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Thread: Are kitchen knives getting more attention lately?

  1. #21
    Senior Member Chuckles's Avatar
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    But I'm pretty sure that cooks don't always cook at home and if they do I imagine that it would be simple comfort food.
    Simple comfort food = eating a hotdog with your coat on standing in front of the microwave at 2:30 AM.
    'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford

  2. #22

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    Quote Originally Posted by CrisAnderson27 View Post
    This is a great post!...and overall very accurate regarding the Japanese knife market.

    I think the only problem with it might be that the Japanese kitchen knife (meaning Asian knives actually FROM Japan or other Asian countries), in terms of overall quality/value...is very fluid and can't really be quantified by maker. I mean sure...Shigefusa's are a shoe in for top tier knives, but I've heard more great things about Takeda than most other knives combined. Plus there's SO many makers lol...and to the uneducated Westerner, the names are all very very similar. I think it takes months on here just to begin to be able to differentiate them period!...much less sort them by tier, you know?
    If I may add on to this, one thing that doesn't seem to be mentioned often is the (japanese) knife maker's "grades" - I think the naming differs according to the region, and I only know a few, but there's like betsuuchi(?), tokusei, tokujou, jousaku, kasumi, hongasumi?

    IMO it adds another variable, eg how does Sakai Takayuki's bottom line knife compare with a little known maker's mid range (at the same price point)?

  3. #23
    Weird Wood Pusher Burl Source's Avatar
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    What caught my interest was actually using a decent kitchen knife.
    My first couple kitchen knives were by Mike Davis and Butch Harner.
    You couldn't have told me, it was something I had to experience hands on.

    My opinion on pricing;
    The mass produced knives will always be cheap(er). But you get what you pay for.
    The hand made knives will always cost more because of the time involved in making a knife that is just right instead of good enough.
    Then if you add in things like exotic handle materials and damascus. The price jumps more.
    But....the knives that look and perform best seem to be the ones that sell the fastest.
    Mark Farley / It's a Burl
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  4. #24
    Delbert Ealy's Avatar
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    The kitchen knife market is definitely heating up, I get 2-3 orders a week and most of them are not from you guys. I appreciate all the support you have given me, but getting the majority of my custom work from other areas shows that the market is heating up. I have also noticed that there are many makers getting in on the kitchen knife scene. As far as cooking goes, I would starve if I didn't cook, but I may get bored to death by the food. I will say I have four daughters and have been teaching the oldest to cook and my 11 year old twins are begging me to be taught, especially after watching master chef juniors last night. Those kids were impressive.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
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    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  5. #25
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    Quote Originally Posted by JMJones View Post
    I think they are getting more attention. I think that the "Foodie" movement or whatever its called is helping too.

    On a side note, it also baffles me that the vast majority of "knife guys" are not interested much in kitchen knives. I mean besides a pocket knife, what other type of knife do you get to enjoy using daily? I know my hunting knife gets pathetically little use
    I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.

  6. #26
    Quote Originally Posted by tk59 View Post
    I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.
    Edited in case I was outside the forum rules...sorry.
    I try to be the man I am..in times of broken lives. Shattered dreams and plans..standing up to fight. Pressures and demands..staring at the knife. Holding in your hands..

  7. #27

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    Quote Originally Posted by tk59 View Post
    I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.
    For clarification on "knife guy", I was referring to people interested in knives/ collectors of knives not knife makers.

  8. #28
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    So observation on the price points of customs, people rightfully get dizzy when customs get into the +1k range. If you look at other types of knife collectors, especially the tactical crowd they easily drop 500-1k on the flavor of the month without hesitation. And consider most of those style knives end up being safe queen or paper shredders.

    I think most non knife people think of kitchen knives as rather simple. You can get an cheap chef's knife for less than $20, so how complex can it be? I think the turning point for me was watching Murray Carter forge a KU knife. I was fascinated, riveted, and overall impressed. To pay the man $250 for a knife that encapsulates a decade of learning seems like a good deal (I've paid more to get toilets unplugged).

    In terms of foodie movement I think Gordon Ramsey and his ten million shows has definitely had a breakthrough effect on society as a whole. I love Masterchef and I think it really brings home the idea that even regular people can create awesome dishes with effort.

  9. #29
    Weird Wood Pusher Burl Source's Avatar
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    Quote Originally Posted by tk59 View Post
    I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.
    TK's comment got me going a bit. It is easy to stereotype based on what we see the most.
    There are a gazillion knife makers out there. It is possible for someone who makes OK knives to sell everything they make if they sell them cheap enough.
    And there are a smaller percentage of knife makers who will do whatever it takes to do things just right regardless of how long it takes. They are usually the ones who are a bit more humble and are constantly trying to improve their skills.
    They are the ones who have the potential to make great kitchen knives if they decide to go in that direction.
    But the interest and desire have to be there. Most of them have never used a good kitchen knife, but when they do some will get the bug.
    I recall one of the forum vendors starting by using a Carter and then doing what it took to make a similar knife.
    I can't think of any of the good kitchen knife makers who started with kitchen knives at the very beginning of their knife making.

    OK.....enough of my rambling.
    My opinion is that knife makers will make whatever feeds their passion and puts food on their table, in that order.
    Now here is a multipurpose kitchen knife.
    Shoot the hog and then butcher it without changing hands. and look purdy while you do it.
    Mark Farley / It's a Burl
    Phone 541-592-5071, Email burlsource@burlsales.com
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  10. #30
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    That is a cool toy

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