View Full Version : Kitchen Knives
British Red
01-12-2007, 15:43
On a recent post about the role of the "big knife" I mentioned that I became more convinced about "big knives" by my preferences in the kitchen (I have a large triangular 10" bladed Sabatier chefs knife that I use for most kitchen chores.
Anyway I wondered if anyone around makes kitchen knives as well as "bush knives" and had a nosy on British Blades.
The answer is yes! There seems to be quite a few. This particularly caught my eye
http://www.britishblades.com/forums/showthread.php?t=47278
A stu mitchell blade for £50! :eek: . If I wasn't such a klutz in the workshop, I'd put a handle on that and probably use it more than any of my other knives :o
I do use moras in the kitchen (best paring and utility knife there is) and I often use my Flyssa for carving since its like a razor. I also have "game prep" skinning knives but I've never thought of getting proper kitchen knives made. Does anyone else do that?
Red
John Fenna
01-12-2007, 16:05
Some of the first knives I made were for kitchen not field use and some more recent ones that I have made look more Bushy than Kitchen but were designed for domestic use...Goucho Knives look like Sabatier knives, but are for field use - where do kitchen knives stop being kitchen knives and become field knives.
If you say in a field kitchen I will get annoyed:D
British Red
01-12-2007, 16:19
Now thats an interesting thought and pretty astute actually John. The old US "mountain man" knives were often butchers knives too. I often take my flyssa or even a Saabtier in a towel when out and about. Carving a roast, chopping veg etc needs a longer knife I find.
I really like using a proper triangular knife for food prep. Hadn't considered having one made into a Gaucho knife though - what an excellent thought!
Red
Angus Og
01-12-2007, 16:20
I'm sure he'd put a handle on it if you ask nicely. ;)
John Fenna
01-12-2007, 16:26
If you look at the knives the Native American Warriors (Red Indians) used to fight the Western migration of European/Scandinavian imperialist cattle drovers (Cowboys) you will see that a great many were Butcher knives....
British Red
01-12-2007, 16:31
Iain,
I'm still waiting for my next two of stu's though :o Surely three would be greedy? Actually part of this was what prompted the "beater and biter" thread. I do find a larger knife handy for so many things - not as a "big macho weapon" but anyone who has spit roasted a haunch or whatever knows a 4" knife is a bit too short. Even just slicing bread (and, yes, done that with a laplander :o), chopping veg etc. I use a 10" knife for all of that at home.
I must admit, if I'd seen those blades before starting the beater and biter project, I would have been sorely tempted! Actually, I still am!
Red
Dave Budd
01-12-2007, 16:33
all of the knives that get used in our kitchen are made by me :) sorry, I lie. We have a little Richards 'fusion' (the crap steel ones with a rough ceramic? coating on one side at the edge) and we use it for things that require a rough edge and a fine point. All of the others though are 8-12".
Here are a couple of em:
http://i70.photobucket.com/albums/i98/buddknives1/blackpalmmed.jpg
http://i70.photobucket.com/albums/i98/buddknives1/mykithenmed.jpg
British Red
01-12-2007, 16:37
Oooh yum - like the bottom one particularly - thats kinda what I though could be made out of those blades!
Very nice indeed
Red
stuart m
01-12-2007, 16:43
How big is that bottom one Dave?
Nice thread Red, I like kitchen knives :)
all of the knives that get used in our kitchen are made by me :) sorry, I lie. We have a little Richards 'fusion' (the crap steel ones with a rough ceramic? coating on one side at the edge) and we use it for things that require a rough edge and a fine point. All of the others though are 8-12".
Here are a couple of em:
http://i70.photobucket.com/albums/i98/buddknives1/blackpalmmed.jpg
http://i70.photobucket.com/albums/i98/buddknives1/mykithenmed.jpg
I'd have one of those blades in a flash, but I'm skint at the moment. I have a SM No2 bushcraft knife. I wasn't confident at the time, so got Stu to handle it for me - excellent chap to deal with. I also bought a No3 blade and handled that myself. That's making an excellent kitchen utility knife and I've no doubt this latest blade will be a fantastic kitchen cutter.
With regard to kitchen knives - the Nessmuk style is very similar to traditional butcher blades.
robin wood
01-12-2007, 16:50
a few years ago Wille Sunqvist, myself and wife Nicola (Dr spoon) and our Swedish freind Laila had a tour of the frosts factoryin Mora with the owners. At the end they gave our children a small knife each then gave Nicola and Laila (two of the most talented woodcraft knife users I know) a big kitchen knife each. They were both seriously afronted but we kept the knife and it has proved to be the single most used blade in our household. far better than our big sabatier...though perhaps not as pretty. Here's a pic of the not pretty but superb Frost and the sabtier we choose it over every time.
http://www.robin-wood.co.uk/pix/knives.e.jpg
Angus Og
01-12-2007, 17:16
Iain,
I'm still waiting for my next two of stu's though :o Surely three would be greedy?
Red
Not at all this will be my second.:D I have a number 3.
http://i239.photobucket.com/albums/ff135/Angus_Og/DSCN4461.jpg
I was on the look out for a custom kitchen knife when this one popped up on BB by Lord F (original thread here http://www.britishblades.com/forums/showthread.php?t=45857).
This will travel hence the sheath by Rapidboy.
Agree with other comments here. It is a great feeling using a custom like this for kitchen stuff :)
Thanks to Rapidboy for the photo, much better than I can take!
http://lh5.google.co.uk/payne.christopher/R1GU0QvS-7I/AAAAAAAAAKI/LySFv8bhOqM/s800/DSC00101-1.jpg
i have a number of Global Knives which are all very Good
but the one i use most is the 20cm Veg chopper (btm one obviously :D )
http://i118.photobucket.com/albums/o109/FGYT/Dunc/axeonion.jpg
its the depth of blade so you can easily slice up stuff with out your knucles bangin on the board :D i guess its like a chefs knife but the pointy bit snapped off
I also like but havent got one the Chinese Choppers which are larger like thin light weight Meat cleavers
i often look at them as ideas for Bushy knives and they do have similarities i have one that has a lot of similaraty to Reds PFK
UK bush knives do seem to be beefed up kitchen cutters
but i think is i did ever need to get any more Kitchen Knifes it would be Custom made and stainless Damascus in a set of 3 or 4 matched etc etc
ATB
Duncan
I often use a Svord Bird and Trout as a paring knife.
http://www.svord.com/SvordMainFrameset.htm
Very useful all round knife, great for game, food and a bit of wood work.
I have my name down for one of Stu's knives. Its good to hear there are other klutzes that wouldnt try to finish the knife. Stu will do it for me, it will cost a bit extra but I know it will be worth it.
Oh hi by the way First post!!!!!:bandit:
British Red
01-12-2007, 20:49
Hi shocks - welcome aboard
Repeat after me "its only one, Its not a habit, I can stop any time I like" :D
Red
I was tempted to get a 'number one' myself (already have a 'number 2' - don't ask!) but couldn't justify another knife for the kitchen!
If you want one made up Hugh, it would be a pleasure mate! ;)
British Red
01-12-2007, 21:01
Nah - in my case Graham it isn't a question of "own two" its a question of "waiting for two MORE to be delivered :o"
Although I may weaken ;) Especially if he does a larger one :D
Red
I know exactly what you mean mate! :o - Shhhh our little secret right! ;) :lmao:
The offers there mate if you change your mind though!:rolleyes:
Hi!!
Here are a nice one in damascus .I can not get the pics in :banghead: so look here http://www.soderfors.com/Kockknivgaffel.jpg And it stainless
Cegga
British Red
01-12-2007, 21:14
Where?........
Where?........
Me and computers you no Red don´t work :sad6: :sad6: :sad6: But check the link in my last pm
Cegga
British Red
01-12-2007, 21:45
No worries mate - you make pretty steel and I'll do the pictures okay? :D
http://farm3.static.flickr.com/2063/2079116390_06def5fd70.jpg
(Ceggas picture)
PS
WOW
Red
Bernie Garland
01-12-2007, 22:09
WOW Indeed! :notworthy
after seeing that carving set in Damascus can only say stunning, never made kitchen knives before but after the pics on here am going to give it a go.
British Red
01-12-2007, 22:12
Not sure if that is one of Ceggas to be honest (looks like his work though)
However you want to see his damascus axes (and his damascus gun barrels come to that)
Known to make a grown man write a letter to Santa :)
Red
The maker is Leif Hedblom / Kirchner-Solingen.
Go to http://www.soderfors.com/ and look in the gallery.
British Red
01-12-2007, 22:29
Will it hurt my wallet?
I did not make this only want to show you this pretty set .
Leif have a home page http://designsmide.com/
Cegga
Crush your wallet, break your heart and make you grin from ear to ear! :lmao:
Dougster
01-12-2007, 22:54
As for being greedy with Stu M blades. I am waiting for my fifth to come up......................
British Red
01-12-2007, 23:04
Wanna form a club?
I must admit though - if I didn't love 'em I wouldn't keep buying ;)
Red
Burnt Ash
01-12-2007, 23:34
On a recent post about the role of the "big knife" I mentioned that I became more convinced about "big knives" by my preferences in the kitchen (I have a large triangular 10" bladed Sabatier chefs knife that I use for most kitchen chores.
A fascinating book is Kitchen Confidential, by Anthony Bourdain, which spills the beans on real cheffing and all of the ghastly goings on at the coal face in commercial kitchens. Between the sex and drugs and rock and roll, Bourdain devotes a short chapter of his book to practical advice on 'How to Cook like the Pros'. He spurns kitchen 'knife sets' as a gimmicky waste of time: intended primarily to part amateur aspirant cooks from their money. Bourdain states that almost all kitchen knife chores can be accomplished using just a big French chef's knife. A 10" Sabatier would fit the bill nicely (though Bourdain's preference is for Global).
Burnt Ash
British Red
02-12-2007, 00:06
I'm so glad it's not just me :o
I was caught de-seeding the last of the chillis recently witha full size chef's knife - point, slit, chop flip, slice, slice, slice - one tool for the whole job! I tend to use a mora for "tight" peeling and paring (root ginger etc.) But beyond that, a triangular chefs knife works on almost everything :o
Red
I slept on it overnight and came to the conclusion that I couldn't resist a SM no1 blade! :D
Dougster
02-12-2007, 09:41
I slept on it overnight and came to the conclusion that I couldn't resist a SM no1 blade! :D
I must admit that I can't see a kitchen knife in 01 working - but the profile is fantastic - I wonder if he'll do a run in stainless. If it weren't in 01 (which personally I don't like) I'd be in there.
I must admit that I can't see a kitchen knife in 01 working
Good point. But I'd raise one to the glory of the patina!
stuart m
02-12-2007, 10:33
I must admit that I can't see a kitchen knife in 01 working - but the profile is fantastic - I wonder if he'll do a run in stainless. If it weren't in 01 (which personally I don't like) I'd be in there.
Good point. But I'd raise one to the glory of the patina!
Same reply as on BB mate...
Never say never, about the stainless run, but, even if it were to happen, it'd be a long way in the future...
All my own kitchen knives are stainless, but, I am quite looking forward to using one of these myself, I'm looking forward to how it will look, next Christmas, not this one beating on out doors at the minute, I'm looking forward to how it looks used but cared for, money can't buy that look it'll get over time, you are 100% on the button mayfly :)
Burnt Ash
02-12-2007, 10:55
I'm so glad it's not just me :o
I was caught de-seeding the last of the chillis recently witha full size chef's knife - point, slit, chop flip, slice, slice, slice - one tool for the whole job! I tend to use a mora for "tight" peeling and paring (root ginger etc.) But beyond that, a triangular chefs knife works on almost everything :o
Red
Actually, the only other knives Bourdain mentions are 1) a flexible boning knife (redundant if your butcher does that for you); 2) a paring knife (for small fiddly 'microsurgery' stuff) and 3) an offset serrated knife (essentially, a scalloped edge bread knife, with the line of the handle above the line of the blade).
For what it's worth, I really enjoy using a very sharp Chinese cleaver from time-to-time and I would hate to be in a kitchen that lacked a really good quality swivel peeler. The breadth of blade on a French chef's knife is too great (too much drag) to make it ideal for carving, so I do like a proper long and narrow-bladed carver. Wires for cheese.
Burnt Ash
British Red
02-12-2007, 11:54
I do like a proper long and narrow-bladed carver.
Burnt Ash
Like this? :D
http://static.flickr.com/109/300092135_80b1f1d6d4.jpg
Red
John Fenna
02-12-2007, 12:35
Red - stop it now!
You are being totally unfair on mere mortals who cannot afford or lack the skills to make such beauties!
This is as a friend of mine would call it "knife porn"!:tapedshut
On second thoughts keep the pictures coming - we can all dream!
Isn't that an Arabian/Morroccan dagger though, rather than a carver for your sunday roast?
When does a fighting knife (for slicing deep into living flesh) become a kitchen knife(for slicing deep into cooked flesh)?
British Red
02-12-2007, 12:54
John,
If I'm honest I'm not exactly sure what it is - the consensus of the "conoscenti" tends towards a North African Flyssa so your area is pretty good. As with all things hand made, age is pretty impossible to determine but " a number of centuries old" is again the consensus view - anything from 19thc backwards for several more (most seem to think 17th or 18th but I have no clue really). I rather suspect the reality is that its simply a knife - made by a person with what he had to hand (which appears to be carbon steel, bone and very onrate gold work). I like it and enjoy using it. Since I don't have any mountian passes to guard it serves well as a carving knife and camp knife. I guess it was multi purpose when it was made too.
One day I must get it looked at by someone who understands these things - but the Royal Armouries at Leeds is a long way and I really wouldn't know who else to ask
Red
John Fenna
02-12-2007, 13:10
Well whatever it is it is a beaut!
No so much "Readers Knives" as a center spread beauty.....
Burnt Ash
02-12-2007, 13:37
Like this? :D
http://static.flickr.com/109/300092135_80b1f1d6d4.jpg
Red
Yup! Like that! :)
Burnt Ash
Burnt Ash
02-12-2007, 13:45
John,
One day I must get it looked at by someone who understands these things - but the Royal Armouries at Leeds is a long way and I really wouldn't know who else to ask
The V&A, perhaps? The sheath is one you've made/had made for it, I'm guessing.
Burnt Ash
British Red
02-12-2007, 14:43
BA - oh yes Singteck put the sheath together for me since I wanted a way to keep it safe when using it for a camp knife.
I really should find someone - the V&A would be good I guess. I don't go to cities much so its hard to know where to start - I can't see walking in off the street would be sensible.
Maybe I'll just keep using it :)
Red
Dave Budd
02-12-2007, 15:54
How big is that bottom one Dave?
Nice thread Red, I like kitchen knives :)
the blades on both are just under 9" :) I'm only allowed to keep my cock ups, so these aren't very good I'm afraid :o SWMBO says that I don't need another knife, so i have to sell anything that is any good to pay the rent! :rolleyes:
here are a few more previous kitchen knives ;)
http://i70.photobucket.com/albums/i98/buddknives1/Ho-Geela.jpg
http://i70.photobucket.com/albums/i98/buddknives1/rainbowwhalebb.jpg
http://i70.photobucket.com/albums/i98/buddknives1/0065la.jpg
http://i70.photobucket.com/albums/i98/buddknives1/tufnolparingma.jpg
http://i70.photobucket.com/albums/i98/buddknives1/bruceskitchensetsa.jpg
British Red
02-12-2007, 16:15
I like the middle one in the top photo there Dave - part chefs, part cleaver, part seax!
Nice
Red
Burnt Ash
02-12-2007, 17:32
I like the middle one in the top photo there Dave - part chefs, part cleaver, part seax!
I think the Japanese call that a deba?
Burnt Ash
No worries mate - you make pretty steel and I'll do the pictures okay? :D
http://farm3.static.flickr.com/2063/2079116390_06def5fd70.jpg
(Ceggas picture)
PS
WOW
Red
Now thats a look and finish i would pay for to be made :D but in the Japanise style of knife i think
Daves middle knife looks closer to the Global Santoku Knife which apparntly is the General Chefs all purpose shape the Deba is a little more destinktive shape heavy blade and single side grind
Ive never tryed a single side grind kitchen knife :confused: but they are popular in Japan and are suposed to be good for raw fish
Global Knife shapes (http://www.globalknives.uk.com/which.htm) i try not to look here to often :(
ATB
Duncan
Maybe a little less expensive, handmade Japanese kitchen knives.
I have bought wood working tools from them and got very good service on fantastic tools.
http://www.japanwoodworker.com/dept.asp?dept_id=13166
Variant 13
03-12-2007, 19:27
This my tojiro santoku, the only knife I use in the kitchen. 7 inch blade with full japanese polish wasn't exactly cheap but one knife that will last for hundreds of years.......
http://i229.photobucket.com/albums/ee248/Variant_13/IMG_4755.jpg
Graham
Dave Budd
04-12-2007, 18:17
the set of three knives were pretty much my interpretation of some Japanese knives in the Dick tools catalogue ;) The customer wanted a set of forged finished jap knives and a chopping board. :)
Owen Bush
05-12-2007, 10:40
I have only one of my own knives in the kitchen ,i borrow a lot of them for a while before they go out though .
I really like goucho knives take your kitchen into the woods.
here is my own kitchen knife
http://farm1.static.flickr.com/159/437793701_56b1eaafd9.jpg?v=0
and another camp knife (really a kitchen knife with guard)
http://farm1.static.flickr.com/87/237102765_4bab697d40.jpg?v=0
this is a stainless damascus 1080 san mai blade for my father for xmas
http://farm3.static.flickr.com/2033/2071134945_59e289c6ab.jpg?v=0
http://farm3.static.flickr.com/2111/2071132257_1b5d66a1c9.jpg?v=0
I am working on a few more before xmas .
I use this one
http://img.photobucket.com/albums/v347/highstorrsprom/WS/finished/DSCN1920.jpg
which started off as this
http://img.photobucket.com/albums/v347/highstorrsprom/WS/491af773.jpg
then I made a few more
http://img.photobucket.com/albums/v347/highstorrsprom/WS/finished/IMGP0558.jpg