COOKING & EATING — Custom Knives - Stuart Mitchell Knives
www.stuartmitchellknives.com
Kitchen/Chef's Knives Set in the Works
- Thread starter Stuart Mitchell
- Start date
www.stuartmitchellknives.com
Dishwasher!? KNIVES IN A DISHWASHER!!!!Would that make them dishwasher safe Stuart?
I'm sure they would look great in krinite. Although I do think that timber handled steak knife set are class.
Thank you and funnily enough that #983 set is the seven piece set mentioned in the first post of this thread.
Knives and dishwashers are not a good idea, even the detergent and rattling around won't do the blades/edges any good, let alone the hot water and steam etc on the handles.
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This is why I sorted my new dunking vessel this morning, I have been putting grinding these off for too long, need to dip nearly a foot at a time here, 'ooh err matron!' 
It’s ok, I can’t afford a set of 8This year??? Better get in quick, been putting these ones off for ages
Always tape your blades to protect them of you are going to leave them hanging around a workshop environment for a few weeks...
Now engraved, just got to serrate the bread knife and then all set for the handles...
Bread knife? As in singular? Could I plwase ask then which one it is (presume 7 or 8) and what type of knife the other is?
Bread knife? As in singular? Could I plwase ask then which one it is (presume 7 or 8) and what type of knife the other is?
Bread knife 7, carver 8.
Thanks!
No problem at all, thanks for the interest
Utectok
Well-Known Member
Excuse my ignore but sometimes on your knives there are little horizontal marks at the back is this from forging or something I was just wondering
Ay up @Utectok , no worries, I apply those during (or just prior to), the heat treatment process, the reasoning etc is touched upon in here if you fancy a short read...Excuse my ignore but sometimes on your knives there are little horizontal marks at the back is this from forging or something I was just wondering
Something a Litte Different? Serbian Chef's Knives
Serrated, crusty bread falls away in slices at the very sight...
There could be a good reason for that, might you have an example?I'm slightly feared for the fingers holding said crusty bread toohave to say, the serration does not look as deep/severe as off the shelf bread knives
Rather rubbish photographs (and pardon the crumbs on the breadboard
).I would say, the knife is from the mother in law, so not exactly young. But feel like I've picked a reasonable serration to hold against the ruler
depth appears to be around 1.5mm. The amount of serrations per inch seems to be greater too? Not sure if that plays a part in all this To be honest the MIL used to have one of those electric rotary bread cutters that are common on the continent (makes sense as she's in Luxembourg) and that was used more often.
Interestingly, I think my other bread knife might have fewer serrations per inch, but actually be even deeper. Although that's just from memory - it's been boxed up somewhere to take to the skip
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