Knife porn thread

My kitchen blades. Nothing special really but they work hard. Must treat myself one day.
I use the Lansky system about once a year and two hones in between - ribbed steel as a daily and diamond to top them up occasionally (in theory the diamond removes metal).
They’re generally sharp as fuck.

From top

1. Antique Thomas Turner No.1 cleaver. Ornament really. I don’t really have a solid enough surface (or wipeable walls) to to give this full beans, but it looks nice hanging and for one day when I butcher my own pig. (This is an actual day I plan)
   
2. Kitchen devils carver. Soft and flexible steel can hold an excellent edge but not for long.
   
3. Chefs knife 8” had it 20 years, can’t remember where from.
   
4. Ikea 8” My workhorse, fucking good for what it is and better grip than other
   
5. Sabatier 5” santoku from TK Maxx years ago, wanted to love it but can’t, seems too thick, missus seems to like it though.
   
6. Stainless 4.5” almost a parer, I LOVE this knife. I use it for jointing chickens, boning, filleting, chopping etc. It’s light, agile and super sharp.
   
7. 3.5” Parer. Gets used every day.
   
8. As above
   

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