Knife porn thread

My favourite kitchen knife is a bog standard, no name chef's knife I got from TK Maxx... Had it for years and I love it to death, perfect weight and cuts well... I use one of those drag through sharpeners (a Sabatier branded one but don't think that makes much difference quality wise) because I'm too lazy to use a stone... Works great for me...

For the budget end I'd go with Victorinox which are pretty cheap anyway.

If you're going TK Maxx they tend to have a fair few Zwilling J A Henckels knives

The Kai seki magoroku knives that you can often find are super sharp. The 4000 Santoku is my most used knife

I made this yesterday

@31trum would you be able make a sheath?

That is lovely.

Knife making course?

Thanks! Yes it was, with Owen Bush, would highly recommend.

picked up a low end model 7" sabatier santoku knife from tk maxx, nice pale wood handle
love that new knife feelz, wafer thin tomato slices with everything

@adroit Thanks will try to do one on the cleaved I have. 👍👍

They had no knives at all in the Brixton branch, I lie, there were a couple of cheap palette knives... Much disappoint... Knife crime is hurting knife pornographers in south London...

One day bladesmithing? Or the full 3 day one?

#welljell

Forget the stones, if you are not going to sharpen it as often as a chef you will not train

your muscle memory and just get frustrated. If you can live without the hipster points
get the chinese edge pro copy.
http://www.amazon.co.uk/gp/product/B00AT­81AVG?psc=1&redirect=true&ref_=oh_aui_de­tailpage_o01_s00
Use the supplied stones on a cheap knife until you know how it
works. Then upgrade the stones with a set from Congress.

Three years later, I've just bought that cheap Amazon sharpening kit. Thanks!

Stop teasing and tell us about it.

Was going to come and post about tkmax too. Woolwich branch didn't have knives. Now Harringey green lanes too. Asked member of staff at the branch, who happened to be the manager, said that knives are no longer being sold in may branches as the knives are being stolen and then the thief uses the knives to threaten the guards that chase.

Still say check out the the knives and cleavers at hoo hing, loon fung and see woo ;)

Just the one day course, was excellent though, Id recommend it, bit of an arseache to get to.

If you do the one day course I'll go with you

recently started following Clement knives - really v nice

Added to the want list alongside Fingal Ferguson

Where in London can I get an Opinel or other nice folder this evening?

Decathlon

Knife nerds, I'm making a paring knife and am undecided on the grind. It's going to have wooden scales, with no bolster. My first thought is to do a symmetrical grind with a small compound bevel, but then i'm unsure where I'd put the plunge line. My colleague suggests he does chisel grind for all his kitchen knives, but for some reason that just doesn't appeal, although I've never used one, except on a super heavy knife that is only really useful for getting through bones.

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Japanese knives are I think Chisel Grind i.e only one side ground the other flat. The thinking is you get a more precise cut but it can be harder to use.

https://www.katom.com/learning-center/choose-right-grinds-kitchen-knives.html

For a paring knife I'd go with a compound but if you don't have a chisel grind knife, that might be fun to do.

The other question is where to put the plunge line. There often isn't one on Japanese knives, or paring knives in general, but because it's a full tang I don't really have an option. I was thinking just to put it in line with the end of the blade, but not sure it'll work aesthetically.

Posted the blank blade a few months ago and have finally collected the tools to finish this off. I'm making the sheath this weekend. It's a hand forged puukko blade from the ray mears website with handle of reindeer antler; curly birch; and leather spacers. I have learned so much on this and have a few more on the go now. I harvested a lot of birch bark last week (from a fallen/dead tree) so will do a stacked bark handle too, and possibly a sheath as well.

More images here

Cool. Would be good to have company.

symmetrical full grind. no line.

I just made this little paring knife, and it has no bevel other than a virtually imperceptible one put on with a steel just at the end of the whole process, so no need for a plunge line. I know it isn't full tang, but this one is, and has the same blade profile.

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