Intersting knife to be sure. Found it in a box of peppers?
Here's our knifes that are clean,only one of them is from our knife block the rest are dirty somewhere. The single little knife I found in a box of peppers back when I worked in a kitchen.
Our Knives Post Them Here.
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welshrarebit
Master of the Pit
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We have a lot of mis-matched knives, but our best knives are a J A Henckels International set. Found them years ago on sale at Christmas and love them. Ended up buying two identical sets as gifts for my kids when I later found the exact same set mis-marked at half of what I paid for ours. The retailer realized their error when I was buying them but honored the selling price.
Just this past weekend I put two relatively comparable Victorinox knives in my buy later list at Amazon. One is a 10" curved breaking knife and the other a 12" slicing knife. Father's Day is coming soon!
Just this past weekend I put two relatively comparable Victorinox knives in my buy later list at Amazon. One is a 10" curved breaking knife and the other a 12" slicing knife. Father's Day is coming soon!
Thats a neat little knife Welsh. Any particular job that you use it for? BrianThat's called a "tourney" knife (sp??!). A turning knife in English... I have one.
Smart move NB. I've owned a few "good" sets over the years. But I'm very happy with the Victorinox knives posted above. That being said, I always use the steel before and after every use. I do my best to take extra special care of them.
Brian
valleypoboy
Smoke Blower
- Apr 2, 2015
- 97
- 12
I'm a kitchen knife noob. Only in the past couple years did I discover the difference between garbage "always sharp" serrated knives and decent straight edge knives. My wife bought me a big Calphalon brand knife and I've been sold ever since. I replaced all my junk serrated knifes with the Calphalon knives currently sold at JCP. I waited for a sale and stacked the coupons!
I'd love to buy a good folded steel Japanese kitchen knife, more for the looks than anything else, but I'm cheap. On that note I'd love a real Katana made in the time honored tradition... again, for asthetics, not because I think it's better than good quality modern steel, thank you Andrew Carnegie.
FYI, if you've ever wondered about wootz steel, damascus steel or ever heard of the amazing Viking blades called Ulfberht, there's a very cool documentary about how they were likely made called "Secrets of the Viking Sword". It's a pretty amazing hour long video.
I'd love to buy a good folded steel Japanese kitchen knife, more for the looks than anything else, but I'm cheap. On that note I'd love a real Katana made in the time honored tradition... again, for asthetics, not because I think it's better than good quality modern steel, thank you Andrew Carnegie.
FYI, if you've ever wondered about wootz steel, damascus steel or ever heard of the amazing Viking blades called Ulfberht, there's a very cool documentary about how they were likely made called "Secrets of the Viking Sword". It's a pretty amazing hour long video.
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welshrarebit
Master of the Pit
I found this by accident...... doh!
Good knives (that I was complaining about being uncomfortable).
Then we have some of the older knives I am most proud of, not because they are necessarially great knives although for their time they were.
Then we have to sharpen'em (Note thats a 14" and an 18" stell). Thats no small knive I set there for gauge reference.
Then there is the Monster I used to chop onions when doing comp. Chili, everyone loved it!
<Chuckles>
Its a long handled cane knife or a cajun machette. Its from the old days used to cut and/or plant sugar cane manually.
Good knives (that I was complaining about being uncomfortable).
Then we have some of the older knives I am most proud of, not because they are necessarially great knives although for their time they were.
Then we have to sharpen'em (Note thats a 14" and an 18" stell). Thats no small knive I set there for gauge reference.
Then there is the Monster I used to chop onions when doing comp. Chili, everyone loved it!
<Chuckles>
Its a long handled cane knife or a cajun machette. Its from the old days used to cut and/or plant sugar cane manually.
Just a friendly suggestion, yes they are a great thing to pass along down thru the ages but......... its like buying an orginial cobra 427 sideoiler. Whats the point in paying all that insurance to keep it clean and waxed in the garage? If its an investment lock it safely in a vault. If not use 'em, you bought it for that, there is only 7 legal holidays to show them off.
Awesome collection Kev.
I found this by accident...... doh!
Good knives (that I was complaining about being uncomfortable).
Then we have some of the older knives I am most proud of, not because they are necessarially great knives although for their time they were.
Then we have to sharpen'em (Note thats a 14" and an 18" stell). Thats no small knive I set there for gauge reference.
Then there is the Monster I used to chop onions when doing comp. Chili, everyone loved it!
<Chuckles>
Its a long handled cane knife or a cajun machette. Its from the old days used to cut and/or plant sugar cane manually.
I paid about $ 275 Aussie for those 2 matched knives in my photo. That outfit do mail order .I am at the weekender so can't give you the name but a quick Google will turn it up if you put Kyoto knife maker in .Its in the Nikishi market precinct.
I don't throw $ around either but I think they are value at that price ,circa $ 200 US.
Oh fine! It's NOT okay for ME to hoard my cooking equipment... But it IS okay for YOU to hoard all that bacon you just made! A bit of a double standard don't ya think ol' Buddy?
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I notice you waited till it was all hand sliced before you mentioned it. LOL
Oh fine! It's NOT okay for ME to hoard my cooking equipment... But it IS okay for YOU to hoard all that bacon you just made! A bit of a double standard don't ya think ol' Buddy?
No wonder you make the big bucks!
I will hand down my knifes IF the receivers show some knife skills & some interest.
My collection is mismatched because I buy knife by knife. I have some Henkel & F .Dick great German gear.
I also bought Japanese water stones to sharpen everything.
My collection is mismatched because I buy knife by knife. I have some Henkel & F .Dick great German gear.
I also bought Japanese water stones to sharpen everything.
hamrhead1971
Smoking Fanatic
I love that Case butcher knife. It looks like a Bowie!The one next to the bottom is my favorite, an American made Old Hickory.
The one above it is actually an old Case Butcher.
Just for reference, that's an 18" x 24" cutting board they are on.
jmgreen
Fire Starter
I too love knives and have several. I do want to get a cleaver at some point but I have an old (almost 100 yrs) butcher knife I use that belonged to my Grandfather. He used to butcher hogs on the side,on his farm in Mississippi. I use it for all my big stuff. I've promised it to my Nephew who is a chef. Sorry don't have pictures.
I didn't do a very good job with the photos, but here's what currently in my herd (except for a cleaver I couldn't find). Note that there is a steel in the group at the left of the second pic.
Here are the old 'drawer' knives:
The bread knife and kitchen knife were bought by my parents when they set up housekeeping in the early 1920s. The Chicago Cutlery are knives we bought 30 or more years ago.
These are my users that are kept in the knife block (a Wolfgang Puck set, a Victorinox boning knife and a couple of Henckels and other mavericks):
These are the first knives I bought. They are Sabatier-like and I think they are seconds. I bought them in a store in Gatlinburg, TN. They can be sharpened to a very keen edge but do not hold it for long. The steel is not quite right.
Here's the knife block as it is used daily.
Do you think maybe I have a 'knife problem?'
Here are the old 'drawer' knives:
These are my users that are kept in the knife block (a Wolfgang Puck set, a Victorinox boning knife and a couple of Henckels and other mavericks):
These are the first knives I bought. They are Sabatier-like and I think they are seconds. I bought them in a store in Gatlinburg, TN. They can be sharpened to a very keen edge but do not hold it for long. The steel is not quite right.
Here's the knife block as it is used daily.
Do you think maybe I have a 'knife problem?'
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