There is a difference in not just how the knife cuts, but how it holds its edge over time and how comfortable it is to hold and use, which generally makes the entire experience of cooking, simply put, more fun. As I was told once long ago, the more hand-processes go into the making of a blade, the better the quality, as long as that person is a skilled craftsman. This also holds true for the making of the handle. A knife that has a sharp blade, that can be depended upon to cut a thin slice of tomato, a decorative piece of garnish, or just chop up that head of cabbage quickly and easily, is well-balanced, and fits your hand, is a joy to use. It is noticeably different than any store bought knife.
If you value beauty or art, or the ability to create a piece of art from a lump of steel or a piece of lumber, you will find a special joy in using a knife that had hours of not labor, but love put into its creation. The warm feel of the wooden handle, the ability to use a piece of art as a cooking or eating utensil without damaging it, the look of a curly koa wood handle as it changes pattern, stripes, and even color in different lighting is a joy unto itself. There is simply no comparison to a store-bought knife with a plasticized handle.
You know how special it is when, as the wife of the knifemaker, my own personal requests for Christmas and birthday gifts are often a new knife to add to the collection!
We always welcome your questions or comments. Also send me your ideas for future blog posts, share your own stories, or perhaps a recipe. We always like new recipes!