How Knives Are Made for New York's Best Restaurants Handmade
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Date: 2020-05-20
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Comments and reviews: 10
Thorwald
It's nice and artisan and all, but this guy doesn't really seem to have a grasp on metallugry. What he says about grain size is simply wrong, large grains make it more ductile. His high carbon knives might be good for the sushi type cooks, but have all the drawbacks of those knives as well. They rust easily, are hard to sharpen and chip easily. There is a reason the european knives use stainless steel and are slightly softer in comparison. It is not because they can't make it harder, but because the knive is tougher, doesnt chip as easily, and it can be quickly sharpened to 'more than sharp enough' with a few strokes of the honing steel. In a big commercial kitchen, a knive is a tool. It has to be economical, usefull and ergonomic / safe. His knives are more about artistic expression than anything else. not that there is anything wrong with that: )
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It's nice and artisan and all, but this guy doesn't really seem to have a grasp on metallugry. What he says about grain size is simply wrong, large grains make it more ductile. His high carbon knives might be good for the sushi type cooks, but have all the drawbacks of those knives as well. They rust easily, are hard to sharpen and chip easily. There is a reason the european knives use stainless steel and are slightly softer in comparison. It is not because they can't make it harder, but because the knive is tougher, doesnt chip as easily, and it can be quickly sharpened to 'more than sharp enough' with a few strokes of the honing steel. In a big commercial kitchen, a knive is a tool. It has to be economical, usefull and ergonomic / safe. His knives are more about artistic expression than anything else. not that there is anything wrong with that: )
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nhan
I love the chef perspective in designing the knives. I hate the lack of metallurgy knowledge. Grain distribution is better when molded not by hammering. The gain or crystal size are larger if cooling time is slower and smaller if cooling is done faster. Mold and stamped products can be superior because the composition is more precise and the grain is more uniform. The heat treatment process is more important in determining the durability and hardness of the blade not some mythical sense. Machine can make better knives for a fraction of the cost to manufacture. They should be honest with their pricing. 10% design and manufacturing 90% beliefs. Ps. Machine grinding should be done before the quench and tempering. He is going to have quality control issue as he does all his grins and sharpening after his heat treatment.
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I love the chef perspective in designing the knives. I hate the lack of metallurgy knowledge. Grain distribution is better when molded not by hammering. The gain or crystal size are larger if cooling time is slower and smaller if cooling is done faster. Mold and stamped products can be superior because the composition is more precise and the grain is more uniform. The heat treatment process is more important in determining the durability and hardness of the blade not some mythical sense. Machine can make better knives for a fraction of the cost to manufacture. They should be honest with their pricing. 10% design and manufacturing 90% beliefs. Ps. Machine grinding should be done before the quench and tempering. He is going to have quality control issue as he does all his grins and sharpening after his heat treatment.
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SCarol
2: 50 Sorry man, but it's the exact opposite. Smaller grains, hard/brittle metal. Bigger grains, soft/ductile metal. The reason why you use forging instead of casting is because deforming the metal (hammering it) creates dislocations within the grains (THAT takes too long to explain, and the higher the dislocation density the lower the ductility. It's a bit like, if you let steel cool down slowly, all the atoms will be where they want to be and the steel is pretty ductile. If you mess with the atoms in any way (quenching = not giving them time to move / deformation = making them move by force, you get more brittle steel. (Metallurgical engineer here )
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2: 50 Sorry man, but it's the exact opposite. Smaller grains, hard/brittle metal. Bigger grains, soft/ductile metal. The reason why you use forging instead of casting is because deforming the metal (hammering it) creates dislocations within the grains (THAT takes too long to explain, and the higher the dislocation density the lower the ductility. It's a bit like, if you let steel cool down slowly, all the atoms will be where they want to be and the steel is pretty ductile. If you mess with the atoms in any way (quenching = not giving them time to move / deformation = making them move by force, you get more brittle steel. (Metallurgical engineer here )
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Nick
God, I absolutely love the juxtaposition of the dark, raw look to parts of the steel in some of these knoves (the natural steel grain along the spine, as opposed to an all-over mirror finish) directly next to/combined with the extreme refinement and careful honing of the blade, and the clean, carefully formed wooden hand scales. It's just such a fascinating and gorgeous aesthetic. This is undeniably art, and what fantastically beautiful work it is.
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God, I absolutely love the juxtaposition of the dark, raw look to parts of the steel in some of these knoves (the natural steel grain along the spine, as opposed to an all-over mirror finish) directly next to/combined with the extreme refinement and careful honing of the blade, and the clean, carefully formed wooden hand scales. It's just such a fascinating and gorgeous aesthetic. This is undeniably art, and what fantastically beautiful work it is.
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Michael
Masamoto Ks 240 is my fave. at first it was hype, then I tried one. Best knife Ive ever felt. hard to explain. This whole hand made thing is over played. It places emphasis in the maker rather than the product. Albert Adria said I believe in the team, the team is what I protect, not the individual. In fact, I think that they are giving a little too much voice to chefs. Shut up and work same goes with creators
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Masamoto Ks 240 is my fave. at first it was hype, then I tried one. Best knife Ive ever felt. hard to explain. This whole hand made thing is over played. It places emphasis in the maker rather than the product. Albert Adria said I believe in the team, the team is what I protect, not the individual. In fact, I think that they are giving a little too much voice to chefs. Shut up and work same goes with creators
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Neeverseen
I don't see why someone would use a carbon steel knife for cooking nowadays. The steel reacts with acid and salt, releasing oxides into the food and thereby changing the flavour. Doesn't really matter for a quick and dirty bachelor meal but for the best restaurants it should. Stainless steel all the way, especially powder steels which beat other steels in terms of performance any day.
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I don't see why someone would use a carbon steel knife for cooking nowadays. The steel reacts with acid and salt, releasing oxides into the food and thereby changing the flavour. Doesn't really matter for a quick and dirty bachelor meal but for the best restaurants it should. Stainless steel all the way, especially powder steels which beat other steels in terms of performance any day.
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Hannah
I just have to say how much I love this new) series. Crafting has always held a special place in my heart. Being able to create something so beautiful out of raw materials. And being able to get a glimpse into a crafter's trade, being able to hear their passion for their craft is just so beautiful and wondrous to me! Keep up the good work! :)Also, that paring knife is so gorgeous.
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I just have to say how much I love this new) series. Crafting has always held a special place in my heart. Being able to create something so beautiful out of raw materials. And being able to get a glimpse into a crafter's trade, being able to hear their passion for their craft is just so beautiful and wondrous to me! Keep up the good work! :)Also, that paring knife is so gorgeous.
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big
Majority of the greatest knife makers in the world didn't work in a kitchen mate. The skill of a craftsmen is the ability to craft what is asked of you and being able to understand the user. Your knives are okay certainly not special in comparison to many great knives. So yes you could do what you have done without working in a kitchen for 8 years.
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Majority of the greatest knife makers in the world didn't work in a kitchen mate. The skill of a craftsmen is the ability to craft what is asked of you and being able to understand the user. Your knives are okay certainly not special in comparison to many great knives. So yes you could do what you have done without working in a kitchen for 8 years.
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gimroth
Eater: I really love this video! What I love is that it not only highlights a craftsmanship with a true craftsman at the heart of it, but also how the knifes he makes are so important to the people he makes it for. Would it be too much asked to request more videos like this, where you highlight supportive/crafts(wo)men jobs?
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Eater: I really love this video! What I love is that it not only highlights a craftsmanship with a true craftsman at the heart of it, but also how the knifes he makes are so important to the people he makes it for. Would it be too much asked to request more videos like this, where you highlight supportive/crafts(wo)men jobs?
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Luke
The only aspect of this video that I dont like is his personality. He acts like what he is doing is so unique and so rare. While it isnt the most common job, hes not doing anything different than other blades its. I do like how he came from a culinary background, but it doesnt make him any more knowledgeable about knifemaking
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The only aspect of this video that I dont like is his personality. He acts like what he is doing is so unique and so rare. While it isnt the most common job, hes not doing anything different than other blades its. I do like how he came from a culinary background, but it doesnt make him any more knowledgeable about knifemaking
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