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Newbie looking for advice..

Discussion in 'The Kitchen Knife' started by Victor, Jul 3, 2017.

  1. Hello everyone,
    As the title suggests I am brand new here and have really enjoyed looking through the posts. I have been collecting custom folding knives for a while now and recently started home cooking. My appreciation for art has lead me to find custom kitchen knives that will be functional and beautiful. I feel like I'm starting all over again when I made the leap from production spydercos and benchmades to sebenzas to full blown customs. I would appreciate some advice in the right direction getting one quality knife at a time to build a collection of beautiful and functional custom kitchen knives. Before doing much research I made some purchases of what I thought were really great high end kitchen knives. These are all pretty new and can probably be returned upon everyone's advice.
    I have a Henkels damascus Kramer 8" chef knife, a miyabi Keizer santoku, an offset shun classic bread knife, a dalstrong shogun carving knife and fork set and 2 global boning and filet knives. Some might be going back after I get some advice from you guys though. Thanks!
     
  2. Hey and welcome to the forums.

    What kind of advice are you seeking? You seems to have acquired few nice kitchen knives already, so what are looking for? Custom kitchen knives doesn't necessary means better performance, or better fit and finish. Surely there are makers that makes amazing looking knives. There are makers that focus more on performance. There are custom makers that makes expensive stupid knives. So there are lots of makers to choose from. What are you looking for?
     
  3. Thanks for the reply Anton. I thought they were pretty nice when I purchased them and I do still like them but I've always had a connection to something hand crafted as opposed to mass produced. I just enjoy cooking at home so it's not that I need a hand crafted knife for use only but it's something that I would just enjoy having a collection of from an art stand point. I do also want superb functionality though. By the way I've seen your handles and they are very impressive. It's a nice change to see such beautiful wood work.. with custom folders I mostly see micarta and rare crafted metals.
     
  4. To answer your question. I'd like to start with a gyuto or santoku. Something I would get the most use out of. I usually cook small portions for one or two. Sometimes I meal prep for the week. I mostly cut vegetables for salads, meats and occasionally bread.
     
  5. Jim

    Jim Old Curmudgeon Founding Member

    Welcome Victor,
    you may want to take a look at the vendors area on the fora. Your choices are only limited by your imagination and budget.

    There is a point of diminishing returns from a practical standpoint with exotic metals and handle material from a performance standpoint, especially for a home cook. However the pride of ownership and appreciation of handcraftmanship is harder to quantify.
    There is no way anyone can say '' This is the perfect knife for you... '' it is easier to say ''that may not be a good choice''.

    Spend some time reading and get familiar with the makers here and the various subtleties of each makers geometry and style.
     
  6. Thank you Jim. Some great advice. I will definitely do my research and check out the vendors on the fora. Being only a home cook I understand my need for extreme functionality is limited and I wouldn't be putting the knives in use for hours a day, every day. From an aesthetics standpoint I can appreciate the knives as beautiful art and quality craftsmanship. I take pride in ownership in my other hobbies as well and I can see this easily becoming as addictive. I look forward to slowly finding what's right for me and hearing opinions from some of you more experienced members!
     

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