Well-known system of Cutler Bob Cramer: I am the master of each knife is

Interview with the famous system of Cutler Bob Clem (Bob Kramer)

"Every knife is my master."

Wen / Yang Qiongzhen edit / Lu Yan map / Stuart Isett (U.S.)

Clem is a U.S. certified global 122 "Master Cutler", one he had after five years of completion of the six kinds of hand-forged knives, and reach the pinnacle of tool manufacture. Recently, the "Bund" interview the master of the production of carbon steel knives.

Manhattan America's favorite kitchen store Broadway Panhandler found that their customers high-end tools for the enthusiasm of more high, they will be willing to spend $ 200 to buy a classic German Wüsth of Japanese Shun chef knife or knives. Other kitchen retailers also found that the customer has a carbon steel knife is an unexpected interest.

Which, by the "Master Cutler" Bob • Clem before the furnace with a pure hand-made, priced thousands of dollars in carbon steel knives are especially popular.

Tool steel knives dominated the market

Last year, worldwide sales of carbon steel knife crazy. Chefs as if suddenly find that they have been using stainless steel knife is not so easy to grasp, is not easy to polish sharp. In contrast, carbon steel knife is much more to be excellent.

Clem in 1992 opened the first store in Seattle. Before that, he went door to door to door for the chefs knife. He's from Arkansas and Florida, where artisans learn how to hand-forged blades, but only those artisans can be placed in a small pocket knives and hunting knives. Clem knife blade for a wider, more resilient and elegant details processed by the round brass handle, it has a good balance. He said: "I have been in collaboration with the chef. So I'm interested in how to produce both easy to polish sharp and easy to hold handle high-performance tool. We have come a full circle and then back to square one now that people like to eat traditional way to cultivate tomatoes, like slow-cooked stew slowly, like a good old knife performance. carbon steel knife is sharp, not afraid of rust. is now a return to traditional cooking, such as copper pots and cast iron pan, etc., these pure organic what people are particularly welcome. "carbon steel as his client as" natural, healthy and hand, "a synonym.

In recent years, some new materials constantly being introduced in the manufacture of stainless steel and carbon steel blade, the more popular is a sandwich structure, similar to the typical pots and pans used to make high-quality materials. Add a small amount of other metals such as molybdenum and vanadium, the knife greatly increased strength and hardness. Another indication that more and more attention to tableware. In the high-end kitchen stores, few people buy ready-made tool directly, they prefer a tailor-made. Although the store stocked with 200 kinds of knives, dazzling, but a basic set of tools is very simple: a paring knife, a serrated bread knife, and multi-purpose 8 to 10 inches or a Western chef knife the Japanese santoku knife is enough. However, another must-have tool may be nakiri - Japanese saying of vegetable knife. It is like a lightweight knife with a rectangular blade, extremely flexible, uses a lot.

Cutler, a former chef Clem is the only master chef certified as the U.S., "Cutler Master" title, is currently the world's only 122 personal award. To win this award by the American Association for the title Cutler, Clem after five years, assiduously, and ultimately through the completion of the six kinds of hand-forged knives, reaching the pinnacle of tool manufacture.

These six kinds of knives, of which there is a 15-inch hunting knife. To forge such a knife, Clem must complete the following four sequential processes: cut with a punch diameter of 1 inch thick manila rope; cut down 4 inches of wood twice; abdomen with a knife through the ram fight deal with the knife, scrape off the hair on the arm; Finally, vise lock blade, so that to maintain a permanent 90-degree bend.

These processes are challenging to test the steel of the two main and contradictory properties: elasticity and hardness. Has a master's degree, he still maintained the mystery of steel awe. Like a crazy alchemist, he can not stop playing with steel and steel-making secret changes constantly, constantly trying to block or powder of different metals and the right amount of nickel, manganese, and other basic chemical elements of selected iron added together . Although amalgam reaction to the most experienced metallurgist also confused, but Clem has done a good job of alloy experiment.

One morning, gourmet magazine "Cook Illustrated" (C ook 'sIllustrated) call to Clem's Head Office in Washington, a knife to his custom, to write an evaluation report on the device. Clem spent three days this time, work through the night every day, eventually working towards a an 8-inch chef knife. When the magazine article was published, also with a question and answer next box. It was asked to look so simple knife is worth such a high asking price (the price was 475 U.S. dollars). Editor replied: "Yes, Clem knife is better than any one we have evaluated the knife."

Clem had a lot of backlog of orders, the story, he orders the appointment what period extended to two years. A few months later, the large U.S. chain store Sur La Table kitchen design a tool to Clem commercial chain, this chain of commerce was the fall of 2008. Sur la Table's vice president of sales, said Jacob Maurer, carbon steel knife to create a commercial chain Clem's decision there is a certain risk, even if the chain has with another is also designed by him and the Japanese Shun expensive commercial chain with stainless steel knife together. But the company believes that carbon steel is recognized trend.

Cramer also believes that people have come full circle after the return to tradition. He was the "Bund", said: "I like carbon steel is used because it can forge the best blade, and it is the traditional knife-making materials. Carbon steel blade has a lower critical point for sure, but they are easier to polish sharp. "Clem said, he is a true friend of Cutler with the knife," I handled each of the knives do have their own personality. Each knife is my master, at any time remind me to concentrate at work, to respect each material and each tool. "

B = "Bund"

• K = Bob Clem (Bob Kramer)

B: You generally need a knife to create long?

K: This, as the case may be. Most knife only need 1-3 days to complete, but some of the more complex tool you need for several weeks.

B: what kind of knife do the most difficult? Why?

K: Mosaic Damascus is the most time-consuming, it requires a variety of processes, and the forging process as long as the emergence of a small mistake, the whole process is destroyed, have to start over.

B: You knife encounter the greatest difficulties are?

K: focus on each knife, and each process is very important. Because a small mistake could ruin a knife, then I would have to start over. So every spirit must be highly concentrated, and to do this very easily.

B: You use the knife during which technology to make your knife different?

K: I will be old knife technology and modern scientific methods combined. Old World provides a superb knife skills, and science provides the most powerful cutting steel technology.

B: Can you talk about the inspiration for the design tool?

K: I trained in the professional kitchen for ten years. After that, I started to concentrate on his own tool business, so I have access to many different knives. My kitchen experience is a source of inspiration.

B: describe what you and the relationship between your knife.

K: I handled each of the knife seems to do have their own personality. When I was in the knife, look at their personality gradually build up, is a very interesting experience. Each knife is the master of my work, every day I have to do the knife living humbly, to remind ourselves every day, to make a perfect knife is impossible. Sometimes, it will seem impossible to solve the difficulties encountered, and sometimes they sail smoothly in the wind like the sea.