WOW, it’s been a long time since I have posted anything over here!
Given that many of us...if not most of us are spending more time at home....I figured why not start getting back to my blog!
In the closing months of 2018, I redesigned the classic French Knife. What I was looking to develop was a new look that felt modern and fresh, while still echoing the traditional patterns of years gone by. This new creation would retains plenty of belly, which in many new forms created by modern makers has all but gone away, while still being highly functional throughout the general profile. The French knife has always been demanded to execute a wide variety of chores in the professional kitchen; from basic vegetable prep, precision culinary cuts, to carving meats and mincing herbs. Creating a new French knife also involved designing a handle that would remain classic. I always loved the birds-head pommel and so kept somewhat close too that idea but simplifying it some from my older Classic European French. Keeping strong and fine distal taper was a must, one that exhibited a fine tip with weight in the heel, an overall balance that suits the hours of prep that most chefs do on a daily basis.
There is no denying that the French Knife is the quintessential piece of kitchen cutlery for any kitchen for over 100-years. In fact, it still remains the primary and most used profile in just about every modern kitchen, home or professional. Given that many hand made custom kitchen knives do not enter the professional kitchen, I decided to design the 2020 French in a few sizes and configurations. There are two sizes in full tang; 8.25” blade and 9.25” blade, same in stick tang, but going to 7.25” on the smaller and 9” on the larger in that configuration.
Then there is the possibility of forging out these patterns that result in more unique and expanded versions of all of these. So, to say the least, there will be some cool and new French knives coming out of the CCK studio this year.
Below and first up is the classic 8.25” full tang version with Hamon and dressed in some rare Westinghouse white with black stripe.
A stick tang version in Damasteel for the Damasteel Chef Invitational in Chicago in 2019.
Next are two of the stick tang versions (the 7.25” and the 9”) that have been forged out, thus expanded upon, literally, that I made as a set for two partner chefs, one male one female
Finally, a shot of the three patterns I originally designed.
There is a larger stick tang version as well that can be seen in the second image.
I hope you enjoy seeing these and look forward to creating more.
Wishing you All:
Many Blessings of Health and Goodness