Knives, Knives, and More Knives for Fun!

Once in my earlier life, someone attacked me with a knife.

I was not injured, but knives became my least favorite tool for a a while thereafter.

However, this over-caution did not last a long time, because I had always admired the Bowie knives I'd seen on TV as a child and recovered from avoidance and began using culterly, meat slicers, and other sharp instruments in the kitchen without generally harming myself.

The single time that I did cut a finger, I was able to stop the bleeding and seal & heal the wound with Scotch tape while slowing my heart rate and applying pressure. One could barely see the line of the 2-inch long slit the next day and the day after, it was completely gone.

From the kitchen, I progressed to swords, throwing knives, and razor sharp 6-pointed shurikens (throwing stars) in the martial arts.  

Knives are very useful, and I like them.

Shun branded knives are incredibly sharp coming right out of the box and they need care and respect while in use.

The Kasumi Method of blade making, being a technique used inproducing Samari Swords, comes from the Japanese and is used in many Shun knives.

Traditionally, the craftsman uses an extremely hard, carbon steel and covers it on each side with a a protective layer of stainless steel to form a razor sharp edge. This makes the edge on the knives of the Shun Classic line.

Another method is known as Honyaki is also Japanese, but produces a shart knife blade frpm only one piece of steel. This is used in the Shun Pro line. The most expensive kitchen knives inJapan have been Honyaki method knives.

Sun also offers an Elite line of knives and a separately specially designed set of angles knives produced with the Alton Brown logo as well. 

Wusthof is another respected brand of sharp knives and less expensive than any of the lines of fine Shun Knives.Wusthof German knives company produces a 4-piece classic steak knife set in a high-quality artistic metal case for gifts and for display in your own kitchen area. The knives pictured above are the Grand Prix II.

These steak knives were redesigned for a streamlined appearance that exposes the full blade edge for better performance and maximum sharpening capacity. These are computerized-precision forged blades of high-carbon stain-resistant steel alloy. They are honed by hand and laser-tested for qualilty and precision cutting edges that will hold a sharpening exquisitely. Handles are ergonomically designed for ease and efficiency with a no-slip grip.

The German Chefs Association sponsors the IKA Culinary Olympics in Germany each October. This is the largest and most well known culinary exhibition globally and home to the Culinary Olympics Cooking Contest. The Contest includes a wide variety of cooking disciplines, styles, and categories, as well as indidivual and team competitions. Teams are sometimes even national in composition and include junior and senior chefs’ teams. It is all very exciting and shows a tremendous number of cutlerly choices among cooking products displayed and used.

Chef Richard Rosendale was the youngest member of the 2004 USA Culinary Olympics Team in this German based competition held in Erfurt since 1986. Team USA won GOLD for the Hot Kitchen segment out of 32 total nations competing in2004. Chef Rosendale is Team Captain of the 2008 Culinary Olympic team.

He himself has won 40 national and international medals, including a perfect score in international competition. Chef Rosendale received the Presidential Medallion from the American Culinary Federation and was previosuly names Chef of the Year for 2005 in San Antonio, Texas.

Much success to Team USA and All Other Teams at the 2008 Culinary Olympics!

Wusthof is the sponor of teams from several nations.

What Do Culinary Arts and Martial Arts have in Common? - Knives!

A variety of types and lengths of swords - and knives - are use din the various martial arts, all requiring care and respect in their use.

My favorite weapon in Korean martial arts is the straight-bladed sword that is used in a Kuk Sool Won inspired form pattern (kata, per Japanese terminology convention). The sword that I use in this form is termed simply straight sword, is of medium length (27" blade, 41" overall) and features a blood grove down the blade and ornamental metal work on the handle and hilt. The case is black laquered wodd and drawing the sword from its case in an important movement in the form itself.

The form pattern contains 108 movements and in the middle of the pattern is included a 360° Jumping Side Slash to the neck of the invisible opponent.

Purchasing Swords

Some of swords for sale on Ebay and on various Internet sites are for display purposes only and individuals under age 18 are inmany US States not permiited to purchase sharpened blades of any kind - including throwing starss - through the mail. Many swords come with a dull edge that can be sharpened if taken to a professional.

When purchasing swords and knives, look for hard steels & steel alloys and a full tang feature (metal extending most or all of the way to the end fo the handle), as well as good craftsmanship and a reputable manufacturer or independent craftsman.