K1 KITCHEN  KNIFE
(Julienne)
1/8" 440C Surgical Stainless Steel
OAL 7 3/4" Blade 3½"
Black paper micarta handle pinned and epoxied in place 316 S/S pins
 CDN $107   US$90  
Shipping Extra

K2 KITCHEN  KNIFE
(Paring)
1/8" 440C Surgical Stainless Steel
OAL 7 3/4" Blade 3½"
Black paper micarta handle pinned and epoxied in place 316 S/S pins
CDN $107   US $90
Shipping Extra

K3 KITCHEN  KNIFE
(Vegetable)
1/16" 440C Surgical Stainless Steel
OAL 10" Blade 5¼"
Black paper micarta handle pinned and epoxied in place 316 S/S pins
CDN $69  US $58
Shipping Extra

K4 KITCHEN  KNIFE
(Fillet)
1/16" 440C Surgical Stainless Steel
OAL 13 7/8" Blade 8"
Black paper micarta handle pinned and epoxied in place 316 S/S pins
CDN $95  US $80
Shipping Extra

ALL
of our 
Kitchen Knife Handles
are epoxied with
Devcon 11 Epoxy
as well as 
being pinned with
316 S/S pins

Single item
purchases are
Welcomed

Build your set 
one at a time

Gift Certificates
Wedding Registry's

Gift purchases
can be shipped 
directly to the 
recipient

All knives leave home
with a letter of
introduction and
care and feeding 
instructions.

By Gerry Philippe, CCC
Since the beginning of time, knives have been with us in one form or another. There is nothing new except the interpretation that each individual maker builds into his own designs.

George Tichbourne initially started making knives because he could not find a good knife to meet his requirements. Being a hunter, he could not find a knife to fit his requirements, so he made one! The Toronto knifemaker began creating knives out of need and, today, this has developed into an art and a business.

However, the hunting knife business is far from enough to support a full time business. "There are approximately 500,000 hunters and fishermen in Ontario but there are 3 million households in the Province and there's a kitchen in each of them." George Tichbourne said of his new venture.

A professional metal polisher, George Tichbourne has decided to change careers and move into the knifemaking business. This took place only a year ago.

What makes the Tichbourne knives different? Simple, the maker listened to the professionals and to what they felt would be an ideal tool in their kitchen. For example, his Chef's knife, which is used for 80% of the work in a professional kitchen, has a wider than usual blade which gives an additional precision when fine cutting or slicing. The back of the blade has been rounded up to prevent calluses, every Chef and cook has that problem. On top of that, knives can be custom made. If the client is left handed for example, the handle will then be carved in such a way that it feels much more comfortable in his hands.

The process for making a knife is quite interesting. Tichbourne has made patterns of each of the blades he produces and uses them to trace on 440C Surgical Stainless Steel bars. He then cuts the shape of the knife and begins the grinding process. Once this is done and the blade is already sharpened to 17 degrees. the tip has been tapered for added comfort in dicing and precision work, it then leaves the shop for the heating process. The knives are heated to 1800 degrees and then cryogenically cooled (brought down to -400" (absolute zero). This is what gives strength to the metal and makes it so hard. The blades are then brought back to the maker and the polishing and carving of the handle begins. Once finished, the knife shines like a mirror and really stands with its black Micarta handle which are installed somewhat differently than regular run-of-the-mill knives. The two sides of the handle are epoxied and pinned in place which prevents food and bacteria from entering under the handle.

Many professional Chefs such as Toronto's Philippe Trepanier have purchased Tichbourne knives. "I was totally taken aback and in awe when I first saw the Tichbourne Knives at a local knife show. Being a chef by trade, the only way I could actually be convinced, however, was to take one of these knives in my hands and get a feel of it. They are perfectly balanced and the handle feels so comfortable in your hands, just like if it was made to measure. The Company even went to the trouble of rounding off the back of the blade, making the knives very 'callus friendly'. To me, they are a Chef's dream!" said an enthusiastic Philippe Trepanier.

"I also find the Tichbourne knives extremely easy to work with, even for fine chopping." When asked if he had experienced problems in sharpening the blade, Trepanier went on to say "I have owned my Tichbourne Chef knife for more than five months, used it regularly, and have not had to sharpen it as yet. I simply run it on diamond steel once in a while. They are truly the pinnacle of knives and they are Canadian-made. The CFCC members deserve a product like the Tichbourne knives." Trepanier said.

George Tichbourne is very proud of his knives and speaks of them with love. "Being a custom knifemaker, I can accommodate the customer's every wish, be it for length of the blade, angle of sharpening, etc."

Tichbourne Knives are beginning to appear all over the Country. The client base is rapidly expanding as Professionals are discovering this new style of Chef knife. Most models are available from stock, special orders can take-up to six weeks.

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