The Edge

The Finer Points of Damascus Steel

Photography By Shell B Royster | May 01, 2015
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Trevor Knotts, chef at The Betty on Davis

My dad was a knife maker so I have an appreciation for good knives. This 10-inch Bob Kramer chef’s knife is my main workhorse, first and foremost because of the way it feels. I try not to have too expensive a knife in the kitchen because inevitably someone else grabs it and drops it. This one was probably around $400.

It’s made of folded and tempered Damascus steel but this is not a display piece. I’m holding this and working with it 10 hours a day. With a knife, the balance in your hand is the most important thing, then the edge. Appearance is last, but this knife happens to be gorgeous. 

--Trevor Knotts is the chef at The Betty on Davis 

Article from Edible Richmond at http://ediblerichmond.ediblecommunities.com/food-thought/finer-points-damascus-steel
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