"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
I might just grind something cryptic on the tang in case one of my knives is ever discovered in the tomb of a kitchen warrior
It does seem Kitchen knives are more about what current makers are producing and the extremes they can go to with modern materials.
What about old Kitchen knives, were they all truly awful? I suppose the steels that would interest us were more reserved for razors.
Good point, I think a little documentation is important. Even if its just a bit about what the knife is made of, some basic care instructions and your guarantee's of quality. Peace of mind to both parties. It would be much more subtle and practical to keep track of the knife number by certificate.
I find that a certificate is a nice touch, particularly when there are elements hand-written in. It just makes the whole experience a little more personal. As for the serial number... it doesn't add anything for me, even on a limited-run knife. Something unique about the run or the knife in particular might be appealing though, but that's likely to be something that pushes me over the edge rather than actually piques my interest in the first place.
Overall it seems like serials aren't a biggie for kitchen knife folks.
I like the Yr of manufacture idea personally but not so much a serial number unless it's a special run or new design.
+1 to the Birth/Authenticity Certificate instead of serial number. There you can give a serial number plus more info: steel, materials, construction date, etc.
Usually, with collectible items, the lower serial number, the more desirable it is. But in knife making, the more knives you make, the better you get at it, until you really dialed in, then you would plateau I imagine. But I would rather have knife #78 (or #131 or #492, etc) than knife #1. They are almost guaranteed to perform better, be finished better, made better. So the low number isn't that valuable to me. If after you had a reputation and wanted to do a limited run of some type of knife or construction or whatever, then the serial number would work better I think.
Plus I think too much text on a blade is unnecessary and clutters an otherwise clean look of just a name or logo.
"God sends meat and the devil sends cooks." - Thomas Deloney
Thanks Guys, certificate and just logo on the knives is what i'll do I think. i suppose most knives I would want to produce would be very limited or unique in any case and distinct by their materials. Nice engraving on the end cap could be worth a thought too.