My knife story ('cause only y'all can appreciate it).

[Shakespeare]

So I've been mopily in search of a good chef's knife for awhile (I've even posted threads here looking for input, all of which was good, thank you very much....), but hadn't found one I liked. I don't like the plastic handles on so many new knives, and I'm hesitant to order online, because I'd like to actually hold one in my hand to see how the balance is.

I'd also like not to pay a small fortune for one.

So, I'm at my boyfriend's last weekend, cooking dinner, and started rooting through the drawers looking for a wooden spoon that had gone missing. I pulled open one drawer, and there it was. "WHOSE KNIFE IS THIS??!!" It was a gorgeous chef's knife, in need of a little TLC (steel wool and professional sharpening), but it's perfectly balanced and has what looks to be a very good quality carbon steel blade. "Oh, that's Mr. Hee's knife."

pause for backstory:

When my boyfriend and his housemates first moved into this old Victorian house years ago, Mr. Hee "came with the house" (as another housemate). He was an ancient Chinese man, very quiet, spoke very little English, but you could occasionally get him to open up. Turns out he was a survivor of Mao's Long March. Yeah, that Long March. He moved back to China a couple of years ago to live out his last years in his beloved China, and left a few things behind.

So that's where the knife came from. It's now my knife (I forgot to take it home with me, but will pick it up when I'm back in Monterey in a couple of weeks). I'll even take a pic after I get it sharpened and cleaned up, and post it here. I can't find a mark on it anywhere to indicate who made it or where it was made. But I don't care. I finally found my knife.

[Stinky The Clown]

1. Good for you!

You don't say what the handle material is.

How long is it?

Carbon steel is actually the better material (as you likely know), albeit the less 'pretty' material.

Why do you think it needs professional sharpening?

Again, a big congrats for finding ***the*** knife!

[Shakespeare]

2. Oh! The handle is wood, in good condition. Rivets are nice and tight (full tang, obviously).

It's an 8 or 10-incher (I'll measure it when I get my hands on it again), which is usually a bit on the big side for my small hands, but the balance was really good.

The blade is dull, dull, dull right now. I figure as long as I'm cleaning it up, I might as well let a pro sharpen it for me the first time out, and then I'll keep it maintained with my steel.

I'm sure that even though I'm taking possession of the knife, it'll be forever referred to as "Mr. Hee's knife." :7

[Stinky The Clown]

3. Consider it a good omen ..... and a twofer ......

A long ignored and abused knife once owned by an old Chinese man who suffered untold indignities is resurrected and put back doing what it was made to do.

A knife ..... and a story.

[sandnsea]

4. What a nice story

Someone should write a book. Mr. Hee teaches lessons of life, through cooking and telling of his life in China.

Can't wait to see your knife.

[htuttle]

5. "May you have an interesting dinner."

I meant that in a *good* way, of course.

:evilgrin:

[NashVegas]

6. Haha. Nice Story

I understand about the Cali housemates - my best friend had 5, many years ago.

Most of my knives - okay, all of my knives - are pretty throw-away, as far as dollar value goes. But there's one that I would be lost without - a late 1970s Ekko fruit knife.

[hvn_nbr_2]

7. Take a "before" pic too and post both.

I'll even take a pic after I get it sharpened and cleaned up, and post it here.

[NMDemDist2]

8. pro sharpener and well worth the postage up to the Bay Area

I love this guy!

http://stores.ebay.com/Bernal-Cutlery_W0QQssPageNameZstrkQ3amefsQ3amesstQQtZkm

[Duer 157099]

9. Can't wait to see the photos

I think Mr. Hee's whole journey to America was to leave the knife in that house for you! Great story!

I'm always on the lookout for knives when I go to thrift stores (along with any and all other kitchen gadgetry, of course) and I found one last week that is a real keeper, I fell in love immediately with it and have it sitting on the counter now as my "go to" knife.

It's an old Ekco 1.5" paring knife, it's got the smallest blade I have ever seen, ever. I can finally remove the stem top from tomatoes and kiwis properly!

[Duer 157099]

10. Still waiting for that photo...

I found some knives today that reminded me of Mr. Hee's and your story. I can't yet identify them, so will post photos soon as I'm able, maybe someone can help.

But where's Mr. Hee's knife? We wanna see Mr. Hee's. :D

[Duer 157099]

11. Can anyone ID these knives?

I'm going to post in the collectible group too.

I can't tell if these are authentic old or new-made-to-look-authentic-old. Also, anyone know what the style is, Chinese, Japanese, Korean, other?

Any help appreciated!

[NMDemDist2]

12. that pic it's hard to see any detail

definitely carbon steel, my favorite material for knives

[Duer 157099]

13. I know, I don't know if photobucket or DU resized it

It was bigger when I uploaded.

I have other close-ups of certain areas, which would be most helpful? Where the blade meets the handle? (going to work on uploading some now... brb...)

ok, here's one:

[eleny]

14. Thanks for telling us the great story of Mr. Hee's knife and how it found a new kitchen