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 Post subject: Chef/kitchen knives
PostPosted: Fri May 22, 2020 2:16 am 
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Joined: Sat Aug 15, 2015 5:16 pm
Posts: 1953
Yea... random odd topic, but I thought it'd be cool to breathe some new life in the forum, and see if anyone else has similar interests.
While I'm no chef, I like to think I'm doing alright in the kitchen. The specialty is meats, grilled and smoked.
Here are my two 'weapons', for the task.

The big one is three years old, the little one I just got today.

Makoto White #2 Kuro Damascus Santoku 170mm (right)
Anryu Kurouchi White #2 Damascus Petty 75mm (left)

Image[/quote]


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 Post subject: Re: Chef/kitchen knives
PostPosted: Fri May 22, 2020 10:10 am 
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Joined: Fri May 22, 2020 6:07 am
Posts: 32
Location: Land of the wiggle face (Alaska)
Very nice.


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 Post subject: Re: Chef/kitchen knives
PostPosted: Sat May 23, 2020 11:32 am 
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Joined: Sat Oct 26, 2013 7:13 am
Posts: 1919
Location: Great State of Pennsylvania
bob in st. louis wrote:
Yea... random odd topic, but I thought it'd be cool to breathe some new life in the forum, and see if anyone else has similar interests.
While I'm no chef, I like to think I'm doing alright in the kitchen. The specialty is meats, grilled and smoked.
Here are my two 'weapons', for the task.

The big one is three years old, the little one I just got today.

Makoto White #2 Kuro Damascus Santoku 170mm (right)
Anryu Kurouchi White #2 Damascus Petty 75mm (left)

Image
[/quote]

Do you do alot of cooking?

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 Post subject: Re: Chef/kitchen knives
PostPosted: Sat May 23, 2020 3:06 pm 
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Joined: Sat Aug 15, 2015 5:16 pm
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Commie Mike wrote:

Do you do alot of cooking?

Not "really". I mean, on the weekends, I meal prep the next weeks breakfasts and lunches. So there's about 20 meals worth.
The grill and smoker gets fired up once or twice a month for pulled pork, briskets, and various smoked 'snacks'. That's both for the family weekend meal, and stocking up the freezer with proportioned meals for later.
So while I'm not a chef by any means, I do appreciate a quality tool for the task at hand, and hate cheap stuff. As a former auto mechanic, I'm all about quality tools.


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 Post subject: Re: Chef/kitchen knives
PostPosted: Sat May 23, 2020 8:15 pm 
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Joined: Mon Jul 01, 2013 9:06 pm
Posts: 1851
Location: Washington
I cook a lot and make knives. My friends tend to ask me when they want knives.

I like quality but I am not super brand concious. There are good things at every level of the price spectrum. I am a fan of the Henckels classic lines as well as the 4 star and pro S lines, and the Wustoff trident. Those brands aren't automatically as good as they used to be.

I also like cheap thai kom-koms, chinese chef knives, santuko style knives.

the knife I use the most was $13 and is a chinese chef knife with european style fittings, and fake german markings.

I like the japanese laminate knives but I feel like they get the same exaggerated fan sub culture that katana get.

I am a huge fan of the basic products made by spyderco.

I also enjoy self made.

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 Post subject: Re: Chef/kitchen knives
PostPosted: Sat May 23, 2020 11:54 pm 
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Joined: Sat Aug 15, 2015 5:16 pm
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I totally get it. I actually contemplated making my own as well. Like, DIY building a forge, and getting an anvil kinda thing.
But I lack the space and time for another hobby.
When I was perusing my favorite knife website, they had some cheap Vietnam knives that were made from automotive leaf springs.
I was "this close" to buying those, but I noticed the sites algorithm when it gave me one more suggestion for this little guy, and that's the direction I went.
Knives, in all forms, not just "chef" are yet another hobby I could delve into. :roll:


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 Post subject: Re: Chef/kitchen knives
PostPosted: Sun May 24, 2020 4:30 am 
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Big Sal
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Location: The Great PNW
Those are badass! My favorite knife is Japanese as well! Its got the folded Damascus style, and has kept incredibly sharp. Only had to sharpen it once in a year.

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 Post subject: Re: Chef/kitchen knives
PostPosted: Sun May 24, 2020 4:48 am 
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Joined: Mon Jul 01, 2013 9:06 pm
Posts: 1851
Location: Washington
I had most of the parts for building a 2 x 72 belt grinder. But I had to get rid of them when i was moving. That's the main tool that you want for knife making of you are thinking of getting into it.

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P.M. me if you want help:
modify or fix your gun

shotguns, some gunsmithing, reloading, fabrication, knife making, etc.

I'm a firearms/NFA attorney in Wa. Let's combine business, pleasure, and stamps.

http://www.youtube.com/user/armaggedonite


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 Post subject: Re: Chef/kitchen knives
PostPosted: Sun May 24, 2020 5:28 am 
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Joined: Fri May 22, 2020 6:07 am
Posts: 32
Location: Land of the wiggle face (Alaska)
Those look pretty decent. What types of steel did they use in the pattern weld?


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 Post subject: Re: Chef/kitchen knives
PostPosted: Sun May 24, 2020 2:45 pm 
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Joined: Sat Aug 15, 2015 5:16 pm
Posts: 1953
Thanks for the complement Sal. Yea, I liked the first one so much, I made sure to get the same metal in the second one.
For sharpening, I bought the Apex system. Perfect for those of us that don't trust themselves to free hand it. :lol:

Copy and paste from the site I bought them at, the steel is "White #2":
Also called Shirogami #2 and White Paper #2, Hitachi White #2 steel is made up of Carbon: 1.05 – 1.15%, Manganese: .20 - .30%, Phosphorus: .025%, Sulfur: .004%, Silicon: .10 - .20% Almost identical to Shiro-ko this alloy has a slightly lower Carbon content. This is very popular steel for high end Japanese cutlery. These knives take an extremely fine edge, but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.


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