Knife porn thread

I have done in the past, but don't have time or access to the machines I used to make the threaded pivots any more. Mostly I just make them for myself. Here's a few I have done for other people though:

Yeoman

G10 Fieldmaster

Pioneer Ranger

Pioneer/Electrician hybrid

Alox Stockman

Deluxe Explorer

The first one in that last post I did the scales for but I won't do it again. Apart from the checker pattern which I milled everything on mine was done by hand and it was way too time consuming. I have made the threaded pivots on a lathe, and cut the liners to go between the tools from brass sheet though. Bob uses a CNC mill to make his scales. Most of the parts he uses are factory Victorinox items, but he does get the springs custom made, the pivots he uses are stock items, and he makes a few unusual parts like the brass magnifier holders himself.

I need a kitchen knife, 1 knife to rule them all.

Has anyone used a Chinese cleaver style chefs knife?

or should I really stick to a standard chefs knife?

Chinese cleaver is not the one knife I'm afraid. Decent weight chefs knife or santoku would be my choice

Agree. Unless you've grown up using a Chinese blade and it's second nature.

I use 3 knives: big (chef's knife), small (paring knife for fine work) and serrated (bread knife).

That and a steel'll do ya.

i recently got a chinese cleaver and enjoy using it im getting used to it the more i use it. Get a cheap one to try it maybe ?
the only thing i find it no good for is carving large joint as it's just not long enough

Yup, decent chef's knife will do the trick... My fave kitchen knife is a no-name TK Maxx special I've had for years... Great weight, easy to hone edge, love it...

These are ace.
Strong work

Some of the cheap chinese cleavers are amazing. The one I have is really sharp and will do everything from thinly sliced garlic to parting out a chicken. Agreed it is not very versatile away from the chopping board. And they are big and heavy.

@mk1mark I have a Robert Welch Signature chef's and pairing knife and both do everything, well balance, good rock and keeps an edge well, I think I paid £80 for both which I think is reasonable given the high quality. Would recommend to a friend.

Thanks

victorinox chefs knife

Second the victorinox- excellent knives. Have had a couple coming on ten years now.

Anyone interested in buying one of these:

http://www.nisbets.co.uk/Global-GS-38-Paring-Knife-9cm/GH282/ProductDetail.raction

Good condition.

£25

Just picking up on recent sharpening discussion. I just bought a 3-piece Lansky set and spent an hour or two on a couple of my cheap paring knives on the weekend. I'm really impressed. Couldn't easier to use and the result... well I've seldom handled sharper blades... ...recall a mate's Global when it was box-fresh.

Interesting. Which set did you go for?

This one
http://lansky.com/index.php/products/std-3-stone-system/

I never spent much time trying freehand honing, but having now tried a controlled/fixed angle system, can't see any real argument for it apart from teh Zens obviously.

+1 for victorinox. I have the extra wide blade chef knife, and it's probably my most used knife.

For a one knife, I'd go for a santoku though. (Plus about 8 of the cheap paring/tomato knifes)

My mini key ring Swiss Army knife has loose scales, do I just use glue to stick it back on?

Watched the YouTube for that aaages ago - and remember thinking it looked neat but took away the artistry of it 😏

Yep. Pop the scale off and put a dab of super glue gel or 2-part epoxy in each of the 4 holes in the scale. You don't need much, and don't use anything too runny or it might leak into the pivots.

True dat, I ummed and ahhhed for ages about it. Then thought sod it, I want sharp knives and I'm not so proud that I can't accept help from some neat engineering!

Jeebus - when did Tojiro knives become so expensive? I was just looking for a new mid-length general knife. £160? I don't think so m8.