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| OMG WANT! https://gladerebooted.net/viewtopic.php?f=2&t=1787 |
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| Author: | Taamar [ Wed Feb 10, 2010 9:16 pm ] |
| Post subject: | OMG WANT! |
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| Author: | Elmarnieh [ Wed Feb 10, 2010 9:25 pm ] |
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For decorative purposes only I hope. |
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| Author: | Taamar [ Wed Feb 10, 2010 9:29 pm ] |
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Hell no. A beauty like that deserves to be lovingly used. The steel is etched, it's not like it's going to come off. I probably wouldn't cut bones with it, but I'd sure as hell use it every damn day. |
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| Author: | Lydiaa [ Wed Feb 10, 2010 9:42 pm ] |
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That looks... expensive. |
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| Author: | Micheal [ Wed Feb 10, 2010 9:55 pm ] |
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Kind of, do you consider $1,235 expensive for a Chef's Knife? http://www.francineetchedknives.com/cat ... ucts_id=75 Beautiful work - their home page http://www.francineetchedknives.com/index.php Knowing something of what it takes to get steel etched like that, the price is not all that inflated. Their studio is in Santa Cruz. Jasmy could be there in less than an hour, it would take me closer to three. I'm fairly sure I've seen some of their work before, but as the website indicates, it was well out of my price range. |
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| Author: | Elmarnieh [ Wed Feb 10, 2010 10:02 pm ] |
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No thanks, things get caught in etching. Little pieces of bacteria growing stuff. |
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| Author: | Lydiaa [ Wed Feb 10, 2010 10:11 pm ] |
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I personally wouldn't pay that much, but I do understand considering how much money I spend on makeup. At least with the knife you have something to show for at the end of it. |
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| Author: | Diamondeye [ Wed Feb 10, 2010 10:46 pm ] |
| Post subject: | Re: |
Elmarnieh wrote: No thanks, things get caught in etching. Little pieces of bacteria growing stuff. 
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| Author: | Micheal [ Wed Feb 10, 2010 11:22 pm ] |
| Post subject: | |
Uhm, hand-wash with that knife plzkthx. You might damage the handle, or hurt the temper or something. They also make sterilizers for knives like that. |
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| Author: | Jasmy [ Thu Feb 11, 2010 12:22 am ] |
| Post subject: | Re: OMG WANT! |
That is one beautiful knife!! At that price, though, it would be, as Micheal said, out of my price range! |
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| Author: | Wwen [ Thu Feb 11, 2010 1:26 am ] |
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Your victims would have the benefit of being cut by a beautiful piece of artwork. |
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| Author: | Micheal [ Thu Feb 11, 2010 2:23 am ] |
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And then chewed, swallowed and digested by another work of art. |
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| Author: | Nevandal [ Thu Feb 11, 2010 3:49 am ] |
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Damn! ...it's not a ****ing Hanzo sword! |
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| Author: | Ladas [ Thu Feb 11, 2010 10:23 am ] |
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I don't see the draw, especially for something to be used every day. Its a very expensive knife that lacks any real functional characteristics as far as I can tell. It does not appear to have a sharpened edge, or only a very steep one, the etching extends all the way to the cutting edge, does not appear to be full tang, and because of the design choice in metals and tang, likely will fail under any moderate use after a few years. It appears to be decorative only. |
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| Author: | Micheal [ Thu Feb 11, 2010 10:42 am ] |
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They are meant to be used. Very expensive, definitely. The David Boye knives are made of dendritic steel, a cobalt stainless steel that reportedly holds an edge amazingly well. Chef Knives tend to have a steepened edge, so that isn't unusual. There seems to be a full tang on the outdoor knives and I can't tell on the kitchen knives. That is definitely a question I would ask before purchase. When I am rich and infamous. |
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| Author: | Midgen [ Thu Feb 11, 2010 9:24 pm ] |
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Kramer Knives http://www.kramerknives.com/home.htm I've held one of these, and it is a wonder to behold! $300 an inch! [youtube]-OCoS81G2CY[/youtube] |
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| Author: | Imperi [ Fri Feb 12, 2010 10:14 am ] |
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Cool video. It would be really painful to fall under that mechanical hammer! |
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| Author: | Micheal [ Fri Feb 12, 2010 2:06 pm ] |
| Post subject: | Re: OMG WANT! |
Nothing like going to the source. I e-mailed Francine and she quickly answered. She covered everything I asked and the knives are not just decorative. I'm not sure how the deep stick tang is more sound than a full tang, but she apparently believes it is. ------------------------------- Hello Kevin, Thank you so much for your interest in our work. Here are the answers to your questions: These knives are made to be used in every way. From the steel and it's extreme cutting and edge holding ability to the balance and handle materials, they really are wonderful knives to use. Customers often tell us how much they love our knives. One of my favorite stories is from a woman who told me she now rushes home from work to cook dinner because she loves to use her knives! I sometimes bleed the design out to the edge because I like the idea that the image on the knife is a small part of a larger world that I've been able to capture onto the knife blade. Because these knives stay sharp for so long and it takes so little work to restore the edge, they don't wear down over time like many other knives do, and so the design will remain as I intended. If you're not comfortable with the bleed along the edge, I can draw the design back so it stops short of the edge. The Kitchen castings are designed similarly to the Outdoor knives. They have a stick tang that goes deep into the handle. This type of handle has fewer wood to steel seams, so is more sound than a full tang handle. Yes, we use Boye Dendritic Steel castings for our Kitchen knives. They come pre-sharpened, ready to use, and they will stay sharp for a very long time. I think that covers everything. Please let me know if you have any further questions. Best Regards, Francine Francine Etched Knives francine@francineetchedknives.com http://www.francineetchedknives.com 1-800-557-1525 1-831-426-6046 On Feb 12, 2010, at 9:09 AM, Kevin Furey wrote: Hi there Francine, Your steel etching is truly impressive. I have a friend that is seriously enamored with your dragonfly etched Chef's knife. I have a few questions though. From the picture on the site, I couldn't tell if the knives have an edge. Are they decorative only, or are they practical to use as kitchen knives? Some of the etching seems to go down to where the cutting edge should be. It would be a shame to have to sharpen the blade at the cost of the etchings. What type of a tang do the blades have? I realize the Boye outdoor knives are full tang, I'm more concerned with the kitchen knives at this point. Are you using the dendritic steel for the kitchen knives? Do they come presharpened? Not having hundreds of feet of hemp rope lying around to try and dull them on, I assume they will stay sharp for a very long time against less antagonistic meat, fruits and vegetables. True? Thank you, Kevin |
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| Author: | Ladas [ Fri Feb 12, 2010 3:07 pm ] |
| Post subject: | |
Thanks for the added info, and I agree with the skepticism about the stick tang. I wonder what her response would be to the choice of metals. Dendritic Steel, or cobolt steel, from what I can find is also 440 stainless. Unfortuately, none of the galvanic tables I have list that variety of steel under any of those names, but just the combination of silver and brass, depending on how or if she separates the metals, will likely cause discoloration of the wood from corrosion, especially if used in an acidic environment, like cutting fruit, etc. |
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