Ditto, but that to me is an inherent difference with forged knives.
I don't make knives, I just buy them, so bear with me. This is intended only to be a comment on art and commerce.
Among the many catalogs that fell through the mail slot today was one from Sur la Table, wherein I was offered the opportunity to buy one of 250 carbon damascus chef's knives. each "certified by Bob Kramer to meet his exacting standards without compromise. Each "perfectly riveted handle" finished with a stainless steel center pin "handcrafted by Bob Kramer himself". All for the low price of only $1,799.95 (value $2,100).
Maybe Bob Kramer really was born to a clown.
" . .born to [I]be[I] a clown". Or, perhaps he's just really deep into self-parody. Maybe he should consider marketing stick-on dots which look like pins, so folks could put them on their German knives and say, "I have a "Kramer".
Of the knives I own, the ones I value most are hand made; three Carters, and three Sadayusas. Coincidentally, they are also the ones that work best. Knives line up in my block(s) in the order in which I use them; those six are on the left. I have a lot of knives which look better, are more symmetric etc., but they're just knives.
Case in point: I have a couple DT-ITK's, which are fine knives for the money, but if I were shopping now, I'd wait for the apparently soon-to-be available lines of "mid-techs" from every knife maker on the planet.
One of my favorite possessions is a small 160 year-old rug from Beluchistan. It was made by a young girl a long time ago, and now hangs over my bed. I have a number of finer rugs, but none of which I cherish more.
I have no doubt that technically better knives can be made by robots, but who cares. If I just wanted stuff cut, I'd pay someone to do it. Put your name on that.
On a subject of commercial heat-treating. Kramer Henckels chef in 52100 factory heat treated to Bob's specs (imagine state of the art HT room at Henckels factory) was outperformed in commercial kitchen by a knife heat treated by an amateur maker with a very basic HT setup (Evenheat electric oven, peanut oil, LN) but the heat treatment recipe was provided by an experienced maker. I don't discagree that outsourcing makes a good sense from business-standpoint, but it also comes with a price.
"If there’s something worth doing, it’s worth overdoing.” - An US saying.
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If the HT'ing is done in a professional setup, to the specified request of the maker, and tested, prior to final release, the - comes with a price - is a moot point. As Bill said, if he isn't happy with the professional HT, he will do it himself. I equate "happy" with "tested".
Consider this... if Henckels heat treated the kramer knives, the same way they heat treat their own knives, is it a surprise that a back yard maker was able to do better? From all I have read on the forums, Henckels, Forstner, Sabitier etc, on of the biggest complaints has been HT, and weight.
Again, my thoughts.