OT: Handmade American Steel

[August]

http://farm3.static.flickr.com/2323/5747887364_31b388e403_b.jpg

Bob Kramer, a custom knife builder out of Olympia, Washington, just delivered this 8" chef's knife to me after three year's wait. I already have a 12" knife that gets regular use, but a smaller one is more portable and easier to manipulate in my cramped kitchen.

Bob recently finished working with Zwilling on a line of carbon steel knives to be sold through Sur la Table outlets. The blade steel and patterns are the same as he uses for his customs, but no wait and less cost. He told me that he was impressed with the prototypes he worked with (and destroyed--he loves breaking knives). Buy some of those and know the greatness of 52100.

You can see Bob forging a damascus billet here (http://www.flickr.com/photos/atemryeats/sets/72157603900948507/with/2261905014/).

South Indian tonight with the new piece.

http://farm3.static.flickr.com/2232/2261905014_dc11ae554e_b.jpg

And for the fetishists, my footlong polished to a mirror. A lot of work.

http://farm5.static.flickr.com/4124/4984733847_c4530e8ff0_b.jpg

[CNY rider]

As a non-fetishist it did take me a second to realize what I was seeing in the second picture. :)
May I ask what you do to keep your knives sharp at home?

[August]

May I ask what you do to keep your knives sharp at home?

I use a combination of water stones, most often a 1000 and a 6000 grit, and a steel hone. I've been sharpening my knives in that way for about ten years, and it has become just another part of my culinary habit. 52100 is easy to work with, too.

[AngryScientist]

beautiful. i don't dare look any further into this as i dont need any more expensive "must haves", but i can certainly appreciate something handmade with the amount of pride and craftsmanship that obviously went into these choppers.

[EvanOT]

Cool looking knives, but too flamboyant and every one ive handled felt terrible in my hand and I didn't much care for the "rock" of the blade.

[djg]

Cool looking knives, but too flamboyant and every one ive handled felt terrible in my hand and I didn't much care for the "rock" of the blade.

No experience with these, but one has to try a knife before it makes sense to buy it (certainly something like an 8" chef's knife that gets such regular use). Some years back I took a knife skills class where various knives where available for those interested. The chef was a Shun fan and several people loved those knives. I hated them. Too different from the German knives I'd used for decades. I don't doubt that the knives in question were very fine -- they just weren't for me.

Congrats to the OP on a great looking knife -- use it in good health.

[Ozz]

...

Bob recently finished working with Zwilling on a line of carbon steel knives to be sold through Sur la Table outlets. .... Buy some of those and know the greatness of 52100.
...
Congrats on the new knife! Looks great.

I have not heard of the collaboration with Zwiling...have have one of his Shun knives from Sur la Table....did he change partners?

[August]

Congrats on the new knife! Looks great.

I have not heard of the collaboration with Zwiling...have have one of his Shun knives from Sur la Table....did he change partners?

I'm sure Kai will continue to produce its Kramer lines. I' don't know why Zwilling and not Kai is manufacturing the carbon line, so I won't even speculate.

[Lewym]

Beautiful knife. Before he quit the sharpening business (to focus on making knives) I used to get my knives sharpened by Bob Kramer. I was turned on to him by a chef friend. His work is incredible. There is nothing like a knife sharpened by Bob Kramer. I can only imagine what his handmade knives are like.