Tcoat's Lunch? [OFFICIAL THREAD] GONE SEXUAL!!!

[ichitaka05]

Originally Posted by Ultramaroon

Sharp knives are much safer than dull ones. After fulfilling that basic requirement, handles become key. Literally everything I use is too small for my hands. Not bragging. It sucks almost as much as being too tall. My world would look very different if I could design it for my dimensions.

Like Hum stated I can make a custom knives. But sadly (good thing?), it’s all high carbon steel knives.

Speaking of knives, I did make forum member a custom chef knives. One of em was 10.5” blade. Total length was like 15.5”... it was more like machete than a chef knife lol

[spike021]

Originally Posted by ichitaka05

Like Hum stated I can make a custom knives. But sadly (good thing?), it’s all high carbon steel knives.

Speaking of knives, I did make forum member a custom chef knives. One of em was 10.5” blade. Total length was like 15.5”... it was more like machete than a chef knife lol

Those look super nice. The one I picked up was this: https://kankitchen.com/product/kan-c...de-g10-handle/

[ichitaka05]

Originally Posted by spike021

Those look super nice. The one I picked up was this: https://kankitchen.com/product/kan-c...de-g10-handle/

Nice! I’m still a beginner, so VG10 is a bit of mystical metal for me. 99% of SS require kiln to heat treated vs high carbon steels can be heat treated by forge.

Currently, I’m making talisman sword/dagger for my baby. It’s interesting to make all these custom knives/swords.

You can see some of the knives I’ve made at Instagram: boarforge

[p1l0t]

Steak takeout and wine (wrapped in bacon of course)...

Yes we got sides too just not in the picture.

Sent from my SM-G975U using Tapatalk

[NWFRS]

Originally Posted by spike021

Those look super nice. The one I picked up was this: https://kankitchen.com/product/kan-c...de-g10-handle/

That looks fantastic. Very pretty. What kind of surface do you cut on?

We treat our Wusthof Classics pretty badly but they’re durable. I prefer that Shun aesthetic but I’m afraid we’d ruin them.

[humfrz]

Originally Posted by spike021

Those look super nice. The one I picked up was this: https://kankitchen.com/product/kan-c...de-g10-handle/

Well, now, spike021, that is a fine looking knife. Maybe it's time I got a new one - but, $139 -

[humfrz]

Talk of kitchen knives brings to mind a back-in-the-day story.

It was a hot afternoon in Kentucky and I had spent a grueling day of training at Fort Knox. I jumped in my hot car (without AC) for the slow commute up the Dixie Death Way to Louisville where our apartment was and my new bride.

Being very hungry I was looking forward a big fried chicken meal, because my bride said we were going to have fried chicken that night.

As I entered the front door, I didn't smell chicken frying -

I looked on the kitchen counter and there sat a whole, raw chicken - My bride said that she bought a whole chicken instead of a cut up chicken and didn't know how to cut it up.

Of course the Army-Infantry training in me erupted and I whipped out my bayonet and chopped that chicken into indistinguishable pieces and barked at her - NOW cook it!

(PS - that was my first wife)

THE END

[Ultramaroon]

Originally Posted by ichitaka05

Nice! I’m still a beginner, so VG10 is a bit of mystical metal for me. 99% of SS require kiln to heat treated vs high carbon steels can be heat treated by forge.

Currently, I’m making talisman sword/dagger for my baby. It’s interesting to make all these custom knives/swords.

You can see some of the knives I’ve made at Instagram: boarforge

You do beautiful work. High carbon steel is great stuff. Just can't be neglectful. I still have my mom's silver-handled carbon steel knives.

[ichitaka05]

Originally Posted by Ultramaroon

You do beautiful work. High carbon steel is great stuff. Just can't be neglectful. I still have my mom's silver-handled carbon steel knives.

Yeah high carbon steel knives are nice. Can get em very sharp plus easier to sharpen. I’ll be making few more 1095 steel chef knives. Also have 15N20 + 1095 Damascus steel which I’m planning to use to make a knife... but that’s more like spring/summer project.

[Sapphireho]

$130 is cheap for a good knife. A great high end chef knife, one that if taken care of, will last several life times, is usually in the $250-$350 range.

Quality kitchen stuff is worth the cost.

[spike021]

Originally Posted by NWFRS

That looks fantastic. Very pretty. What kind of surface do you cut on?

We treat our Wusthof Classics pretty badly but they’re durable. I prefer that Shun aesthetic but I’m afraid we’d ruin them.

So far just a regular, average wood cutting board. I also have a cheap plastic board I'll probably cut stuff with it on too.

It's the fanciest knife I've ever gotten so I'll probably be choosy how often I use it and what I use it on.

Otherwise I have a super cheap, $20 or so chef knife from Target that I've been using the past several years that's still decent but just not the cleanest/smoothest-cutting. But I'll probably keep using it for stuff that I don't mind being a bit uglier.

Originally Posted by humfrz

Well, now, spike021, that is a fine looking knife. Maybe it's time I got a new one - but, $139 -

Yeah I've been using a super cheap knife for years. Saw this one recommended, so I figured I'd just buy it as an upgrade ;P

[Sapphireho]

Originally Posted by NWFRS

That looks fantastic. Very pretty. What kind of surface do you cut on?

We treat our Wusthof Classics pretty badly but they’re durable. I prefer that Shun aesthetic but I’m afraid we’d ruin them.

I have Wusthof, but they are not called classic, but they are the same style as the knifes they now call classic. They are just old. I got my first Wusthof chef knife at 17, 40 years ago.

Good quality, with care, will last forever.

[Sapphireho]

Originally Posted by spike021

So far just a regular, average wood cutting board. I also have a cheap plastic board I'll probably cut stuff with it on too.

It's the fanciest knife I've ever gotten so I'll probably be choosy how often I use it and what I use it on.

Otherwise I have a super cheap, $20 or so chef knife from Target that I've been using the past several years that's still decent but just not the cleanest/smoothest-cutting. But I'll probably keep using it for stuff that I don't mind being a bit uglier.



Yeah I've been using a super cheap knife for years. Saw this one recommended, so I figured I'd just buy it as an upgrade ;P

In my opinion, you need at least 4 great knifes.

1. A good chef knife,

2. A good pairing knife,

3. A serrated bread knife,

4. A boning knife.

Everyman need to know how to cut up a whole chicken. Ok, maybe not humfrz.

[NWFRS]

Originally Posted by Sapphireho

I have Wusthof, but they are not called classic, but they are the same style as the knifes they now call classic. They are just old. I got my first Wusthof chef knife at 17, 40 years ago.

Good quality, with care, will last forever.

Yes! We are hard on them, but I don’t think we will ever wear them out. I hone them a few times each month and tune them up once-a-year. I realize now that I could have saved some money by just keeping my eyes open for older used ones (like yours) over the years.

About fifteen years ago I took a weekend job at a large antique gallery on top of my 40-60hr/wk manufacturing job. There used to be so many good quality knives and cast-iron pans back then. I suppose it’s all on eBay now.