First Three Kitchen Knives

Here’s the first batch of three. All pre-sold, and I apologize for the lousy image quality. The light was terrible outside and I don’t have time today to setup the real lighting equipment. Two of the next three are not pre-sold so I’ll definitely be taking nice photos of them to show off the wood. The blades are actually fairly shiny. Not a high gloss mirror finish, but bright.

Based on the first image, starting at the top, the handle materials are stabilized box elder burl, stabilized and dyed maple burl and double black G10.

The next set of three includes two that are going to be available for sale. Both will be the standard chef’s blade and I have one each box elder, green maple and tasmanian eucalyptus burl available. The Tas. is similar to box elder but darker and more brown rather than grey and cream.

More Burl

No pics for this group, sorry. I had to purchase a second set of madrone to make sure I had a pair for a customer and decided it made sense to get a couple more sets at the same time, shipping is flat rate and it will get used soon enough anyway.

Other than the madrone, which is spoken for, I added some Tasmanian Eucalyptus┬áBurl that is very light on one end and highly figured and biased dark on the other end. I figure it’ll make a nice contrast, sort of a natural bolster look. I also picked up one set of fiddleback Jarrah, which is one of those woods that doesn’t jump right out at you but has a subtle beauty all its own. This is a fairly dark wood with a wave pattern running lengthwise along with the fiddleback pattern vertically. It should be a very pretty handle for anything from a kitchen knife to a large field knife. I’m not sure how well a small handle will show off the figure of this wood, it really needs a substantial surface area to show off.

I’ll see about pics of the two available blocks tomorrow. I’m helping a friend move this afternoon and evening.

Kitchen Knives

My current project is a batch of kitchen knives. These are commercially produced blades that I’ve found to be excellent. I then finish them and give them beautiful handles to create a knife that anyone would be proud to own. Handle materials range from simple elegance to bold and eye catching.

The reason I’m posting is to remind folks that if they have specific preferences I need to know ahead of time. Otherwise you can choose from what I finish and it’s first come first served. Right now the planned options are a mix of mid sized santokus and full size germanic chef’s knives. The germanic pattern is the traditional spear point style most caucasians think of as a chef’s knife. Santokus are the Japanese design with a tall blade that does not taper much and tends to have less of a curve to the edge. They generally have a much more blunt tip shape, though the exact style varies a great deal. The traditional design has a nearly straight edge at a very fine angle, making them excellent slicers, dicers and mincers. For someone used to the rocking motion of germanic knives it takes some getting used to, but can be very efficient.

New Site

If you’ve been here before you’re probably wondering what happened. The short answer is, I decided to go with different content management software to make my life a little easier. All previous content is gone, though I’ll post photographs and some information that was on the old site.

For now, the Knives by Remy Facebook page tends to be the most up to date. In the future I’m hoping this change in software will let me keep both locations current.