Knife porn thread

That splashback is quartz so screwing anything to it is pretty non-reversible and slightly risky.

Gorilla tape or command strips are an option but would probably not to have a load of knives possibly drop off onto the worktop

If you did command strips you could skip a step and attach the corresponding strip straight to the knife….

They'd come off in the dishwasher though.

Sack up and grab your tile drill bit.

I think you’ve just triggered almost everyone in this thread…

👺🤣

Got a Wusthof chef’s knife with a broken plastic bit of the handle

Worth getting repaired?

Pics needed.

The internet’s helpful advice was “glue it up with epoxy”.
Didn’t work.

Blade still good.
Nothing wrong with the tang bit. Rivetty bits are solid.
Just the bakelite ish plastic is in pieces.

non-reversible and slightly risky

Off to the DIY thread!

Do you think any are big enough to make Wa-Handles and/or handle scales?

No idea dude, dimensions are roughly 57mm x 39mm in various lengths.

@Acliff @giles337 I’ll bag up five pieces each, drop me your addresses.

1 Attachment

Next is remove and replace?

Cut it out, make a form, epoxy, sand back to shape. Gold epoxy for Japanese gold repair vibes.

I was going to suggest epoxy.

I wonder if it's worth filing the bakelite back to create voids, rather than making them fit together. Then try wrapping and taping it for compression. Afterwards neaten it up with a file and sand paper.

You could mix some of the filings in the epoxy to make it less noticeable.

Cheers. Also trying to think if I'm going to be your way anytime soon.

I'd love a couple of bits, or even just one, if available still

Jump on in, pm your address. I can chopsaw plenty more lengths. I’ll get down the Evri corner shop tomorrow.

@hugo7 I’ll keep some for a while, probably until next spring by which time I will hopefully have dismantled the workshop.

Actually, I’ve just realised the long lengths are thinner so I’ve enough for the four of you but I’ll call it a day there. Can you tell I have procrastination issues…

Seems like a good deal for a newbie (me)?

1 Attachment

The ten quid knives are popular

It's got a little heavy weight here, but I'd say (and I can't for the life of me work out their pricing) that one good knife that you know you'll use predominantly, will far out do five slightly knaff ones

I would second the comment from @bluehuw

One or two decent (eg zwilling) knives would be much better, eg a paring knife and a chefs knife.

Nisbets sell cheap catering knives but they are soft and need really frequent sharpening so then you need a steel etc.

I’d recommend victorianox. More than any home chef needs.

The ten quid knives are popular

https://www.procook.co.uk/product/nihon-x30-nakiri-knife-16cm-65in

https://www.procook.co.uk/product/nihon-x30-santoku-knife-18cm-7in

I've got the previous model procook nakiri x50 when it was on sale. I really like it, so I definitely wouldn't hesitate in buying any of their x50 knives.

However, I'd pause to check if you need that many knives, and those ones in particular. Chef, pairing and bread knife are a must. But that carving knife and utility(?) knife aren't going to see much use would be my 2p.

The thing is if you add up the cost of something like the standard knife triple and a block from Victorianox or even another procook model you're probably at >£100 anyway.