Knife porn thread

Petty knives for all kinds of vegetable and fruit slicing fun.

Just picked up a 14cm Tojiro VG10 petty knife and it’s incredibly sharp.

Also have a Victorinox tomato knife and it’s also very handy. My wife prefers this for most child food preperation tasks.

I still prepare most food with a 220mm Chinese cleaver though.

Tomato slice thickness concern is something that passes me by most days too. I have too many other things that worry me.

SOG Sync II Traveller

That's a really neat idea. Especially so you can carry it traveling. Idk if venues would let you take it in, but would have thought planes should be ok.

There is no way this thing will ever see a belly with so little overhang tho :)

I want this.
Completely unnecessary though...
https://store.burrfection.com/products/mcusta-zanmai-kpd-200-vg10-damascus-tactical-75mm-kitchen-scissors-shears?currency=GBP

Tactical scissors..... 😂😂😂

They do look great but the tactical tag is silly

Tactical scissors..... 😂😂😂

Brilliant, that's the least tactical pair of scissors I've ever seen... 🤣

I enjoy calling my Bedrocks tactical sandals just cuz it makes me laugh...

If that has a blade it would specifically be a Banned knife (belt buckle knife) illegal to possess, sell, hire, lend or give.

It appears to separate to become two handy, stabby, tactical instruments of death.

would have thought planes should be ok

Best case scenario would be having to explain what it is as your luggage gets diverted and searched every time but there's a reasonable chance you wouldn't be allowed it through security in the UK, in theory tools should be in hold luggage.

I signed up for a knife sharpening course at bleinhem forge, in a couple of weekends time. Looking forward to it, as I'll have at least one knife that is actually sharp and useable. And the knowledge (if I take enough notes) to do it for the others that have sat unused these many months..
I don't even begrudge the cost.

Enjoy the course. I found it to be a game-changer. But, if I'm honest, that didn't happen until some months after I took the course, and I'd watched a number of YouTube knife sharpening videos which elicited a 'Oh so that's what he was talking about on the course' moment.

as long as I've got notes to refer to, when I blunder along at home trying to sharpen the knives I didn't take with me to the course, I'll be happy. And I'd prefer to look at my own notes than keep stop starting youtube videos. They never give you enough angles on what they are actually doing, and it all goes by so quickly, I'm forever rewinding, looking to see exactly what they are doing..
But good to know you got something out of it. I've got a few free days over christmas so I'll see if I can put the new knowledge to some sort of use then, so it doesn't just wander off to the edge of my brain..

It's a bladeless multitool.

EDC for the tuffest of Midwest sales reps.

New knife day:

Zwilling Diplôme chefs knife (Cordon Bleu branded)

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Wife chose it at the Portsmouth outlet Zwilling shop, with an extra 30% off outlet price, so very good value.

Supposedly 61 Rockwell German steel, made in Japan, with 15 degree angle.
Very sharp, long warranty, nice price.

Did the knife sharpening course and it’s a revelation to have a sharp knife back in the house! Can sense how sharp it is and it makes me a bit nervous, only having had fairly blunt knives to work with for the last couple of years, which you could handle anyway you wanted.
Really itching to get the other knives in the rack equally as sharp. Have a day or two to myself Christmas week when I can get into them. Also need to practice what I’ve been taught before I forget what I’ve been taught..

Sounds like you enjoyed the course.
You are less likely to injure yourself with a sharp knife that you are with a blunt one.
With the blunt one the chances are that you are applying more pressure, and more likely to have the blade slip off whatever you are trying to cut.

It was good, had a bit of a chatterbox who was talking and asking a lot of questions when i just wanted to hear the instructor talk us through things.
But learnt a lot and just want to put it all into practice, need to buy a wooden block leather strop to finish the sharpening and/or use to keep the edge after use, and a whetstone holder, but seen a couple on Etsy/eBay so will make do until I can pull the trigger..

Also liked the fact it was a small course of 4, plenty of chances to get instructors feedback and insight..

The whetstone holder is a useful bit of kit.
I bought an ordinary strop and stuck it using double sided tape to a piece of 4 x 2.
Chrome leather (for finishing) on one side,
suede-ish leather (with a nap to it) on the other side.

Did they teach you how to sharpen a curved blade? The curved sections on my bayonets have defeated me. I just cannot get them remotely sharp.

Think the technique he showed us could be used on a curved blade, the only bit that I found difficult/weird was trying to do the tip of my chefs knife..
You need to raise the handle as you’re sharpening to go round the tip.
I didn’t quite figure out how to do that in the time I was there..
Technique instructor taught us was that you broke the knife down into sections the longer the knife the more sections you’d need to do..

Yep, you need to change the angle as you go round the curve - it requires a fluid motion.

Looking forward to big reveals tomorrow.

Do you mean pictures of relatives used as knife storage?

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