I make a variety of Kitchen Knives in both stainless and carbon steel - from small paring knives to very large French style chefs knives. If I could only have one knife, it would be an eight or nine inch traditional French style chef knife with a 1/8" or 5/32" thick blade - the heel is heavy enough to cut through poultry bones; the curve is long enough to chop using a rocking motion; the cross section is thin to slice easily; and it has a fine enough point to mince a garlic clove or bone a roast with. If I could have two knives? The large French chef and a nice little paring knife with a very thin blade and a very fine point.
Nothing looks or feels better on a good kitchen knife than a beautiful wood handle. I find thick, heavy planks or logs of tropical hardwoods from Yucatan - woods like Tzalam, Katalox, Sapodilla, Guayucan and Granadillo. They are exceptionally hard and heavy, with natural oils and they age beautifully. If you'd like, I could also do a black handle of canvas, linen or paper micarta that looks very professional and will not be effected by moisture in the kitchen.
Kitchen knives are usually flat ground to a very fine edge and are then sharpened with a fine bevel and honed to razor sharpness. The chefs knives have a slight convex grind towards the cutting edge. If you'd prefer, I can grind very small paring knives with a hollow grind - the edges are a little more delicate than those on flat ground blades, but they cut with very little resistance. Chef's and slicing knives generally have a hand rubbed finish, paring knives a satin belt finish.
Nothing looks or feels better on a good kitchen knife than a beautiful wood handle. I find thick, heavy planks or logs of tropical hardwoods from Yucatan - woods like Tzalam, Katalox, Sapodilla, Guayucan and Granadillo. They are exceptionally hard and heavy, with natural oils and they age beautifully. If you'd like, I could also do a black handle of canvas, linen or paper micarta that looks very professional and will not be effected by moisture in the kitchen.
Kitchen knives are usually flat ground to a very fine edge and are then sharpened with a fine bevel and honed to razor sharpness. The chefs knives have a slight convex grind towards the cutting edge. If you'd prefer, I can grind very small paring knives with a hollow grind - the edges are a little more delicate than those on flat ground blades, but they cut with very little resistance. Chef's and slicing knives generally have a hand rubbed finish, paring knives a satin belt finish.
