or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Wich is your "fantasy" knife?
New Posts  All Forums:Forum Nav:

Wich is your "fantasy" knife?

post #1 of 59
Thread Starter 

Hi guys...

 

I'm suffering a severe cold and the doctor has forbidden me to abandon my home for a couple of days and that's killing me, too much free time under special conditions, meaning staying like a bird in a cage... I already read my old and ignored e-mails, I annoyed most of my facebook friends, I was reading some books, I asked questions and replied to old posts in all forums on the different hobbies that I have... And last but not least is cheftalk... It's your turn guys...

 

If the "knives genie" showed up at your doorstep offering to give you ANY knife... Wich one would you pick?... Come on, it's not going to cost you a cent, it will be absolutely free, go as fancy and functional as you want, or both, go exotic, budget is not an issue, nor waiting time or how hard to get one is, remember... It's the genie.wink.gif

 

I'm talking about real cooking knives, the one that you'll want to have for ownership pride and also that you know that is going to perform like a champ if you want to cook with it... No such thing as a knife with a gold blade and diamonds on the handle, those doesn't count.

 

Let me know guys, is not only about making the silly question... Is also because I want to know what's out there that I haven't even heard of.

 

Best regards!

 

P.S. If you add the "why?" you picked that knife, I'll consider it a great bonus, if you don't want to, remember, I have still one more day to surf the net and do research from my bed.peace.gif

Gear mentioned in this thread:

post #2 of 59

Honest answer? I continue to fantasize about a 240mm white #1 steel usuba I saw for sale a year or so ago. I was used, and thus vastly reduced in price... and ultimately went for over $500, in a country (Japan) where used knives are kind of icky (sort of like using someone else's toothbrush). If I got it, I'd be totally unable to get any great merit out of it -- my 225mm white #2 Aritsugu (Tsukiji) usuba is totally out of my league as it is, though I love it so -- but still.

 

So what are you fantasizing about, anyway?

 

(Knives, I mean. Keep it on topic, and keep it clean....)

post #3 of 59

It's no longer fantasy but reality since some years now. Still, I love this thing! Older Tanaka in CowryX, ironwood handle. They still make it, but in another steel.

240mm of sheer beauty. Very thin blade, takes an incredible edge.

 

tanakaEtching2.jpg

 

 

 

post #4 of 59

sweet as...! the tool maketh the (wo)man :)

post #5 of 59

Knife Genie granting me one free wish?

 

Easy

 

The one made of solid 24 ct gold and encrusted with precious stones...

 

Of which I would promply entrust to Christies for auction, declare myself financialy independant, and henceforth only eat at 5 star places, never touching another knife again.

 

Meh, I work with them all day, every day since I was 15. Nothing to get excited about.

 

 

Edward..lying in bed with kleenex, hot tea, and wondering how mch longer I can afford to be sick for......

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #6 of 59
Quote:
Originally Posted by ChrisBelgium View Post

It's no longer fantasy but reality since some years now. Still, I love this thing! Older Tanaka in CowryX, ironwood handle. They still make it, but in another steel.

240mm of sheer beauty. Very thin blade, takes an incredible edge.

 

tanakaEtching2.jpg

 

 

 

Man, that's a beauty!  I didn't realize they were Cowry X before the current batches of R2.  I was sorely tempted to buy one when CKtG was selling the 240 for $499...
 

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #7 of 59
Thread Starter 
Quote:
Originally Posted by ChrisLehrer View Post

Honest answer? I continue to fantasize about a 240mm white #1 steel usuba I saw for sale a year or so ago. I was used, and thus vastly reduced in price... and ultimately went for over $500, in a country (Japan) where used knives are kind of icky (sort of like using someone else's toothbrush). If I got it, I'd be totally unable to get any great merit out of it -- my 225mm white #2 Aritsugu (Tsukiji) usuba is totally out of my league as it is, though I love it so -- but still.

 

So what are you fantasizing about, anyway?

 

(Knives, I mean. Keep it on topic, and keep it clean....)

 

Hi Chris...

 

I posted the question BC I was in al almost total ignorance, I have been always working with comercial knives and my state of the art pieces were Wustofs, Henckels, a Global... And before reading in this place my fantasy knife was a Shun rolleyes.gif but when I was reading here I saw that there were so many other choices with better price/quality ratio and I ended up ordering a MAC, but as in any other hobby, I knew that there must exist some very fancy, awesome quality and state of the art stuff. 

That's the intention of my question, so far I got very impressed with the Kramers, but there must be more. So far those have made an impression on me, but the more I read, I doscover that there is some great stuff around.

 

So far here's what I may consider a fantasy knife for me... But since the price is outrageous, I don't know if I would dare to chop anything with it, maybe a pice like that I'll keep it as a colector item. A 10" Kramer.eek.gif

 

Imagen 5.png
 

post #8 of 59
Thread Starter 
Quote:
Originally Posted by Phaedrus View Post



Quote:
Originally Posted by ChrisBelgium View Post

It's no longer fantasy but reality since some years now. Still, I love this thing! Older Tanaka in CowryX, ironwood handle. They still make it, but in another steel.

240mm of sheer beauty. Very thin blade, takes an incredible edge.

 

tanakaEtching2.jpg

 

 

 

Man, that's a beauty!  I didn't realize they were Cowry X before the current batches of R2.  I was sorely tempted to buy one when CKtG was selling the 240 for $499...
 


eek.gif That's quite a fine piece man... And is great to know that you own it!! Very beautifull and impresive!! Congratulations... That one goes to my list too!!peace.gif

post #9 of 59
Thread Starter 

LOL crazy.gif I like the idea peace.gif

post #10 of 59
Thread Starter 
Quote:
Originally Posted by foodpump View Post

Knife Genie granting me one free wish?

 

Easy

 

The one made of solid 24 ct gold and encrusted with precious stones...

 

Of which I would promply entrust to Christies for auction, declare myself financialy independant, and henceforth only eat at 5 star places, never touching another knife again.

 

Meh, I work with them all day, every day since I was 15. Nothing to get excited about.

 

 

Edward..lying in bed with kleenex, hot tea, and wondering how mch longer I can afford to be sick for......

 

I like the idea!peace.gif
 

post #11 of 59
Quote:
Originally Posted by Luis J View Post



Quote:
Originally Posted by foodpump View Post

Knife Genie granting me one free wish?

 

Easy

 

The one made of solid 24 ct gold and encrusted with precious stones...

 

Of which I would promply entrust to Christies for auction, declare myself financialy independant, and henceforth only eat at 5 star places, never touching another knife again.

 

Meh, I work with them all day, every day since I was 15. Nothing to get excited about.

 

 

Edward..lying in bed with kleenex, hot tea, and wondering how mch longer I can afford to be sick for......

 

I like the idea!peace.gif
 


Yeah but if your going to do it, do it for real...I'll get this: http://www.mademan.com/2008/09/worlds-most-expensive-knife

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #12 of 59

Hoo boy. What a perfect question. Both these pieces cost $360 .


Just got a Christmas gift from my husband of two more Wildfire kitchen knives, that I always wanted. 5" boning knife. Carbon steel and Myrtle wood with red white spacers.I use mine in the kitchen and in the field dressing elk, boar and deer. Was hoping for it , and my husband came through with two. I think this cost around $115 from wildfirecutlery.com

 

5inchboning.jpg

 

Michael also made me a Mezzaluna ( half moon ) . I am part Swiss and have wanted one of these since forever. Michael's design allows me to easily remove handles and sharpen blade !! They are held on with buttonhead

allen ( sp? ) head stainless bolts. He actually sent me an alan  wrench. Michael prices are very reasonable, and his work is superb. My Mezzaluna holds a fine edge. Myrtle is the wood. Gotta go shake and bake!!

 

mezza 2009 myrtle.jpg

post #13 of 59

I'm thinking about adding another couple of knives to the block and maybe rotating a couple out.

 

At the top of my wish list are a 30cm suji and another petty -- but this time stainless, or at least stain resistant, for the petty.  I haven't made any decisions yet.

 

For the suji, if I go with a western handle, I'll probably get either the Misono Sweden, or the "Nogent" style Canadian from K-Sab.  But if I go wa, maybe Konosuke White#2 or maybe even another HD.

 

I'd like to get something high-zoot for the petty too, but they take such a beating and get sharpened so much, maybe not.  I want something that will hold up to citrus and can get used as a bar knife as much as for general cooking purposes.  My HD gyuto has brought me to the dark side -- not to mention the second half of the XXth Century -- and stainless has started to make (God forgive me) sense.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #14 of 59
Thread Starter 
Quote:
Originally Posted by Gunnar View Post



Quote:
Originally Posted by Luis J View Post



Quote:
Originally Posted by foodpump View Post

Knife Genie granting me one free wish?

 

Easy

 

The one made of solid 24 ct gold and encrusted with precious stones...

 

Of which I would promply entrust to Christies for auction, declare myself financialy independant, and henceforth only eat at 5 star places, never touching another knife again.

 

Meh, I work with them all day, every day since I was 15. Nothing to get excited about.

 

 

Edward..lying in bed with kleenex, hot tea, and wondering how mch longer I can afford to be sick for......

 

I like the idea!peace.gif
 


Yeah but if your going to do it, do it for real...I'll get this: http://www.mademan.com/2008/09/worlds-most-expensive-knife


eek.gif 2.1 Million USD for a knife?.... I think that not even the genie would get me something like that,  with that one you can make "Foodpump" fantasy come true... Auction it on Christies and stop working for the rest of your life... Besides is too bad a$$... Maybe you have to feed it every morning with 3 swiss army pocket knives for breakfast , and quoting the smart arse that wrote the article... "It sounds like the kind of knife you would be honored to be killed with. Not just merely satisfied by, but truly honored to feel its countless emeralds, diamonds, and carats of gold digging into your skin". LOL lol.gif

post #15 of 59
Thread Starter 
Quote:
Originally Posted by bellybones View Post

Hoo boy. What a perfect question. Both these pieces cost $360 .


Just got a Christmas gift from my husband of two more Wildfire kitchen knives, that I always wanted. 5" boning knife. Carbon steel and Myrtle wood with red white spacers.I use mine in the kitchen and in the field dressing elk, boar and deer. Was hoping for it , and my husband came through with two. I think this cost around $115 from wildfirecutlery.com

 

5inchboning.jpg

 

Michael also made me a Mezzaluna ( half moon ) . I am part Swiss and have wanted one of these since forever. Michael's design allows me to easily remove handles and sharpen blade !! They are held on with buttonhead

allen ( sp? ) head stainless bolts. He actually sent me an alan  wrench. Michael prices are very reasonable, and his work is superb. My Mezzaluna holds a fine edge. Myrtle is the wood. Gotta go shake and bake!!

 

mezza 2009 myrtle.jpg


Thanks for the contribution, very cool stuff indeed, I like those boning knives and is very cool to know that you also enjoy hunting and dressing what you harvested thumb.gif More stuff to add to the wish list biggrin.gif

post #16 of 59
Quote:
Originally Posted by Luis J View Post
Quote:

Yeah but if your going to do it, do it for real...I'll get this: http://www.mademan.com/2008/09/worlds-most-expensive-knife


eek.gif 2.1 Million USD for a knife?.... I think that not even the genie would get me something like that,  with that one you can make "Foodpump" fantasy come true... Auction it on Christies and stop working for the rest of your life... Besides is too bad a$$... Maybe you have to feed it every morning with 3 swiss army pocket knives for breakfast , and quoting the smart arse that wrote the article... "It sounds like the kind of knife you would be honored to be killed with. Not just merely satisfied by, but truly honored to feel its countless emeralds, diamonds, and carats of gold digging into your skin". LOL lol.gif

 

Just saying, if some genie is going to pop up and ask ME, what I WANT. He is going to work it! and if a knife is involved that tricky S.O.B better be on his game cause I am not playing around.
 

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #17 of 59

 

Originally Posted by boar_d_laze View Post

I'm thinking about adding another couple of knives to the block and maybe rotating a couple out.

 

At the top of my wish list are a 30cm suji and another petty -- but this time stainless, or at least stain resistant, for the petty.  I haven't made any decisions yet.

 

For the suji, if I go with a western handle, I'll probably get either the Misono Sweden, or the "Nogent" style Canadian from K-Sab.  But if I go wa, maybe Konosuke White#2 or maybe even another HD.

 

I'd like to get something high-zoot for the petty too, but they take such a beating and get sharpened so much, maybe not.  I want something that will hold up to citrus and can get used as a bar knife as much as for general cooking purposes.  My HD gyuto has brought me to the dark side -- not to mention the second half of the XXth Century -- and stainless has started to make (God forgive me) sense.

 

BDL


It's been seven days, and nobody has responded to your post, BDL.  It does seem to be worth discussing, because it's such a turn up for the book.

 

Over the past two or three months, I've read many essays you have written over the last two or three years.  Although you've written many complimentary things about the Misono Sweden, I've always got the impression that you regard it as being the equal of your carbon Sabatiers, not their superior ... and I would have predicted that any new carbon-steel knife would come from the Masamoto HC range---unless you were unable to contain your desire for white no. 2 steel---and that any stainless-steel knife would come from Ikkanshi Tadatsuna.

 

Could you share you reasoning with us?

 

I've seen that JCK.com does not list a Masamoto HC sujihiki as long as 30cm, which may explain why that fell off your list.  But, from what you've written, I would have expected you to give up the idea of a yo-sujihiki, upgrade your steel choice to white no. 2, and consider a Tadatsuna wa-sujihiki.

 

John
 

post #18 of 59


It's been several days and nobody has replied to BDL because we're still in shock that he made a comment like that about carbon steel.
 

Quote:
Originally Posted by Dr Owl View Post

 

Originally Posted by boar_d_laze View Post

I'm thinking about adding another couple of knives to the block and maybe rotating a couple out.

 

At the top of my wish list are a 30cm suji and another petty -- but this time stainless, or at least stain resistant, for the petty.  I haven't made any decisions yet.

 

For the suji, if I go with a western handle, I'll probably get either the Misono Sweden, or the "Nogent" style Canadian from K-Sab.  But if I go wa, maybe Konosuke White#2 or maybe even another HD.

 

I'd like to get something high-zoot for the petty too, but they take such a beating and get sharpened so much, maybe not.  I want something that will hold up to citrus and can get used as a bar knife as much as for general cooking purposes.  My HD gyuto has brought me to the dark side -- not to mention the second half of the XXth Century -- and stainless has started to make (God forgive me) sense.

 

BDL


It's been seven days, and nobody has responded to your post, BDL.  It does seem to be worth discussing, because it's such a turn up for the book.

 

Over the past two or three months, I've read many essays you have written over the last two or three years.  Although you've written many complimentary things about the Misono Sweden, I've always got the impression that you regard it as being the equal of your carbon Sabatiers, not their superior ... and I would have predicted that any new carbon-steel knife would come from the Masamoto HC range---unless you were unable to contain your desire for white no. 2 steel---and that any stainless-steel knife would come from Ikkanshi Tadatsuna.

 

Could you share you reasoning with us?

 

I've seen that JCK.com does not list a Masamoto HC sujihiki as long as 30cm, which may explain why that fell off your list.  But, from what you've written, I would have expected you to give up the idea of a yo-sujihiki, upgrade your steel choice to white no. 2, and consider a Tadatsuna wa-sujihiki.

 

John
 

Do or Do not - There is no Try. - Yoda
Reply
Do or Do not - There is no Try. - Yoda
Reply
post #19 of 59

If I had a chance....

 

700 Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #20 of 59

It seems I dropped this ball about two years ago. 

 

I ended up with a Kono HD 30cm suji -- a perfect knife for me -- and a Kono SS petty.  The petty is a nice knife, but it's a petty, does petty things, and petty hard to get excited about.  FWIW, Kono has since upgraded its SS line to "HH," which is the same steel but harder -- and competes with the Gesshin Ginga Inox, Suisun Inox Honyaki, and Tadatsuna Inox. 

 

My other petty is a "Nogent" Sabatier 6" slicer.  I like it just as much.  But don't draw deep conclusions, it's a petty.

 

Sabatier carbon chef's knives are as good as Misono Sweden chef knives, but the comparison is not equal straight across the board.  They each have their strength and weaknesses. 

 

I still haven't gone as far as actually owning a Masamoto HC.  I regard them as nearly perfect knives of their type, i.e., western handle, mass-produced, Japanese made, carbon steel knives, but am not really much interested in the type anymore. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #21 of 59
Quote:
Originally Posted by petalsandcoco View Post

If I had a chance....

 

700 Petals

 

Chef Petals,

 

Interesting looking knife.  What is it? 

 

Why perfect?  Looks alone? Or is there something about the design (other than appearance) that you find particularly appealing? 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #22 of 59

I am sure if I said the name "Nemusk", you would know it.

Designed by Quintin Nel. Blade smiths ; Hoffman/Piper.

 

It is pure eye candy Chef BDL and how can I not like a luxury knife with all those diamonds in it ?

 

They say its one of the most sharpest knives out there.....I am not so sure about that. ( But I'm willing to give it a try biggrin.gif)

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #23 of 59

Petals: It looks like a German Nesmuk. Web site: http://nesmuk.de/

This one costs EUR80.000.

 

 

Funny people.

post #24 of 59

I had a fantasy knife in mind, but I fell into one and put it into service.  It's a 240mm Honyaki gyuto - in this case a Takagi.  I got it used and it needed work - a chip on the tip, dull, and some rust.  I refurbished the blade, thinned it and gave it a fresh edge and made a new handle from Amboyna and Black Oak burls.  I left the live end of the Amboyna as it's just too cool to cut off.  This knife is thin, light, nimble and just falls through work.

 

1000

 

1000

post #25 of 59

Slick knife Mike. I like the burl. (actually anything made from a burl is very nice) or something made from purple heart * , cocobolo or lignum vitae.

 

@ Ordo: The price tag is off the wall, not just that knife but for alot of knives. I would like to drive the Hennessey Venom GT Spyder or the Lamborghini Reventon but its doesn't mean I am going to own them.

Do you remember Al Pacino in the movie "scent of a woman" ? Love the part where Lieutenant Frank Slader wanted to drive the Testarossa.

The whole idea of that was he wanted to 'feel' the drive, much like how I would love to feel that knife.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #26 of 59

How about a well balanced workhorse of a 25 or 30 cm chef's knife from an established manufacturer, French, German, Finnish, Spanish, Japanese -- like carbon Sabatiers, or any knife with a full tang & forged bolster that takes a murderous edge and holds it.  A Josephine Baker type of knife may be exciting but not so practical over the longer term.  Nothing against a fling, but then reality prevails -- at least for the less romatically inclined.

post #27 of 59
Quote:
Originally Posted by Elsaesser View Post

How about a well balanced workhorse of a 25 or 30 cm chef's knife from an established manufacturer, French, German, Finnish, Spanish, Japanese -- like carbon Sabatiers, or any knife with a full tang & forged bolster that takes a murderous edge and holds it.  A Josephine Baker type of knife may be exciting but not so practical over the longer term.  Nothing against a fling, but then reality prevails -- at least for the less romatically inclined.

Let me clarify : while I count myself among the less romantically inclined in matters concerning sharp kitchen utensils, I am definitely aromatically inclined.

post #28 of 59
How about a well balanced workhorse of a 25 or 30 cm chef's knife from an established manufacturer, French, German, Finnish, Spanish, Japanese -- like carbon Sabatiers, or any knife with a full tang & forged bolster that takes a murderous edge and holds it.

 

I've got three carbon Sabatier 10" chef knives, and love them all.  I've also got a 7" Nogent Sabatier carbon which I bought to use for breaking small fish, and which I also love so much I use it for tasks to which it's entirely unsuited.  They're wonderful for what they are, but don't quite rise to the level of "fantasy," even if your fantasies are restricted to the same level of practicality and severely plain aesthetic as mine.

 

I can see what Chef Petals is getting at, but her fantasy knife leaves me cold.  Me no likee -- partly for its over-the-top cosmetics and partly for its impractical and awkward shape.  While I admire Mike9's knife, the profile -- something he obviously likes -- is way too flat for me; and while I like the look of exotic wood handles they add extra weight and are one more thing which requires delicate handling.  Not my idea of a perfect tool.  

 

Bolster or not, "full tang" or not, knives shorter than 210mm tend to balance behind the pinch point, while knives longer than 270mm tend to balance ahead of it; at least, that is, unless they're handles are counter-weighted like Furi, Global, and Gude/Viking. Unfortunately the counter-weighting makes the knives heavy, and as far as I'm concerned, the lighter the better; still more unfortunately, they're all bunk knives -- especially the Furis.  For most good cutters, a forward or backward balance point is a fact of life. 

 

Forged bolsters, at least those with full finger guards are something of a PITA.  Even though I figured how to deal with them a loooooooooooooooooooong time ago, they're no part of my "fantasy" knives.  Not that I won't make an exception for a carbon Sab. 

 

I love my Sabs for their edge taking, easy maintenance, classic looks, character and connection with history but my Konosuke HD 270mm wa-gyuto and 300mm wa-suji are better knives.  The Sabs and Konos are about as close to fulfilling my fantasy of perfect knives as anything I've ever tried -- and I've tried a lot of knives.  I kinda-sorta want a Masamoto KS, or the Richmond Ultimatum 52100 KS clone, but my knife drawers are already so full. 

 

Is it a good thing or a bad thing when you already have what you most want?

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #29 of 59

BDL, I have been curious about your point of aesthetics vs. utility.  At what point have you stopped purchasing a knife and are now purchasing art?  Seems to me like a lot of fantasy knives fall into the art category.  I missed the WOOT sale of Shun Elite 240 @ $90, but for me that would have been the top of my expectations.  OHTH, I can appreciate a fine layered blade with a mammoth handle, but it would be framed, not used.
 

post #30 of 59

Speaking only for myself about my own, personal aesthetic, utility counts far more than appearance.  However, when knives perform more or less equally well -- and there are quite often A LOT of them at any given price point -- you might as well use appearance as the deciding factor.  I happen to favor very simple looking tools, but have no quarrel with people who feel otherwise. 

 

There are other intangible aesthetic factors besides utility and appearance, too many to list.  Take, by way of a couple of examples, the connection with history you get with a carbon Sabatier, or the connection with individual human industry which comes with a knife handmade by a master craftsman.  Surely those are worth a great deal. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Wich is your "fantasy" knife?