ASSIGNMENT EIGHT: CUTLERY

In this assignment we will tackle cutlery as a high-end chef’s tool.

Things to think about when shooting cutlery:

1. The texture of the blade.
   Show this by making sure you have a continuous highlight on most of the blade. This highlight will most likely be a specular reflection of the light source and will reveal any carvings or markings on the blade. Unfortunately, it will also show any anomalies on the blade as well. Scratches and blotches will be readily seen, so be very deliberate and make sure the knife is perfect with a set of test shots.
2. The cutting edge.
   Is it serrated or wavy or smooth? You must show the chef the tool that is right for them, and this attention to detail is very much the same that the chef gives to making a tool purchase.
3. Handle Uniqueness
   If it is carved, you must show it. If it is smooth, make sure your highlights show the smoothness in the transition areas. If it is wood or steel, we must be able to see the texture and fine lines of the material.

For a background, choose something simple. Cutting boards are an easy go-to, but perhaps too easy. Let’s get much more imaginative and look for something that is not as overused as the cutting board.

OPTION;

If you decide that you want to do a sport knife or hunting knife, that is fine with me. However, this may call for a different sort of set, so keep in mind the demographic of a sport or hunting knife user. You may use talent in this shot as well. Hands, torso, closeup of a knife being used… all are totally cool for this shot.

Remember how light reflects. You must have a large board or scrim or light source to be reflecting off of the blade. Direct light from a softbox may be a bit too harsh on the knife blade if it is quite glossy.

It would be better to have a slight gradient to the light if the blade is medium to large in size. A big, white, boring blade is not interesting to the viewer. Create something more unique or subtle to add to the elegance of the cutlery.

LIGHTING A KNIFE