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This is gonna be my knife thread.
Fork for scale. This isn& #39;t all of my knives and there are plenty I& #39;ve given away too.
Here& #39;s a kiwi from the Asian market.
These things can get very sharp but they don& #39;t hold their edge for very long.
Fork for scale. This isn& #39;t all of my knives and there are plenty I& #39;ve given away too.
Here& #39;s a kiwi from the Asian market.
These things can get very sharp but they don& #39;t hold their edge for very long.
Tojiro DP honesuke. designed for chicken, but a decent utility too. Single bevel.
Misono UX10 swedish steel. This has been my daily driver for like 5 years.
Yes I wiped that smear off.
Yes I wiped that smear off.
Glestain chef& #39;s knife I got as a gift after a promotion. My first single bevel. This knife is a fucking workhorse. Takes getting used to the single bevel at first.
This lil fella was made out of an old bedframe. Some dude out by Glacier National park makes these and other things.
Weird Dutch cheese knife I got as a gift and have never used.
This is my home daily. I don& #39;t even know the maker anymore. I& #39;ve been using this for pretty much everything at home for at least 6 years. I bought it back in 2012? it had plenty of use in restaurants back then. (It& #39;s supposed to look like that)
This is my first knife. Wusthof bread knife. I washed dishes at a place a long time ago and got promoted to prep and my first chef gave it to me. I& #39;m still good friends with him and even worked for him after I knew what I was doing.
I bought this thinking I wanted a huge chef& #39;s knife. It& #39;s too big to be comfy for me. Can& #39;t remember the maker right now. Great knife tho.
This is my Yanagi. It& #39;s a Kikuichi. It& #39;s for fish. I don& #39;t always need it but when I do, I& #39;m glad to have one that I& #39;m used to. My 2nd single bevel knife.
Here& #39;s another long knife I used for about a year around 6 years ago. It& #39;s got enough flex to be good for things that you need a long semi-flexible knife for. Also a bit on the long side for what I& #39;m used to. I think it’s a Tojiro
This is a weird cleaver I got as a gift from someone that went to China. Barely used.
This is one of my prized possessions. Takeda nakiri. Light, sharp as fuck and beautiful. Also very expensive. Also supposed to look like that. Aogami super steel.
I& #39;ve had this knife since that first job too but after I went through the ranks for a few more years and was working on the pizza station. I can& #39;t remember how it came to me. Dexter veg cleaver.
