Brisket knives

[ironglow]

Apparently there are some BBQ guys or chefs who take great peid in their work, so much so that they are buying custom brisket knives from my grandson.  They are from scratch, grandson makes his own pattern welded  (damascus) billets to start.
  Her gathers exotic burl woods from around the world..and stabalizes them himself.  I love the pattern of the steel...and you KNOW the chef is proud, and  delighted to use his blade in a public setting..

[BUGEYE]

That boy is an artist, absolutely beautiful blades.

[ironglow]

  Thanks, Bugeye..  I am surprised tha tthere seems to be little interest in artist produced knives, here on GBO..

  One has to double click, to appreciate the quality of the damascus pattern..  I am still surprised by some of his creations..and very pleased that I passed most of my shop to him by now.

  I have only retained a small gas forge and a small coal forge..along with one anvil and a few tools.

[Graybeard]

I don't know what a brisket knife even is, but the full length photo of it makes it look like  machete to me. Nice blade but I really don't care for the handle.

[ironglow]

  The brisket, being the very meaty part between th efront legs of a beef, is a rather large cut, and those chefs who deal with them, want to make single pass cuts..no haking, so ittakes along blade to make the cuts clean.

  Evidently, the chefs ordering his brisket knives, are slicing almost as a demonstration for high end restaurants, and they like them lengthy and extremely sharp.

  They are not relegated to briskets only..
 
  Apparently, when done this way...it is like grand prize trap shooters.. the engraving and gold inlay doesn't necessarily make the shotgun more capable...but it has plenty of "wow factor" for some folks !

  I don't know what the handle is, but I am sure it is an exotic wood, which he has stabilized with acrylic under vacuum..   I'm guessing it is Amboyna burl..but won't swear to it !

  I am not big on meat as a food..but I sure do enjoy corned beef brisket...especially in a well assembled Reuben sandwich..on rye please..

[ironglow]

  I was wrong in thinking his blades were going to class chefs.  His knives seem to catching on with the cost-is-no-object crowd.
  I went to my grandson's house last evening for dinner...and he gave me a haircut.  That's when he told me the brisket knife above was barely delivered, when he got an order from that man's friend in California, for 2 more brisket  knives.

 The next 2 wil not have the same Amboyna burl handles.  This client wants scales (handles) to be made from the white oak wood, taken from the tree featured in the movie, "The Bourne identity".
 
  Fortunately, my grandson bought a fair supply when that oak was available.  If anyone is interested..the knives are $500 each..

[BUGEYE]

I showed those knives to Nancy and she reminded me of a restaurant we went to that served mostly meat which they carved at your table.
And I remember now the long blades used to carve the beef I ate.
I pigged out on garlic beef and lamb chops.

[ironglow]

I showed those knives to Nancy and she reminded me of a restaurant we went to that served mostly meat which they carved at your table.
And I remember now the long blades used to carve the beef I ate.
I pigged out on garlic beef and lamb chops.

  Sounds like a great place to eat.  The Garlic beef is mouth watering, but I'll pass on any lamb...but that's just me..

  Grandson's sharpness demonstrations are amazing...the ease with which his knives cut through things surprises all.