Cut Brooklyn knives
Posted 12 January 2011 - 10:17 AM
Does anybody have any experience with this place?
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Posted 12 January 2011 - 02:32 PM
The edge geometry is also really thick and heavy, which makes a knife durable but compromises performance. A thick, handmade knife makes as much sense to me as a Ferrari pickup truck.
I played with a few of them at Brooklyn Kitchen. That store has a knowledgable knife buyer, who has stocked the shelves with some much better (and cheaper) choices, including a couple of Japanese brands I'd never heard of.
Posted 12 January 2011 - 05:06 PM
Posted 14 February 2011 - 05:04 PM
I interviewed Joel last year, and in full disclosure later became friends. He hand makes every knife himself, which is time consuming, which is why the price is high. He is a craftsman.
I've used his knives and I think they are excellent. I'm a little confused by Paulraphael's comment about the edge geometry. It is anything but thick and heavy. You see that on the photos over at his site here.
I told Joel about this thread and here's what he said.
"Thin edges are kind of the hallmark of my work. I grind my knives to between 0.006" and 0.008" (between 6 and 8 thousandths) at the edge before sharpening. Very few go that thin and grinding by hand is the only way you can do it without heat damage and warping."
I've seen him work through the process and it is really exciting to see.
No, Joel did not ask me to post. I asked his permission if I could. :) I just happened to stumble on this posting in my eGullut wanderings.
Edited by heidih, 14 February 2011 - 05:19 PM.
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Posted 14 February 2011 - 07:17 PM
After doing a lot of research and getting input from chefs, knife and sharpening experts, including Paul, I decided a moderately priced Gyuto would be a more practical and satisfying knife.
Williams-Sonoma here sells them and I read somewhere the demand is so high Joel is partnering with someone to make Cut Brooklyn semi-production knives at a lower cost.
I'd love too hear from a pro chef and knife maven who owns a Cut Brooklyn and can compare it to top notch Japanese knives.
Edited by Mano, 14 February 2011 - 07:18 PM.
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