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BladeBlade

Blade December 2018

BLADE magazine is the world’s #1 knife publication, covering all aspects of the industry: knifemaking, how-to’s, collecting, legislation and knife rights, and much more. Inside each issue you’ll find: Coverage of the hottest and most collectible handmade knives and their values Complete listings of the industry's most important shows and events Knife collecting tips from the experts The most up-to-date knife legislation info

Country:
United States
Language:
English
Publisher:
Caribou Media, LLC
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13 Issues

IN THIS ISSUE

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readers respond

From Wet North Carolina During our shut-in time due to Hurricane Florence, I took the time to read the article about the knife laws in Canada (“Inside Canada’s Knife Ban,” page 22, August BLADE®). It’s amazing how a small group of idiots with very little or no common sense can tell the rest of us what we can and cannot have and do. There seems to be no end to these happenings. Making knives and guns extinct, some seem to think, would correct all wrongs. Some of us know that the ones who intend to be evil will be evil regardless of what they have access to for a tool of destruction. A chisel or a screwdriver can do a lot of damage. I am in the eyes of some a criminal because…

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letter of the month

Price Gouging? I am a knife collector and enjoy reading your magazine (the print edition on real paper, that is). I’m older, so I guess I’m somewhat old school. I found Mike Haskew’s article about Instagram very interesting (“Brave New World of Knives,” page 28, July BLADE®). His interviews with people in the business of making knives for a living tell me Instagram is a new and very effective tool for selling knives. However, I have to agree with him that this platform for sales is not very personal at all. Have all the younger people lost touch with reality? Do they no longer care about quality vs. quantity? The makers talk about how Instagram is an almost free way to sell their wares, and yet the price of knives has skyrocketed. Personally,…

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cover story

Ankaa is the name of the brightest star in the Phoenix constellation, and is a most fitting name choice for the cover chef ’s knife by Don Nguyen. The piece represents in microcosm the maker’s philosophy on chef ’s knives—a straight blade, thin edge profile with specific intent, proper steel and heat treatment, cross-sectional geometry that balances between reduced sticking and wedging, and ergonomics to promote extended use. The blade is water-quenched W2 tool steel—along with 52100 carbon steel, the maker’s favorite—with a high hamon, and the Honduran rosewood scales envelop an Elforyn integral frame inspired by ABS master smith Mike Quesenberry. Overall length: 15.5 inches. For more information see the story on page 12 or contact Don Nguyen, Dept. BL12, 14559 E. Yellow Sage Ln., Vail, AZ 85641 520-730-3256 don@donnguyenknives.com, donnguyenknives.com,…

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what pros want in chef’s knives

What do professional chefs look for in a chef ’s knife? At least two pro chefs use the chef ’s knives of knifemaker Don Nguyen, author of this issue’s cover knife (page 7). He was industrious enough to ask them what they like about his chef ’s knives for use in BLADE®. Their answers are instructive not only on Nguyen’s chef ’s knives but chef ’s knives in general. Kolter Livengood is a chef at Brightwok Kitchen, “a veggie-focused, Asian inspired restaurant” in Chicago. Detail and aesthetics, with an equal emphasis on testing, are some of Livengood’s requirements in a chef ’s knife. “A great deal of consideration is given to the ‘knife life’ or how the blade will be sharpened away over time,” he observed. “How the knife tapers both from…

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chef’s knives are cooking!

Chef ’s knives present a growing field of opportunity for custom knifemakers as their understanding of form, function and quality construction creates a fusion of utility. The latest in chef ’s knives combine these elements in some of the best offerings around, and they look as good as the main course tastes! Don Nguyen of Tucson, Arizona, has been making knives full time since 2017 when he graduated from college, and there was never any doubt that the chef ’s knife genre was for him. “I decided at the very beginning to go straight into kitchen knives, and there was something that really drew me to the design of sleek Japanese knives, especially slender slicing knives like the sujihiki and yanagiba,” he related. “A good performing kitchen knife at minimum has a…

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white house chef’s knife

According to Michael Zieba, former White House assistant chef Sam Kass bought several Zieba custom chef’s knives from a knife dealer in Washington, D.C. “[Kass] is still using my knives,” Zieba observed. Kass worked at the White House from Jan. 20, 2009 to Dec. 19, 2014, serving as President Barack Obama’s Senior Policy Advisor for Nutrition Policy, as Executive Director for Michele Obama’s Let’s Move! Campaign, and also as an assistant chef. Kass and Zieba became acquainted in 2013, when Kass bought his first Zieba chef’s knives. Zieba said Kass is on the board of directors of Shinola Detroit. “I was the first knifemaker that made a kitchen set for Shinola,” Zieba observed. “Sam made the approval for it as far as design.” Shinola specializes in assorted high-end gifts for men, among…

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