CUSTOM MADE KNIVES BY LOCAL CHEF TODD HARRINGTON

NOW AVAILABLE FOR NOVICE AND EXPERT ALIKE

By Elaine & Scott Harris

Most cooks—amateur or pro—treasure their knives. These mandatory tools become an extension of their hands, much like a brush to an artist. Having anything one-of-a-kind is usually sought after with great passion. Unsharpened or dull knives are potentially dangerous in the kitchen, but now Las Vegas notable Chef Todd Harrington wants to change that scenario by crafting a razor-sharp custom knife just for you.

Each knife expertly fashioned is a unique piece of epicurean art guaranteed to provide a lifetime of culinary happiness. Because of their custom-made quality, each knife handled with appropriate care will be cherished as an heirloom passed through generations of family cooks.

Having known Harrington for many years, we were intrigued that he was making custom knives, so we had to learn more for ourselves. “I am a chef by trade. My mother and grandmother were chefs, and the professional kitchen is my home. I’ve always felt the most comfortable in a busy kitchen being slammed by tickets,” he says. “Knives have always been a status symbol in this industry, no matter how many admit it. You always look down at a fellow chef’s kit and think, “Shun, Global, Corin, etc. Okay, they must know a thing or two,” he laughs.

“During the COVID19 Pandemic, the hospitality industry was hit hard. It took me over 20 years in the industry before I even thought of making a knife on my own. In November 2020, during the COVID19 pandemic, I decided to make my first kitchen knife,” he laments.

Harrington jumped right in and began to create one-of-a-kind works of art. Each one is exclusive. He only makes knives in small batches with a focus on quality. He stays true to the hand-made process and won’t make the same knife twice.

Once you decide you would like your very own knife, Harrington starts by asking what knife type and edge you would prefer choosing from Gyuto Chef, Cleaver, Petty, Paring, Slicer, or Boning. Next, you choose a custom size/length. The knife-edge can be double-bevel or single-bevel and customizable whether you are right-handed/or left-handed.

The next step is deciding on the type of steel you want to have. There are two types of steel: High carbon or prestigious Damascus. Harrington, a self-taught knife smith, learned to make knives with high carbon steel, which he prefers to use for several reasons: it retains its edge; stainless blades will develop a nice brown/bluish patina as you use it; and finally, it gives your knife personality.

The final decision is choosing from various types of handle material: solid wood, exotic wood, or maker’s choice. “I want to stay true to the hand-made process and won’t make the same knife twice. Every knife is unique, and lengths are approximate,” he added.

After hearing this incredible story, we just had to think about commissioning him for a custom knife of our own. In our case, we chose the knife type and let this inspiring chef carve out the details of design and form. After several weeks and many hours, we had our very own one-of-a-kind chef’s knife. Our custom knife began with 416 layers of prestigious Damascus steel, 5160 steel, 15n20 steel, and Ni200 steel. Walnut wood with Black Galaxy Resin finished off with White G-10 spacers and pins for the handle. And if that was not enough, he took the time to etch a brilliant design onto the blade.

To promote faster patina development, he recommended lightly cutting through acidic fruit like apples and pears and using more direct pressure when slicing protein. Not wasting our time, we eagerly took our knife and prepared a whole chicken. Our new kitchen tool was impressive as it sliced through the chicken like butter. Need we say more?

Want one for yourself! Go to THBlades.com and start your own process for a custom-made knife by an outstanding chef.