cutlery Your favorite kitchen knifes...

PHB said:
Knifes Porn !! Yeah my favourite, after guitars !!

So my favourite are Takeda Knifes :

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These are not mine, I'm too lazy to take a pic of my Takeda (drinking my first coffee of the morning).

And my favourite stones :

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I got 1K to 16K (I will buy the 32K when I'll have money). They are the best synthetic stones I've ever tried so far.
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wow  beautiful knives.     I had the pleasure of playing with a Moritaka Ishime at knifewear in Kelowna BC last year and it blew my mind.. the difference between my shuns and regular knives    is nothing to the difference between the ishime and my shuns.   I can't justify it  but if I ever come into money, they are definitely on my wish list. 
 
I thought I would put up a few pics of my homemade water stone setup .. I made it out of some cedar I had hanging around and an old plastic storage bin. .     the stones are a combo lee valley 250/1000 and a king stone 4000
 
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Lots of knife porn in this thread!  
 
I've been cooking in food service for the past 25 years.  Nothing replaces my 9" serrated bread knife from Wusthof.  It cuts everything well and needs very little care save a good washing each night.  I have an offset serrated knife from Victorinox that is excellent as well.  When it comes down to it I could justify spending $300+ on another knife, but I like the ones I have...
 
Purchased one of these as a birthday gift for the mom.  I bought it because it is made of VG-10, which is one of my absolute favorite blade steels.  The heat treatment isn't great, but that seems to be hit or miss with a lot of the Taiwanese knife makers.
  
 
VG-10 is great stuff;), just a side note here ,The Hattori HD series, is 63 layers of nickel damascus around a VG-10 core.
 
Bull, you better make a move quick....the Hattori's are mostly sold out, and replacement  to inventories is very slow, I've missed 3 others I wanted....and so, I wait
 
....and wait;)
Have a good one-
DJ
 
 
Ashen, great blades....and who'da thought, Honing Stone Porn! I too, am after the 32!
 
I have a set of Henkles four star kitchen knives... 8" & 10" chef knives, bread knife, paring knife and utility knife.  My santoku is a cheap Faberwear from Wally World that works surprisingly well since I got a proper edge on it.  My steak knives are middle of the road Wusthof.
 
My favorite is a Briddell cleaver.  Thing weighs about 3 lbs. and will shave hair.  I bet it's 100 years old.  My Brother in Law picked it up at a flea market.
 
VR,
Harold
 
gnslngr said:
VG-10 is great stuff;), just a side note here ,The Hattori HD series, is 63 layers of nickel damascus around a VG-10 core.
 
Bull, you better make a move quick....the Hattori's are mostly sold out, and replacement  to inventories is very slow, I've missed 3 others I wanted....and so, I wait
 
....and wait;)
Have a good one-
DJ
 
 
 
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yep, Hattori knives do sell out quickly. Especially the KD series and the guy is getting old.
 
gnslngr said:
....if it is that old, you have pre WWII steel;)!
Nice for the Slice to put it mildly.
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I have no way of knowing for sure, but it's damned sure old.  Holds an edge forever.  This piece was intended for serious work.  Nothing pretty about it except maybe in a very utilitarian way.
 
VR,
Harold
 

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Ashen said:
It took me a long time to finally decide to buy this one... I would go into the store and drool over it and its siblings often.. My wife finally said " Buy the knife so I don't have to hear about it anymore "
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Of course now I want the Nakiri to match it
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Shun classic 8 " chefs knife.
 
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I have a similar story... Agonized for weeks about buying the 8" chefs, loved it so much I went all out and bought the 3 piece online a week later:
 
8" Chef knife
6" Utility knife
3.5" Paring knife
 
Now have 2 x 8" chefs, but that cool for when me and wife cook at the same time.
 
This to show how cheap good knives are today, of course nothing fancy as jap sale today with VG10 steel plus enclosed Damascus.
 
All bought at the local market and they are heat treated 8CR13MoV a Chinese stainless steel good up to 58-60RC or so. The cleavage is branded Metaltex and cost $7.50 about 2 years ago, I even cut chicken bone with it and doesn’t appear to lose much edge (guess is a 25º cutting angle).
 
The set of 3 knives was bought a month ago under the name of Chicago Cutlery with similar steel and heat treated very sharp (not honed to a fine degree tho), but overall a nice forged piece, paid $15.00 for the set with full plastic sheath !  Too early to say how long will they be retaining the edge.-  Interesting, similar looks to the Zwilling J.A. Henckels Twin Cuisine II where the visible tang is on each side of the handle.
 
But one day I’ll buy some of those fancy Japanese cutters…
 
 
 
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Ooh bright shiney pokey things. I dream of the good stuff. I would love a highgrade sushi knife like the sushi chefs use. I have a good Henkle, but a real Japanese one would be awesome.
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A small sushi party


Rymerpt
 
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