HT: Rich Shipe
That might be the most interesting thing I have seen in weeks. That is really cool.
That is seriously cool. One of the first things I tell people who are trying to learn to cook well is to get just one or two good knives–say a paring knife and a chef’s knife–and to get rid of anything they bought at “Wal-Mart.”
And though I’ve got some pretty decent knives (including one Wusthof), I think it would be cool to just once cut a tomato with one of Mr. Kramer’s.
here in brasil we have Tramontina. cheap but easily some of the best knives in the world!
Wow… gorgeous. I have a very nice chef’s knife (a Shun), but I think I’d cry if anyone tried to chop through a spring with it. Just incredible.
That lamination technique originated in Japan, where master steel workers developed the making of Samurai swords. This toolmaking skill has been transferred to the making of exotic woodworking tools, such as hand saws and wood planes. There are saws using some of the most coveted steel that retail for $20,000. I don’t think the old masters had a mechanical hammer, however. Talk about “sore elbows”! The old Japanese tool/sword makers categorized the quality of their steel into colors: the three traditional types were yellow, white and blue steel, with blue being the most prized. The idea of laminating the very hardest steels with soft steel is to balance the hard sharp cutting edge with the flexibility of soft steel. There used to be a company called Masterpiece Tools that imported the best Japanese hand tools into the West. I am not sure if they are still around today.
All I can say is… I want one.
Maybe I can talk my wife into letting me get one 😉 I do most of the cooking anyhow.
I wonder if he is looking for an apprentice.
And he shall judge among the nations, and shall rebuke many people: and they shall beat their swords into plowshares, and their spears into pruninghooks: nation shall not lift up sword against nation, neither shall they learn war any more.