design

Studying architecture for Bret was not at all what he expected. The educational experience more closely resembles fine art school. In his time in architecture school Bret was tasked to develop everything from a three person body suit that required occupants to move in unison to large detailed architectural models from steam bent wood. While other students were more engaged in the artistic side of design Bret was always more interested in the practical side. The experience was not at all what he expected but one thing he took from studying architecture was the importance of the iterative design process. With each batch of knives Bret is always trying to improve on a small detail or process in the knife making process to ultimately improve with the goal of making some of the worlds finest cooking implements.

Rather than thinking of a product he would like to design he often works backwards from the meal he would like to cook and thinks of the perfect tool to accomplish cooking these dishes. One such product he is excited to one day make is a carbon steel frying pan with a thicccck bottom and a thinly forged rim ideal for searing steaks. He would also like to make counter weighted pans that would be heavier over all but easier to balance in one hand as the balance point when weighted with food would be in the handle. currently though due to equipment restraints he focuses on crafting kitchen knives.

Heavily inspired by the aesthetics and performance of Japanese knives as well as the take down designs and craftsmanship makers like OEL and Kamons achieve in their knives. Cooking Implement knives are held together with joinery and bolts. Standardized tangs allows knife handles swapped out for other designs or species letting users change up the looks of their favourite knives. Bret finds most Damascus to be kind of tacky especially with the proliferation of mass produced Damascus billets readily available and prefers the functional aesthetics of hamons. Hamons are made by applying clay to the spine of a knife in intricate patterns prior to quenching red hot blades in oil. After finely polishing and etching the blades a wispy pattern surrounded with cloud like structures is revealed. This technique has been used in the construction of samurai swords for centuries and Bret thinks they are pretty cool. He is thankful for the advice of experienced makers like 3rd Hill Customs (who is one of the best hamon bladesmiths in the world) for sharing their knowledge of this mystic art like.

Cooking Implements tries to make heirloom quality cook ware that isn’t afraid of looking hand made but is still finely crafted and high performaning.