developed to retain an egde and its quite soft. The grater option is propably the most useful thing about these gimmicky knives.
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ZdraveBass
No chef would pay 800 for this crap. Anyone who says that these handmade knives are good has either never held a knife before or was paid to do so. Besides, anyone with a belt sander can make one of these. Even with no tools it's possible. I used sand paper glued on a plank to sharpen an old file, took me forever but i eventually got it razor sharp.
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No chef would pay 800 for this crap. Anyone who says that these handmade knives are good has either never held a knife before or was paid to do so. Besides, anyone with a belt sander can make one of these. Even with no tools it's possible. I used sand paper glued on a plank to sharpen an old file, took me forever but i eventually got it razor sharp.
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