Kitchen Knives

[Cegga]

Hi!!
Here are a nice one in damascus .I can not get the pics in so look here http://www.soderfors.com/Kockknivgaffel.jpg And it stainless
Cegga

 

[British Red]

Where?........

 

[Cegga]

Where?........

Me and computers you no Red don´t work :sad6: :sad6: :sad6: But check the link in my last pm
Cegga

 

[British Red]

No worries mate - you make pretty steel and I'll do the pictures okay?

(Ceggas picture)

PS

WOW

Red

 

[g4ghb]

WOW Indeed! :notworthy

 

[Bernie Garland]

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]

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

 

[weaver]

The maker is Leif Hedblom / Kirchner-Solingen.

Go to http://www.soderfors.com/ and look in the gallery.

 

[British Red]

Will it hurt my wallet?

 

[Cegga]

I did not make this only want to show you this pretty set .
Leif have a home page http://designsmide.com/
Cegga

 

[weaver]

Crush your wallet, break your heart and make you grin from ear to ear!

 

[Dougster]

As for being greedy with Stu M blades. I am waiting for my fifth to come up......................

 

[British Red]

Wanna form a club?

I must admit though - if I didn't love 'em I wouldn't keep buying

Red

 

[Burnt Ash]

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]

I'm so glad it's not just me

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

Red

 

[scanker]

I slept on it overnight and came to the conclusion that I couldn't resist a SM no1 blade!

 

[Dougster]

I slept on it overnight and came to the conclusion that I couldn't resist a SM no1 blade!

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.

 

[mayfly]

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]

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]

I'm so glad it's not just me

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

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