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After a long time of thumb twiddling I finally pulled the trigger on a bread sword. Will see tons of use carving up sd loaves daily, maiden voyage on friday as I only just mixed dough today.


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jedy617 said:
Again, like stated previously; late is fine. Almost every custom order I've had has been late. I go into ordering knowing that. But when it gets to close to a year wait compared to the quoted time of a few months it has become a little extreme. And again, this is also about seeing new projects pop up and being completed that you know were picked up way after your order. It's just disheartening.
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I'm trying to keep a couple things in mind as I wait on mine: I didn't put any money down. These projects are just him practicing before making my knife ;)
 
kinglukas38 said:
After a long time of thumb twiddling I finally pulled the trigger on a bread sword. Will see tons of use carving up sd loaves daily, maiden voyage on friday as I only just mixed dough today.


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I would love to hear thoughts on this one. I have a huge German bread sword from Güde and I really like it for it's purpose but this thing just looks awesome.
 
Fresh one in, and already out the door! Kamon monolithic all steel integral 234mm. Picked this one up a couple days ago but realized quite quickly it just wasn’t the knife for me. I had a buddy that’d been looking for one for a long time though so I was happy to pass it on to him.

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Anyways, on to the next knife!
 
e30Birdy said:
I would love to hear thoughts on this one. I have a huge German bread sword from Güde and I really like it for it's purpose but this thing just looks awesome.
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I handled the gude a bit in store on my recent trip to germany, I thought it was ok. The fit and finish left a bit to be desired for the price tag (195 euros where I looked) but probably would be the only bread knife you'd ever need.

Likewise the Spare bread sword is also in the category of only bread knife you'd ever need. Fit and finish are awesome (besides the ding from customs ripping it open and repacking poorly), and its a bit more manageable than the heft of the gude.

Honestly if you have the gude already you probably wont see a big performance spike, but I came from a few years of slicing sd with a vnox rosewood so I'm loving it.
 
Yeah i got the Güde for a good deal, would have never paid the 200 for it. This was before my lust for japanese knives was found as well. But it gets used a lot since i do make all my own SD bread here since i got tired of not knowing what is in my bread and well my bread is better than most local bakers if i am honest.

The Spare is really sexy looking though if i am real honest. But not going to upgrade just to slice up some loaves. Thanks for the feedback though
 
Delat said:
That feeling when you’re waiting on a custom and the smith posts a video on Instagram. And the knife looks like what you’re waiting on, so you ask. And he says yes!!!!

I’m hoping this is just a few more weeks out.

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"That feeling when you’re waiting on a custom and the smith posts a video on Instagram. And the knife looks like what you’re waiting on, so you ask. And he says" SOLD!!! Lols
 
Ikonaka said:
Pretty sure the other gyuto he's working on is mine, so I know just how you feel haha
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Oh man, I feel so lucky. Last month I got tired of waiting for one of his drops on Modern Cooking so I just randomly DM'd him asking if his books were open. I was so shocked when he said yes, I didn't even know what to ask for so this was the first thing that popped into my head 🤣
 
Brian Weekley said:
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Back in the earlier days of my knife collection I gritted my teeth and stepped up to my most expensive purchases to that time. I paid $225 for a Perfect Kitchen Knife by Murray Carter. Here’s a pic …

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When it arrived I was a little underwhelmed. It was a little shorter than I expected … for $225 I expected a lot … go big or go home. It only had a partial tang … my Wustoff’s had a beefy full tang and a great big beefy bolster. It was definitely thin … San Mai construction … three layers … that’s cool! It definitely wasn’t shiny and I knew I had to fuss with it or it would rust. I never thought I would ever pay $225 for a knife so I put it to work. As the days and weeks passed it really grew on me. I wasn’t reaching for anything else larger than a paring knife. When I finally put it to my stones to sharpen it, I really started to fall in love with it. I finally arrived at a point where I had to admit for me it was really a “perfect kitchen knife”. Probably not robust enough for a commercial kitchen but for me, as a home cook, it vindicated my decision to “waste” $225.

Fast forward a number of years finds me with several Carter’s in my collection as well as a few knives from Murray’s Muteki knife smiths. I had long since said goodbye to the thought that $225 was a ridiculous price to pay for a knife. A Carter International Pro appeared on BST. It was a bit unusual for knives that I had from Murray Carter. Longer than usual at 260mm, a thinner, longer profile and a very nice Acacia wood handle. Complete with not one but two very nice saya’s. Definitely a knife that I would like to have in my collection but given my constant rule against buying new knives (what’s constant about the rule is that I’m constantly breaking it), I passed the BST post by. Except for the trendy knives nothing seems to be moving on BST lately. The Carter sat and I kept returning to it. Finally my resistance faded and I pushed the Buy It Now Button. It arrived in a couple of days later (no international borders to deal with). It was as nice as I could have hoped for. An edge length of 258mm, depth at the heel of 53mm, thickness measured at the spine of 2.3mm tapering to 1.5mm 1” from the tip. It weighed in at a mid weight 198gms. Forged by Carter with a Blue steel core and a mild steel cladding. Best of all (given my bad luck lately), it wasn’t tipped or otherwise damaged in transit.

Here’s a few more pics …

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Anxious to get a feel for it I took my new Carter into the kitchen. Rather than using it to prep a single “welcome to the family” meal I found myself reaching for it whenever I needed something done. Slicing beef for batch of Bulgogi, chopping veges and portioning chicken thighs for chicken soup, carving a piece of lamb sirloin, cutting dinner rolls in half and slicing tomato’s for bunwiches. The new Carter was a delight to use, wickedly sharp and capable of putting a perpetual smile on my face.

A few more pics …

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Whoops … up against the 10 pic limit again!

Finally a pic of the choil.

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It will always confound me when I see Carter’s knives sitting idle on BST. I get it that his knives may not check all of everybody’s boxes. There are lots of great makers and you can’t have knives from all of them (I’m trying). I’m happy that this Carter International Pro sat long enough on BST for me to come to my senses and add it to my knife family. … and yes, I still have my original Carter Perfect Kitchen knife.
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This was a great snag, Brian! It's hard to argue with his knives from a performance and use perspective.
 
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