My Kitchen/Chef's/Cooking Knife Thread

[Stuart Mitchell]

A thread to post photos of the Chef's and kitchen knives that I make without starting a new thread every time.

Starting with this one, one of my 8" Chef's knives today.

200mm (8") blade, 2mm thick SF100 blade steel, high and flat grind, very thin and slicey.

Carbon Kirinite handle scales secured by a brace of flared 8mm OD stainless tubes, as spec'd by my client.

The Kirinite has a lovely depth to it and even taken down to around 1500 grit you'd be surprised how grippy and tactile it is.

Grey or black liners was proving a tough decision, so I came up with a solution

 

[foxinmad]

Ahh very nice, I would have some of those in a heartbeat Stuart, but sadly my wife would ruin them easy.

 

[T.eddie]

A thing of beauty!

 

[Acerforestry]

So well made, knives this good bring about dilemma - people don't want to damge them with use..

 

[Stuart Mitchell]

Ahh very nice, I would have some of those in a heartbeat Stuart, but sadly my wife would ruin them easy.

A thing of beauty!

So well made, knives this good bring about dilemma - people don't want to damge them with use..

Thank you, all.

I hear that a lot, 'it's too nice to use..', my reply is always get out and use it, that is what it was made for and very fit for purpose so there isn't a lot you can do to it that can't be fixed if worst comes to worst.

But yes, I fully get it, much like that first scratch on your new watch (or whatever), it is nice to have and use nice things though

 

[foxinmad]

Ahh, would it stand up to my wife hacking and chopping a pizza on a steel oven tray like a mad woman, nah, I can't bare thinking about it haha.

 

[Stuart Mitchell]

Ahh, would it stand up to my wife hacking and chopping a pizza on a steel oven tray like a mad woman, nah, I can't bare thinking about it haha.

You win

 

[Stuart Mitchell]

Just working on this Serbian in Leadwood…

 

[foxinmad]

Nice one Stuart, I like the colour of the wood on that.
As I have one of Mr Mitchell's portland knives I keep getting drawn towards these posts haha.

 

[hw101]

Lovely things. You are very talented Stuart.

 

[Rake Aboot]

A thread to post photos of the Chef's and kitchen knives that I make without starting a new thread every time.

Starting with this one, one of my 8" Chef's knives today.

200mm (8") blade, 2mm thick SF100 blade steel, high and flat grind, very thin and slicey.

Carbon Kirinite handle scales secured by a brace of flared 8mm OD stainless tubes, as spec'd by my client.

The Kirinite has a lovely depth to it and even taken down to around 1500 grit you'd be surprised how grippy and tactile it is.

Grey or black liners was proving a tough decision, so I came up with a solution


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Just seen it featured on the Pistonheads forum

I’d have commented but I’m well and truly banned from there hah.

 

[Stuart Mitchell]

Nice one Stuart, I like the colour of the wood on that.
As I have one of Mr Mitchell's portland knives I keep getting drawn towards these posts haha.

Thank you, I think timber is perfect for these Serbians, I have a bit of a thing for them mainly due to the content of a fella I follow on Insta, I'll find it and post a link.

Lovely things. You are very talented Stuart.

Thank you, but we all do something, don't we? Mine happens to be knives, and even then I didn't really have a choice

Just seen it featured on the Pistonheads forum

I’d have commented but I’m well and truly banned from there hah.

Really, I have not been there before but just had a quick look but couldn't see it, if you have a link I'd like a look but it's not a biggie of not.

Was it this photo? My customer sent it to me yesterday afternoon, knife put straight to work, Beef Massaman on the go apparently



It does bring to mind the saying that you are only as good as your last job though, you pi$$ someone off or let them down unnecessarily, or just be a p**** in general and the world is a very small place these days.

 

[Rake Aboot]

It’s on the show us your knives thread. Your customer is a forum member

 

[Stuart Mitchell]

It’s on the show us your knives thread. Your customer is a forum member

Ah yes, thank you

 

[Stuart Mitchell]

This is the Serbian that I finished yesterday...





And this is the fella on Insta, my latest man crush

 

[Stuart Mitchell]

Todays offering a little smaller, intended for more precise and detailed tasks, a 100mm (4") paring knife.

Same 2mm stock, very much thinned out towards the tip though.

Stabilised and bookmatched Karelian Birch scales.

 

[sh1kar]

all very nice Out of interest though, why the vertical tooling marks?

S

 

[Stuart Mitchell]

all very nice Out of interest though, why the vertical tooling marks?

S

Ever so sorry @sh1kar , just seen this now.

Copied and pasted form a recent sales thread for the Serbian shown above...

Traditionally they (the Serbians) get a 'Brut de Forge' finish to the flats of the blade, this particular finish is one that I apply during the HT process.
The finish (to my eye) looks very attractive but also it helps to mitigate any vacuum type effect thus preventing food sticking to the blade during use (I now use this finish on most of the culinary knives that I make).

So it does have a job, but more than that I think it looks cool and interesting, I really like it.

 

[Stuart Mitchell]

Full, funky, set...

... Rioja Pearl, Midnight Blue and Wedding White Kirinite.

 

[gelert]

Are these on your website Stuart?or are they commission pieces.
I fancy treating myself to a nice chef/kitchen knife.