Robb Report (USA) - - DEPARTMENTS -

Chef knives, a rov­ing res­tau­rant, and two new made-in-Scot­land gins.

THOUGH YOU COULD clut­ter your kitchen with a spe­cific knife for ev­ery job—a bread knife for your carbs, a bon­ing knife for your pro­teins, a peel­ing knife for your veg­eta­bles, and so on—what you re­ally need is a great workhorse. But not any chef’s knife will do. Blades vary in price for a rea­son: Their ma­te­ri­als can dif­fer dras­ti­cally. No mat­ter what you buy, it should have a full tang— which means the metal of the blade should ex­tend the length of the han­dle—to pro­vide op­ti­mal bal­ance in your hand. And it should be forged to make the blade harder, stronger, and bet­ter able to re­tain a sharp edge. Here, three chef-ap­proved knives that make the cut. Jeremy Repanich Kramer Knives A for­mer chef him­self, Bob Kramer is one of the few cer­ti­fied Amer­i­can Blade­smith So­ci­ety mas­ter­smiths to fo­cus on kitchen knives. At his shop in Belling­ham, Wash., he crafts blades known for their strength, sharp­ness, and beauty.

Un­til re­cently, Kramer’s knives have been so in de­mand that they came with a three-year wait­ing list. Now, he of­fers ready-made knives five or six times per year for prices be­tween $2,500 and $7,000. And ev­ery quar­ter, he auc­tions his most painstak­ing blades, sell­ing them for up to $65,000 each. (

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