Our Knives Post Them Here.

[bdskelly]

 
I'm a tool guy. so when I started smoking meat my knife collection started to grow. I like older carbon steel knives for slicing meat, they are easy to sharpen and take a keen edge. I use stainless knives, mainly Victorinox, for veggies.

CaseXXOldForge.jpg

• badmoont2
• May 30, 2015

This is an almost complete set of CaseXX Old Forge dating from the 40's to the 60's

Forgecraft.jpg

• badmoont2
• May 30, 2015

These are Forgecrafts from the 50's and 60's. That cleaver is a little gem, lighter than most cleavers and very handy.

CaseXXStag.jpg

• badmoont2
• May 30, 2015

Stag handled CaseXX from the 50's or 60's

MiscKnivea.jpg

• badmoont2
• May 30, 2015

 Misc. knives. Top is a French carbon steel Sabatier, middle two are Shapleighs stamped 1843 1934 and the bottom is a Goodell

One of the best collections yet! b

 

[badmoont2]

 
One of the best collections yet! b

Thanks b! Discovering these vintage knives were available on EBay was my downfall

When its time to slice up a Tri Tip or brisket nothing beats having the right tool for the job.

TritipAndSabatier.jpg

• badmoont2
• May 30, 2015

Tri Tip with Sabatier slicing knife.

 

[bdskelly]

 
I'm a tool guy. so when I started smoking meat my knife collection started to grow. I like older carbon steel knives for slicing meat, they are easy to sharpen and take a keen edge. I use stainless knives, mainly Victorinox, for veggies.

CaseXXOldForge.jpg

• badmoont2
• May 30, 2015

This is an almost complete set of CaseXX Old Forge dating from the 40's to the 60's

Forgecraft.jpg

• badmoont2
• May 30, 2015

These are Forgecrafts from the 50's and 60's. That cleaver is a little gem, lighter than most cleavers and very handy.

CaseXXStag.jpg

• badmoont2
• May 30, 2015

Stag handled CaseXX from the 50's or 60's

MiscKnivea.jpg

• badmoont2
• May 30, 2015

 Misc. knives. Top is a French carbon steel Sabatier, middle two are Shapleighs stamped 1843 1934 and the bottom is a Goodell

One of the best collections yet! b

 
Thanks b! Discovering these vintage knives were available on EBay was my downfall

When its time to slice up a Tri Tip or brisket nothing beats having the right tool for the job.

TritipAndSabatier.jpg

• badmoont2
• May 30, 2015

Tri Tip with Sabatier slicing knife.

Very nice. No doubt an authentic made in Theirs.

 

[badmoont2]

 
One of the best collections yet! b

Very nice. No doubt an authentic made in Theirs.

Its a 4 Star Elephant brand and is indeed made in Theirs. I liked the shape, which is different from my American made slicers. Got a deal on it because the handle is cracked.

 

[moikel]

Thanks b! Discovering these vintage knives were available on EBay was my downfall:439: When its time to slice up a Tri Tip or brisket nothing beats having the right tool for the job.

TritipAndSabatier.jpg

• badmoont2
• May 30, 2015

Tri Tip with Sabatier slicing knife.

eBay sell vintage knives! I would be ruined if it wasn't for self imposed bans on all things E bay.
Knife making such a sweet skill.I went to a few places in France ,Branton,Langouile . Got to say the Japanese do it very well. Must have been 4 different outfits at the Tokyo fish market,stamp your name on them free,big selection.Fairly priced.
,

 

[bdskelly]

eBay sell vintage knives! I would be ruined if it wasn't for self imposed bans on all things E bay.
Knife making such a sweet skill.I went to a few places in France ,Branton,Langouile . Got to say the Japanese do it very well. Must have been 4 different outfits at the Tokyo fish market,stamp your name on them free,big selection.Fairly priced.
,

Moikel 

Any particular  brand of Japanese knives are better than others? 

 

[moikel]

I don't know enough to call it.
I only scratched the surface .There are shed loads of little guys ,real artisans making small quantities of very expensive gear.
I bought Aritsugu from Kyoto because I got a lead into him & there was plenty on the net about his shop.
They are a great knife no doubt.I paid 16,000 yen for a chefs knife
The super specialised fish stuff I saw at the tuna section of the fish market looked like weapons off Game of Thrones . Would have cost a fortune but what a wall hanger!
Apparently there is a guy in Okinawa making knives from scratch out of WW2 scrap metal!

 

[badmoont2]

I don't know enough to call it.
I only scratched the surface .There are shed loads of little guys ,real artisans making small quantities of very expensive gear.
I bought Aritsugu from Kyoto because I got a lead into him & there was plenty on the net about his shop.
They are a great knife no doubt.I paid 16,000 yen for a chefs knife
The super specialised fish stuff I saw at the tuna section of the fish market looked like weapons off Game of Thrones . Would have cost a fortune but what a wall hanger!
Apparently there is a guy in Okinawa making knives from scratch out of WW2 scrap metal!

The Japanese philosophy on knife making is different from Western mass market knives. They tend to temper their knives so they are harder. This makes them hold an edge longer but also makes them harder to sharpen and a bit more brittle. The harder temper also allows them to sharpen their knives at a more acute angle.They also still make quite a few knives using carbon steel vs stainless steel. Their knives are superior for these reasons, as long as you can deal with the fact that they are harder to sharpen.

I don't own any myself, but my daughter has a Japanese mass market knife I am eager to try out on my next visit. I may have to impose a voluntary ban on getting one similar to Moikel's

EBay ban because most knife connoisseurs consider them to be the best and as you can see from my collection once I start I may be unable to stop.

Re the guy using WWII scrap, the Forgecraft knives I pictured were made out of old Sawmill blades.

 

[moikel]

image.jpg

• moikel
• May 31, 2015

Not a knife but an indicator of how I work.
Set of old meat works scales,found in a country vintage store. I like fossicking around for stuff, so no E bay. Always on the lookout for interesting stuff,knives,kitchen stuff with a back story.

 

[moikel]

I came to Japanese because I did the sharpening course. I mix my knives up. The Japanese water stone approach to sharpening works well with European knives.
I just fell in love with the skill of the maker. I have some Globals which are mass market.But some guy is making knives from scratch with deer antler,camel bone,buffalo horn handles they got me. In Japan you feel so close to the process because they are sharpening ,stamping,polishing right there in front of you .Back of the store is plumbed to run water over the sharpening stones & they touch them up for you on the spot.Got a little refresher lesson for free in Kyoto ,try getting that from the French!
I suppose you appreciate skills you don't have yourself. I also love social history so if I see something with a story then it's hard not to reach for my wallet.

 

[foamheart]

You guys do realize we have a couple of knife makers right here on the board. I have checked out both there sites and they do nice work. Course what do I know........ No, don't ask me cause I can't remember breakfast, but they are here.

Bladebuilder is one of them, thats a stretch putting together from his screen name that be builds knives......LOL I know there is at least one other I have seen.

 

[bdskelly]

I don't know enough to call it.
I only scratched the surface .There are shed loads of little guys ,real artisans making small quantities of very expensive gear.
I bought Aritsugu from Kyoto because I got a lead into him & there was plenty on the net about his shop.
They are a great knife no doubt.I paid 16,000 yen for a chefs knife
The super specialised fish stuff I saw at the tuna section of the fish market looked like weapons off Game of Thrones . Would have cost a fortune but what a wall hanger!
Apparently there is a guy in Okinawa making knives from scratch out of WW2 scrap metal!

 
The Japanese philosophy on knife making is different from Western mass market knives. They tend to temper their knives so they are harder. This makes them hold an edge longer but also makes them harder to sharpen and a bit more brittle. The harder temper also allows them to sharpen their knives at a more acute angle.They also still make quite a few knives using carbon steel vs stainless steel. Their knives are superior for these reasons, as long as you can deal with the fact that they are harder to sharpen.

I don't own any myself, but my daughter has a Japanese mass market knife I am eager to try out on my next visit. I may have to impose a voluntary ban on getting one similar to Moikel's

EBay ban because most knife connoisseurs consider them to be the best and as you can see from my collection once I start I may be unable to stop.

Re the guy using WWII scrap, the Forgecraft knives I pictured were made out of old Sawmill blades.

Fantastic information from both of you.  Thanks so much.  Correct on the eBay... Whew.  one search for "SABATIER" on ebay turns up hundreds of expensive goodies.   

The Japanese points are also very interesting. It's not surprising that the detail of quality would most likely be superior.  

Remember gents... There is a fine line between collecting and mental illness. And I tend to teeter to the left ! LOL b

 

[moikel]

http://www.chefsarmoury.com

Not sure I was ever into straight lines,I am closer to obsessive on some things & more restrained on others

.

I put this guys website here because he runs a good shop.Obviously you are not going to buy from here but you can see the product range & there are good descriptions.He has spent a lot of time in Japan & you can get a better grip on whats to your taste.He is a really good bloke & he knows his product(s).Water stones are a great investment.

This is where I did my sharpening course . Our dollar about 78 cents US so you can see the price range.

I didn't check rules about posting but I repeat this is just so you can see whats out there to assist you to look in your 'hood.I am not pushing this guys business.Happy drooling over the high end stuff.

 

[badmoont2]

 
http://www.chefsarmoury.com

Thanks for the link, very interesting. I like the fact that they list the Rockwell hardness of the knives

 

[moikel]

 
Thanks for the link, very interesting. I like the fact that they list the Rockwell hardness of the knives

Your welcome.

I haven't got that far into the technical side but I do love the history & the skill that goes into the making of them.

Japan is the place for preservation of traditions & respect for skill. Sure they are gadget crazy buts thats another thing.

I will look for the Youtube clip about a guy in Tasmania that hand makes knives & stick it here if I find it.

One of my work mates tracked him down& bought one not an easy thing to do.

 

[moikel]

If you go to this link you can see the other shorter clips about this guy instead of the 2 x 12minutes that made the original TV show.

If you want one of his knives you have to go to him.My mate did ,hired a car in Hobart drove out to the valley walked up his driveway.His knife is truly beautiful.

I may get there this year.

He is a man with great old world skill.Tasmania is that sort of place,cold by Aussie standards but cheap living,unspoilt,no heavy industry,clean water,great farming & fishing.

 

[moikel]

This is a short 3 minute taster for this guy.

He does a lot of stuff that resonates with people here including smoking,prosciutto & some butchery.

 

[leah elisheva]

Mick, so amazing!

I too have some Globals but my eyes set on some funkier knives that are made by a gal in VT in the tiny area where I grew up.

http://www.chelseamillerknives.com/

Meanwhile, such great videos and threads here! I love this forum!!! Cheers to all! - Leah