The video can be found here: Patrick Bonetta – Le Coutelier des Grands Chefs
Usually I use my “tactical” knives in the kitchen but this time it is exactly the other way around… This is a kitchen knife ready for “tactical” situations thanks to its great ergos and its kydex sheath worn as a neck sheath.
It was all made by Patrick Bonetta. Patrick is a old friend from Ed Schempp, Fred Perrin and is living the neighborhood!
He is first known for his incredible skills at sharpening kitchen knives for famous chefs around the world like Alain Ducasse, Jean Louis Nomicos and Palace like Le Bristol, Le Crillon, le Royal Monceau, le Taillevent
He’s also a designer, a blade smith and legendary epicurian.
His first dream was to be a knifemaker then he has found that there was a real lacking in the way knives’s edges were kept. In fact, not many of so called “grinders” are able to understand how to get all blades really keen but Patrick is one of them. This is a rare talent and this is very very special knack.
There is a timeless aura in his workshop which used to be the one of his grand father.
His paring knife is light and razor sharp. To eat a good meat with a blunt knife is blasphemous and a serrated edge will ruined everything!
Patrick’s Commandements are simple: never lend your knife and you don’t break bones with a paring knife.
Now all cooks want everlasting sharp knives and this is not a reality. So, to get them sharp again is mandatory.
My knife is light, well balanced. Its 4 inches very thin blade is tapered, flat ground and comes with a very nice convex edge made of classic knife steel CroMoVa cryo tempered.
The steel used is gentle under the stone and easy to maintain really sharp.
This is a great combo in a very light package. Perfect to snatch in a voyager bag were every grams count !
It’s also easy to carry around the neck in a camp where it will be really useful for every cooking duty.
The handle is in paper micarta, mince is burgundy. Patrick as drill some hole for a better grip when unsheating the knife with wet hands. They work great holding the blade flat on a board.
What a cheer joy to cut vegetables and meat with such a great little buddy. Its polyvalent blade can be used for a wide range of kitchen duties and there is a guilty pleasure to use it also as a steak knife !