Several years ago I invested in a 33-layer VG10 Sakai Takayuki Damascus knife, and my cooking game immediately improved. The knife is perfectly balanced right where the swell-less blade meets the handle, and the handle is comfortable to hold being made from mahogany. It’s the ideal length for most of the foods I cook and is even simple to sharpen. As soon as I saw it and held the knife I knew I wanted it – I knew it was a pro knife. But I was unaware of all the variables that chefs and more-pro home cooks consider in their knives. In the video below for Epicurious, Brooklyn-based knife maker Will Griffin explains a lot of knife attributes – including profiles, blade thickness/thinness, heels, bevels, tangs, and much, much more.
The Science and Making of CPM 154 Powder Sintered Knives with David Rydbom
Knife Handle Made from Cat Hair
Homemade Index Finger Ring with Two Mini Knives Built-in
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August 1, 2018 at 07:07PM