August 2015
 
 
 
 
 
 

UPDATES

 

 

 

Happy Late Summer!

 
   

Hope you're having an amazing summer! It's been a while since we sent out a newsletter and we have a lot of updates to cover.

Bob's been busy making knives of course and is pleased to offer a new Ready-Made Sale listed below. He's also been rolling out his new Meiji line available exclusively from Sur La Table. Plus, he's getting ready to visit several Sur La Table locations for a class he is teaching, scheduled for later this month through October.

On another note, we decided to grow tomatoes this year at the Kramer Knives shop. It's been an unusually hot summer in the Pacific Northwest and the Kramer Knives shop usually gets hit with full sun, which is great for growing tomatoes. But with changing weather pattens, it's been a challenge keeping them hydrated, having the right balance of minerals and nitrogen and controling blossom drop. But, they are finally taking off.

 

 

 

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Custom Ready-Mades for Sale

Sale Closes: 08/19/2015 at 10:00am (PST)

Click here to access the Ready Made sale.

If you are interested in purchasing a knife below, you can sign in with your auction username/password any time before the sale closes and submit your name. Our software randomly selects one "winner" for each knife. If you are not a registered member, please click here.

These knives are brand new, handmade by Bob at the Kramer Knives shop.

Knives will ship August 26th, once payment has cleared.

Payment needs to be made 24 hours from close of sale.


 

Straight Carbon Steel Chef's Knife

 
   

8" Chef (Euro Style)
52100 61 Rockwell
Straight Carbon Steel
Cocobolo Handle

Hardwood Sheath included.

$2760

 

Straight Carbon Steel Chef's Knife

 
   

10" Chef (Euro Style)
52100 61 Rockwell
Straight Carbon Steel
Cocobolo Handle

Hardwood Sheath included.

$3450

 

Damascus Chef's Knife

 
   

8" Meiji Chef's Knife
Chevron Damascus Pattern
Thuya Burl Handle with Brass Bolster and African Blackwood Spacer

Hardwood Sheath included.

$5000

 

Damascus Gyuto Knife

  250mm / 10" Gyuto Knife
   

250mm / 10" Gyuto Knife
700 Layers Random Damascus, All Shop made Japanese style steel
D-shaped handle, African Blackwood Spacer, Black Palm

Hardwood Sheath included.

$6250

 

 


 

 

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NEW Kramer Meiji Collection only at Sur La Table

NEW Kramer Meiji Collection only at Sur La Table
 

Click here to order from Sur La Table.

Combine Japanese aesthetics, the ease and familiarity of Western-style blades, and legendary bladesmith Bob Kramer, and the result is the revolutionary Meiji collection. A true fusion of Eastern and Western knifemaking philosophies, Bob Kramer Meiji offers the impeccable style of Japanese knives paired with the performance and accessibility of Western blade shapes optimized for kitchen use. Bob Kramer Meiji is only available at Sur La Table.

Watch this video and find out what Bob has to say about his new line.

 

 

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NEW Class Schedule at Sur La Table

Learn to Cut Like a Pro with Bob Kramer  
   

Learn to Cut Like a Pro with Bob Kramer

In this one-of-a-kind demo-style class, Bob Kramer joins us in the Sur La Table kitchen to share his knowledge of cutlery as he demonstrates cuts, sharpening techniques and the versatility of our Kramer Meiji collection. Don’t miss this incredible opportunity to learn proper knife skills from the "King of the Kitchen Knife" himself. Special bonus: a 10% discount coupon to use in our store!

Classes are scheduled for August, September and October in various Sur La Table stores.

 

Click here for times and locations and to register with Sur La Table.

 

 

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Cutting Board Maintenance

 
   

A few notes about our cutting boards.

As you may have noticed we have not offered our cutting boards for a while now. This is due to the fact we have had a few crack out in the world and I really wanted to understand what was going on with these boards and why they were cracking. Let me say that I'm only talking about 3 boards out of several hundred that have done this, none the less it was disconcerting. In looking at the failed boards what I saw was the boards did not break on the glue joint, but in fact split through the wood itself. After a little research, it became clear that there are a couple of situations which can damage your end grain cutting board beyond repair.

  1. Running it through the dishwasher. The drying cycle will just kill the board
  2. Not oiling the board when needed. Two times a year seems to work well for our household.
  3. Cutting a roast or poultry on the board and leaving the juices sit on the board while you are having a long dinner.

This last scenario is one which I believe has torn several boards apart and here's what I believe happened. These boards are beautiful and so some people tend not to use them every day; but, rather keep them stored for "special" occasions like Christmas. During storage, the board is not seeing any water and has a tendency to dry out especially if they are stored high in the kitchen like over the refrigerator. Then the board is brought out to do the honor of holding the special roast or bird for the special dinner. As the food releases lots of juice, the board tends to soak this up and begins to expand. If this goes unchecked the board can tear itself apart. The way to avoid this is easy.

If you only want to use your board on special occasions:

  1. Get the board out maybe the day before the event and wash both sides of the board with warm water and set it out to dry where air can get to both sides of the board.
  2. After the board dries, treat it with either mineral oil or coconut oil. You will see the board drink in the oil especially in the area of the Hinoki wood. This is because this wood is a bit softer than the walnut wrap and so it will take in more oil. You don't need a ton of oil on the board just enough to feed the wood.
  3. Next, after you have cut your roast or bird, clear your board of meat and juices and rinse. This will prevent excess moisture from soaking into the board.

I have the first two boards ever made and we use them every day without any problems. I actually think it's good for the boards to get used and washed daily as it keeps the wood hydrated to a small extent which in turn keeps it from drying out. Whenever the boards at my house start to look too dry, I just rub some coconut oil into them and they then look rich and refreshed.

I believe if you follow these simple steps, your end grain cutting board will last a lifetime. Think of it as a living thing or piece of furniture that needs to be fed from time to time.

 

 

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What's Bob's Favorite Dish?

 
 
 

 

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Thank you for your interest in my work!

 

Intrested in keeping up with Bob on a daily basis?

 
   

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