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The late Anthony Bourdain visits Bob Kramer and forges a meteoroid knife

 
Totally self marketing... but worth watching

 
parbaked said:
Because everyone needs a little Rie in their life....plus the only known video of a CM knife in action!


Silly video except the trip to Korin makes it worth watching....
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OK I never want to **** on anyone for a creative endeavor, so I won't. I never want to discourage that outlet. I don't like her knives but who cares what I think. What I care about is something that I would never use for fear of losing a finger. Pressing an object into the side of a blade while running your hand parallel (or perpendicular) to the edge? Someone got a visit from the good idea fairy.
 
captaincaed said:
Someone got a visit from the good idea fairy.
Click to expand...

So many good ideas here:
1. Make knife by stock removal from inexpensive, harrier rasp: < $20 cost of goods
2. Don't waste time, or belts, grinding off the rasp's teeth; just call it a grater feature
3. Get free wood from Daddy's barn for the handles
4. Charge $800, because Cut Brooklyn charges $750

Harvard Business School should do a case study....
 
Sure you have your Kato that you swing around showing off but do you have the rest of the kitchen basics or are you just a poseur ?
 
Has anyone found any solid videos on Jnat polishing, or using Jnats in general? I don't have a great handle on how much slurry to build or other similar details...
 
Trying to do an instruction video with kids in the background. I can relate...

Not sure where my sympathies lie: the dad or the kids. But I do relate.
 
This is quite long, but worth watching. If you don't feel like investing all that time, do yourself a favour and start watching at 36:20. It's worth it!
 
Carl Kotte said:
This is a knife, a serious knife! Salmons are forever.
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Interesting, thanks! That's the first time I've seen this particular filleting technique, and it's the first time I've seen that style of knife.

He got the fillets out very cleanly. But I suspect that this technique is a fair bit slower than the normal one, where you open the fish up from the back.
 
Michi said:
Interesting, thanks! That's the first time I've seen this particular filleting technique, and it's the first time I've seen that style of knife.

He got the fillets out very cleanly. But I suspect that this technique is a fair bit slower than the normal one, where you open the fish up from the back.
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Yeah me too! Never seen the technique, never seen the knife before.

It does seem a bit slow to me too. However, it might be worth a try, although I doubt I have the appropriate tools for it.
 
Interesting cultural information from a Western chef who trained in Japan:

 
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