My most used knife
Posted: Mon Nov 26, 2007 8:09 pm
Shun! DM-0500 8 inch Chef's knife..This knife is scary sharp. I love cooking and I can chop for hours with this knife. Even used it to carve up my Turkey this year.
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My most used knife
http://www.allaboutpocketknives.com/knife_forum/viewtopic.php?t=6259
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Posted: Mon Nov 26, 2007 9:39 pm
Now THAT is a kitchen knife!!
Posted: Mon Nov 26, 2007 10:31 pm
Nothing like a really good knife in the kitchen, and that is a beauty!
How about a David Winston 8" Chef's knife with fluted Ironwood...
Bill
How about a David Winston 8" Chef's knife with fluted Ironwood...
Bill
yes
Posted: Mon Nov 26, 2007 10:52 pm
The lanyard is a nice touch! Nice knife
are we out in de kitchen again
Posted: Tue Nov 27, 2007 12:51 am
Nice Knife Lenny;
.
As per usual Lobo Par excellence. How are the glow in the dark crustaceans.
moss
.
As per usual Lobo Par excellence. How are the glow in the dark crustaceans.
moss
Posted: Tue Nov 27, 2007 12:56 am
Crocodile Mick Dundee wants his knives back fellas. I wouldn't make him mad or else.... 
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.Posted: Tue Nov 27, 2007 12:59 am
I like a fluted handle, makes it nice to used when wet, less likely to slip. That's a nice knife Bill.
Posted: Tue Nov 27, 2007 3:28 pm
Thank you all for the appreciative comments.
It seems like we often overlook kitchen cutlery... for beauty, form, and utility... even though we do use it most everyday.
Good thread, let's see some more favorites from the galley.
Bill
P. S.
WB, I'm just fixin' up some scorpion stew right now...stop by. 
It seems like we often overlook kitchen cutlery... for beauty, form, and utility... even though we do use it most everyday.
Good thread, let's see some more favorites from the galley.
Bill
P. S.
WB, I'm just fixin' up some scorpion stew right now...stop by.
A long time friend
Posted: Tue Nov 27, 2007 5:08 pm
Hi All;
This is not anything special. It has however offered many years of really good service while being treated like crap. It has the edge holding ability of a stick but you can get it scary sharp for a little bit of close work. It's one of those that you can work with continually for a great length of time without cramping in the muscle between your thumb and index finger. It works just as well left or right handed as two of us use it with differing hands. I know I should toss it but I think I will give it a couple of swipes on the stone and peel a few more potatoes and maybe a zuchinni or two.
Please don't carp about that notch up close to the tang, it's for a really fine julienne
moss
This is not anything special. It has however offered many years of really good service while being treated like crap. It has the edge holding ability of a stick but you can get it scary sharp for a little bit of close work. It's one of those that you can work with continually for a great length of time without cramping in the muscle between your thumb and index finger. It works just as well left or right handed as two of us use it with differing hands. I know I should toss it but I think I will give it a couple of swipes on the stone and peel a few more potatoes and maybe a zuchinni or two.
Please don't carp about that notch up close to the tang, it's for a really fine julienne
moss
Posted: Tue Nov 27, 2007 5:27 pm
Here is a rather poor picture (sorry 
) of a boning/fillet knife I had made for my wife...even has her initials on the blade. It is very handy in the kitchen.
Bobby Filett
) of a boning/fillet knife I had made for my wife...even has her initials on the blade. It is very handy in the kitchen.Bobby Filett
Posted: Tue Nov 27, 2007 11:52 pm
I use one of these...
Posted: Tue Nov 27, 2007 11:59 pm
What about the OLD HICKORY brand of kitchen knives, does anyone know the history on them? I've got a couple of them that are carbon steel. They will get very sharp, just about sharp enough to cut the peel off an apple without bringing the juice . Doesn't take much to get them sharp either.
. Doesn't take much to get them sharp either.