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Of all the beautiful handles I've used (Phil Wilson's stag, Bill Burke's musk ox, Michael Rader's koa/mammoth, Stephan's koa/blonde horn and his blue bakelite), and much as I hate to admit it. . . I still like my Fribrox. Sure grip, feels great, no matter how wet or how greasy. Fits snug...

Actually, they're part of an exhibition of Phoenician culture (1500-300 BCE) at the Hecht Archeological Museum in Haifa, Israel. While I've seen a lot of pre-Bronze-age flints, these are the first I've seen where the handle and means of attachment were so well preserved. They're a little more...

Take a little vacation from the kitchen and get a look at what they used many moons ago and far, far away . . . from New York anyway. These are a few favorite objects on display in the Metropolitan Museum of Art, and they stretch your concept of what "blade" means. The first two are about a...

After reading a week of posts on everything from a stray puppy to the molecular composition of 440B to the best way to homebrew cider (you can’t make this up), I was moved to prepare a list—non-scientific, pure guesswork but a hell of a lot of fun—of all the occupations represented on this...

Thought I'd share what I learned when I called Japanwoodworker at 2:30 today. They just received a shipment of Shigefusa knives, including some 270 kitaeji gyutos, 180 wa handled chefs, a nakiri and a western petty.

I am posting this well-aware that Devin's custom knives are the ultimate in craftsmanship, and also grateful that we are getting properly heat-treated, AEB-L at a price much lower than custom in his mid-techs. Also aware that the whole idea of mid-tech is to lower costs by outsourcing one or two...

Here’s a custom knife by Kevin Harvey of rural South Africa. If you haven’t heard of him, his standing is something like Murray Carter’s in his region of the world, the respected director of his own knife-making school and the winner of many awards for artistry. He partners with his wife and...

A couple more makers who you rarely hear about in this forum, Ray Rogers (www.rayrogers.com) and Thomas Haslinger (www.haslinger-culinary.com). I may be preaching to the choir about these guys, but Rogers sent me an 8-inch, integral damascus knife that weighs in at 5 oz and is as laser-like...

I've haven't seen the names of either of these master knife makers in the forum, and I'd be interested in whether anyone else has experience with their work. I've posted pics of the few I own, an 8-inch chef and fillet knife by Wilson and a behemoth by Canadian maker Tichbourne, who died in...

Just in case anyone has time to read a printed book, I thought I'd mention how much I enjoyed Ed Fowler's collection of his own columns for Blade Magazine, called Knife Talk. People here probably know him better than I do. But when I learned how important he'd been to Michael Rader, whose knives...

I haven't seen much in this forum on how carbon damascus knives appear after steady use, and I thought a thread along those lines would be useful. I'm especially interested in the way subtler patterns fare and have attached a photo of a Shigefusa side-by-side with a mustard finished Rader, the...

There was more interest in the knives than in the acid etch, the topic of an earlier post. So here are pics of my humble collection, in addition to the two santokus in my previous post, of what seems to be the most elusive semi-custom knife in the world. Handles by Daniel O'Malley, who also...

A photo for those considering a trial by acid for a beloved knife. These are actually two different knives, top one re-etched bottom one as is except custom handles, both by Daniel O'Malley (koa and snakewood). I followed an early post by Dave on how to DIY, bought the solution from Radio Shack...

Hello all, my first post, coming as it does after a year or two of newbie collecting and many years of serious, sometimes pathetic, home cooking. I live in New York and work as an academic (in Stefan Keller’s field) and have far less counter space than I’d like to saw through roasts or chop...