Dünyanın en iyi mutfak bıçağı Kramer Bıçaklarının özellikleri

Dünyanın en iyi mutfak bıçağı olarak bilinen Kramer Bıçaklarını satın almak için tıklayınız

 

After 10 years working in professional kitchens, I knew it wasn't for me. I could never be top chef and I didn't want to be. Instead I would support the culinary world by caring for its most important tool--the kitchen knife.

 

I traveled the country learning the secrets of knife sharpening and eventually started a business driving an old mail truck from restaurant to restaurant asking chefs for their most damaged knives. After bringing life back to those knives, and making them even better than new, a passion was born.

 

It was in Bladesmithing school where I realized that I wanted to deepen my understanding of knives, and not just to sharpen them, but make them for the industry that I knew and loved.


That was 1994. Since then, I have become one of 120 master Bladesmiths in the US. I have devoted my life to working with metal and fire, mastering steel composition, construction and shaping in the single-minded pursuit of the perfect kitchen knife.

It feels like Christmas morning. The anticipation of opening the presents and finally getting to play with that new toy. There is a temptation to inform the Salt Mine bosses that Chilebrown will not be at work today because He has to cook a roast and try out his new Kramer 10 inch slicer. The Christmas Eve suspense lasted for 5 years. That is when this knife was ordered. It was worth the wait.

Bob Kramer makes a unique and high quality knife. They are sought out by professional chefs, collectors and home chefs. He is famous in the knife making world. Bob holds a title of "Master Knife Maker" which only 67 are recognized in the United States. There have been numerous magazine articles about Kramer Knives. He was even featured on TV with my friend Joey Altman's 'Bay Cafe'. Ms. Goofy and I visited Bob and his shop when he used to be located in Seattle Washington. He is a very personable Bladesmith. Bob walked us through the knife making process and answered My long list of questions. After the tour, I offered to purchase one of his knifes. Bob informed me that I would have to be put in to the 'rotation'. That first knife took about 6 months to rotate my way. This took place around 1997 and now 12 years and half a dozen knifes later the rotation is about 5 years.

 

This knife is a 10 inch slicer. It is used for carving roasts and large cuts of meat. It is made from a tool steel called '52100'. The steel goes through a seven step heat process which takes 6 hours. It then is given an edge, sharpened and honed. The handle is Cocobolo a rosewood harvested from the equatorial zone. This knife is a thing of beauty. I think I am going to cry.