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  1. #21

    sudsy9977's Avatar
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    i think a good maker keeps himself on the edge....if they know what they r doing they constantly strive to push themselves to the next level.....a contest like u r suggesting makes absolutely no sense to me.......ryan

    p.s.-if u think nigella lawson has done more for the food world than u have to re-examine some things!


    viva la revolucion !

  2. #22
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    Øivind,

    Just something for you to ponder.

    Why would you want to substitute someone else's judgement for your own?
    “Ignorance more frequently begets confidence than does knowledge.”

  3. #23
    First off: I have no problem with that you guys dont want a contest. A contest will often just make more sales to the top makers, so they can make a living of what they are doing. Do you guys really think that Global sells because its so damn good knife, or is it because of marketing? And to get this contest into magazines, would make more want to buy great knives. For the makers it would be interesting to get into a bigger marked with more buyers, than just this forum. (most people here even got to many knives all ready).

    Secondly: The TV shows reach out to millions of viewers, lets say 10% of the viewers become a greater home chef after watching tv shows like this. This means a lot of people get into the world of food. This is a great thing, and these people starts to demand better quality food from the stores, so that is a huge impact in the world of foods. I live in Norway, and its hard to get ie. fresh garlic outside Oslo (the capital), but if a small town got a lot of demanding home chefs, then you will find fresh garlic in small towns. If you see the big picture you will see that TV show got a HUGE impact on the common man, and for me I would like to have 10000 great home chefs from watching a tv show, than 1 amazing great unknown chef. For few dont have a impact on the food industry, but large numbers of home chefs do....
    So even if you hate Gordon or Jamie, they still have a huge impact in the home marked. And if you dont have a demanding home marked, then whats the point of starting gastronomical insane places? (they will disappear as fast as the came, cause no customers, and McDonalds would just open 10 times more junkfood places)....


    Lastly Rick:
    People seams to lean on others judgements. Do you really think people would buy a Bob Kramer for 50 000 USD, without the judgement of others? This is how the world is put together, but judgements of others. If you are about to open a restaurant in Manhattan, I guess you would have judgement of others, marketing and branding? I have my opinions about knives, but most of my knives are bought on judgement from others, cause in Norway I cant go into a store and just try a knife. I have to read, see pics and listen to others before I buy a knife. And with A LOT of makers popping up, it would be good pointer of whom that is worth buying from

  4. #24
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    Nothing can stop you from pulling together a collection of gyutos from different makers and rating them. But I do not see the makers beating the door down to be in a contest. And the 'winner' will be based on a series of subjective criteria. It's one thing to see what knife is sharpest (and even that is not easy), but quite another to rate an edge profile, etc. Because at the end of the day, a lot of it is personal preference.

    Good luck getting a knife magazine interested. If you actually wrote the article, pulled together the graphics, etc. it's possible they would entertain publishing it, but I would not hold my breath.

    My decisions to commission knives from custom makers are based on: 1. Reviews/ feedback from others that have knives from those makers, 2. Personal experience with knives made by those makers, 3. Conversations I have had with the makers, 4. Price, and 5. Wait time.

    When a maker like Pierre Rodrigue will make a blade to whatever you specs are (profile, distal taper, thickness), how can you compare one of his knives against, say, a gyuto from Delbert? The two knives may have been made to different specifications, and as a result the cutting performance, edge longevity, handle size, balance, etc. can be worlds apart. But that is the beauty of a full custom -- it is a knife made to meet what the customer requests.

    Maybe a better contest would be to define a set of criteria for the blade and handle, and see which maker comes closest to meeting all of the requested criteria. To me, this would be the best way to judge the skill of a custom maker. Of course you would need to pay the makers to make the knives...
    __________
    David (WildBoar's Kitchen)

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