On Cutlery ...
- Thread starter grantmichaels
- Start date
That first pic, the one in the cork - just beautiful man. Wonderful example of quality work.
I'm going to use it tomorrow, for the 1st time, as I'll be trimming up another rack of plate ribs ...
tctenten told me Booma had just posted some knives from them, when I mentioned needing a boning knife, and it just worked out right (the timing etc) ...
Feels nice in the hand ... very heavy ...
tctenten told me Booma had just posted some knives from them, when I mentioned needing a boning knife, and it just worked out right (the timing etc) ...
Feels nice in the hand ... very heavy ...
Ashen said:
I plan to just use it until it seems to not be sharp, and then send it in to him for maintenance ...
Since he's in Florida, I think I recall ...
i was talking about surface patina.. 1095 carbon steel with develop its own over time or you can force it. you can put some funky patterns in it or even just murder it out like this
http://www.bladeforums.com/forums/showthread.php/928315-Get-A-Deep-Even-Black-Patina-On-1095-Carbon-Steel
http://www.bladeforums.com/forums/showthread.php/928315-Get-A-Deep-Even-Black-Patina-On-1095-Carbon-Steel
Wasn't planning to do anything to it, in particular ...
The new Doghouse Forge boning was nice to use ...
It wasn't particularly sharp ... it was similarly sharp ...
What it was though, was comfortable ...
I worked on trimming a pair of racks of plate ribs for 45-50 mins with it, and my forearm and hand never got tired, and no cramping ...
The larger handle was kind of dreamy, and yeah, sure - it's sharp ...
It wasn't particularly sharp ... it was similarly sharp ...
What it was though, was comfortable ...
I worked on trimming a pair of racks of plate ribs for 45-50 mins with it, and my forearm and hand never got tired, and no cramping ...
The larger handle was kind of dreamy, and yeah, sure - it's sharp ...
Not sharp? Great looking nice almost reminds me one my dad has with the handle being that from a whitetail antler.
JoynersHotPeppers said:
Sharp ... not anything especially sharp, like some other blades I've received of late that were designed to be that way in particular ...
The KNASA knife in particular comes to mind ... that knife came scary sharp ...
I'd pick a sharp knife with a comfortable grip/handle over a damn-sharp knife with a less-awesome grip knife for THAT activity *EVERY TIME* ...
Yes I agree but I prefer it have a perfect sharp best it can ever be edge when it arrives so I know what can be achieved.
grantmichaels said:
you trimmed those ribs in 50 minutes? no wonder it took you three days to cook them......
i kid i kid. nice looking knife
Anyone have a good bread knife they would recommend ? I have a 10 inch dexter that works pretty good but looking for a knife that goes through a crusty sourdough bread a little easier. I'm thinking about this Mercer as it has 5 star reviews.
https://www.amazon.com/gp/product/B01HZ0YT2C/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B01HZ0YT2C/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Serrated knife update. America's Test Kitchen got this one right for sure. It glides through bread, tomatoes and anything else you want to throw at it. If you are looking for the best bang for your buck look no further !
I bought the Mercer from Amazon and used all day yesterday in the kitchen.
https://www.youtube.com/watch?v=GWewefvCZXM
I bought the Mercer from Amazon and used all day yesterday in the kitchen.
https://www.youtube.com/watch?v=GWewefvCZXM
I just ordered 3 - we'll try them out and see if I still prefer the offset serrated. Thanks for the post SR! 
Anyone buy the Misen paring knife?
Of course ...