Knife porn thread

Maybe this paring / peeling knife too:

You guys actually use a paring knife? I've got 2 and they end up opening packages more than touching food. In the kitchen I think I only ever used one for butterflying prawns.

They're great for de-stringing sugarsnaps.

I need a decent left handed bread knife. My current falling apart one is used for all sorts. Tomato chopping, cutting cheese. Shredding lettuce. Also for cutting bread.

All the time.

This morning:

• Trimming the top off a fig then quartering
  
• slicing a stress cut in the top of a banana so my kids can peel them cleanly without loosing their shit over it not peeling properly or me doing it for them.
  
• (Soon) slitting the corner off a coffee packet
  

Pallares pairing knives are nice too - Kitchen Provisions sell them for about 15 quid. Carbon steel & a nice rounded wooden handle.

They look nice

Huh, I just use the tip of a chef knife for that kind of stuff

they end up opening packages more than touching food

That's probably because they're blunt af from opening packages.

You're a monster.

slicing a stress cut in the top of a banana so my kids can peel them cleanly without loosing their shit over it not peeling properly or me doing it for them.

I taught ours to open them by pinching the bananus end - so much less stress.

That handle looks so uncomfortable

As it's a smaller knife I find the handle sits nicely in your palm but everyone's hands are obvs not the same

but everyone's hands are obvs not the same

Yup, I think one's from Ikea and one's from TK Maxx. I did have a nicer Sabatier one but that's gone missing during a house move at some point.

You know bananas shouldn’t be peeled from the bottom and, not the stalk?

I only ever use my IKEA paring knife to open packets of meat, my Sabatier was used to pry open a lid and the tip snapped. An IKEA chef's knife does most of the heavy lifting these days. I'm too scared/CBF to use my good knives.

A few months ago I got home from work one evening and found my precious Damascus Gyuto on the bench next to the remains of a lemon that had been sliced up that morning. The blade was undamaged thankfully.

CBD oil is great.

CBD oil is great

for you or the knife?

It's too expensive to share, mate.

I am aware that is how monkeys do it.

That, or it's not really carbon steel 🫣

I bought one of these https://www.procook.co.uk/product/procook-damascus-67-chefs-knife-20cm-8in
Not crazy money but still more than I'll usually spend on something that will probably get ruined eventually. Told my other half not to fuck it, a few hours later find her trying to pry open a can lid with it.

Thankfully it's stainless, past me was smart enough to realise that future me would inevitably find myself in this situation and made a very smart choice. But of course I'd forgotten about all that when I saw it on the bench top next to the lemon.

I leave my posh Nakiri tucked up in its box, safely out of harm's way. The Gyuto still lives in the knife block, I know I'm probably asking for trouble but what you gonna do?

I bought them both before I was diagnosed with GORD, I don't get to prepare and eat anything fun anymore. 🤣🔫

Hitoshi Kato-san

Congrats dude, that’s a beauty.

@dancing james. Strong stuff, enjoy.

Dragging this back to the Horl chat, I got a dose of FOMO and bought the no.2 and the 3000/6000 upgrade. Hmmm, I’m not convinced at all. I’ve tried it maybe five times now and it’s… ok I guess.
Even when I rush sharpening with the whetstone it’s significantly better than with this gizmo. I’ll persevere for a bit in case I’m missing something fundamental but if anyone wants to buy it, let me know 😂

I bought the full set including the 3000 6000 upgrade.

For each knife I sharpied the edge (used a sharpie to colour it) and then went through each stone in turn, using the sharpie before each stone.

After I have gone through all the stones one final pass along each edge with the diamond standard stone removed the burr, then a quick strop. This stage isn’t shown in all the YouTube demonstrations but is essential in my experience.

Now I know all my knives are at a consistent angle I don’t have to go through the coarser stones to get a fine edge back, so it’s super quick and the results will shave arm or leg hairs with no problem and do a fine clean cut through paper. But it was only after I started doing the final single pass with the diamond standard that I was consistently impressed with the results.

Edited for clarity and emphasis

New grafting knife, niche and nice.

2 Attachments

I'd probably be interested should @dancing james not have convinced you to stick with it