Knife porn thread

I have a metal one which works well but is ugly. Quite tempted to try and veneer it.

Wood glue and nails...

Having said that, they start at 12 quid on etsy.

Obviously you need a billhook to cut into the pleacher, but do you not use some kind of saw to clean up your stumps? I'd have thought if they were left rough, rot could set in!

The Mora doesn't have a full tang but otherwise is robust enough for all sorts. I've batoned with one, although I wouldn't generally recommend it. I think they're doing a full-tang variation now which is going to be better for that sort of thing.

http://dado.tictail.com/product/cherry-magnetic-knife-holder

That's the one I linked to £60

I reckon you could route a channel in the back to fit a magnetic strip to

https://www.etsy.com/uk/listing/252936081/walnut-magnetic-10-inch-knife-holder?ref=shop_home_active_3

A big one I'll use the topper but if your hook is razors you can flick those wee stumps off the back of the pleach with ease. Quicker than changing between tools constantly.
The old boy who taught me(and my dad 20yrs previous) would have been ashamed of me to see me use a saw on those bits.
Other tool worth its weight in gold is a WWII Brades pick/shovel trenching tool. Will take a vicious edge with some work and great for clearing around pleaches and hacking through roots.
Hedgelaying thread>>>>

A knife that I picked up from an artisanal knife maker in Carcassonne:

Score:

1 Attachment

noo!, marples, please..

I want to buy one or two very good quality knives. I have a budget of £200.

75% of our food prep is vegetable slicing/chopping.
25% of our food prep is jointing meat.

Any recommendations?

Japanese knife company on Baker St, buy a lovely Nakiri for about £140.

Then spend £60 quid on a decent-ish butchery knife, maybe a sabatier or a global or something.

Or, one of these jointing knives from Thiers-Issard who I really like:

http://www.sabatierknivesuk.co.uk/stainless_steel_sabatier.html

Similar prices for their high carbon steel too, if you are good with knife care.

you want European or Japanese? if latter, double edge, single edge? if latter, left or right handed?

Thanks guys. Single edge, right handed, don't care where it/they are from as long as it will last a few years and make me happy when i use it.

Blenheim forge Santoku

Wow, that looks amazing. I assume it works as a knife too.

so that's 180 notes spent, which leaves a score for a swibo boning knife

sweet!

But why a santoku not a nakiri, when he mainly chops and slices veg?

TBF, I don't own a santoku - I use a 25cm chefs, a nakiri, a paring and a bread knife for almost everything. Occasionally a shit serrated fruit knife is used to segment oranges.

it's nice to have a tip

Absolute bewt.

#thatswhatshesaid

I like having a point to my knife, don't mind a nakiri but prefer Sanatoku.

I've been lusting over one of those Blenheim forge knives

Sharpened all my kitchen knives. First time I've ever given it any teal effort (mrs_com can't stand the noise and she was away this weekend). I only have a two sided stone with 400 & 1000 grit along with a fairly basic steel. They are a million times better than when I took them out of the drawer but I can't help but think they could have a smoother/more polished edge. Is it worth getting a finer stone or am I just being overly picky? They are Sabatier professionals from TK Maxx so I think I only paid about £40 for them.

Thanks, also got a wine bottle opener from the same place, annoyingly the serrated blade is designed for right handed users (single bevel)

Overly picky. Who are you trying to impress? You chop vegetables and meat with them. The animals are dead and don't care. Vegetables DGAF because they are heartless, heartless bastards.