Knife porn thread

Absolutely no idea and I have 0 knowledge of anything wood related either!

Probably one for @Bobbo then.

Just keep using it. It will be fine.

It's hard to say from the photos posted but I'd guess rosewood. I'd start off by giving mineral oil a shot easiest place to get it is buy a bottle of baby oil, you could also try olive oil. Put some on a lint free cloth (or kitchen roll) and wipe it onto the handle, leave for about 15 to 20 minutes and wipe off any excess with a clean lint free cloth.

Did anyone here get lucky in the Blenheim forge raffle? Over £37000 raised by a small business like theirs is epic work.

Tragically not, but that is a great bit of work isn't it.

Wasn’t lucky either, but happy to have put some money towards a good cause!

£10 at the local oriental food market:

Better fit and finish than I expected, pretty hefty though.

1 Attachment

Nice.

Am a fan of asian cash and carry/food market knives.

Thanks for that!

Will I regret getting a Wüsthof Santoku for a every day chefs knife? Can I get better for the money?

Has a bevelled edge, 400g, more of a meat cleaver I think. Tested against the Zwilling, which seems much sharper.

1 Attachment

Basically anything is better quality for the price. The Victorinox with fibrox handles are impossible to beat for the money, but then they're not fancy Japanese steel with wooden handles so less desirable for home cooks.

https://www.nisbets.co.uk/victorinox-fibrox-kitchen-knife-125mm/c661

I have one, although can't remember if it's a wusthof or Henckels. It's a great knife.

Yeah, you can get a chef's knife for £20 which also will cut things. I like my German Santoku.

OK will take a look at alternatives, as reddit were shilling them hard yesterday as BIFL

Fwiw I've got my eye on this purely for aethsetics, the steel is probably rubbish but I don't mind sharpening it more often.

https://www.bramaknife.com/products/brama-knife

Seems odd as I though that chinese cleavers were thinner and used for finer cuts but a normal cleaver or butchers cleavers is for the heavy weight bones and grissle sort of thing.

I just bought one of those, I'll let you know how I get on...

Looks to be Chinese made, the guy selling them is based in Melbourne...

Me too, but there are also chinese cleaver variants which are heavier duty, for chopping bones and duck carcasses and such.
Will continue to hunt for a wafer thin one.

Please do, I can't find anything about the company online, they're definitely not really made in Japan but as long as the handle doesn't fall off then it should be fine.

The guy running it looks like a Grade A tosser, he's clearly getting these made to order in China and punting them on... I'll send it straight back for a refund if it doesn't look worth the money...

Why not wander on to aliexpress et al and look if there is anything similar.

I have a san han nGa n1 knife, with integral stainless steel handle. Looking for a photo on line but that are small will take some later. Seems the difference is knife is the thinner while the cleaver is for poultry bones and fish heads.

Edit- As you can see the knives aren't expensive https://starrymart.co.uk/san-han-nga-genuine-stainless-steel-chopping-knife-size-2.html mine came from hoo hing. Can get one or something similar if you can't find anything near to you.

Looks similar to these Vogue ones?

https://chefswarehouse.co.uk/products/vogue-stainless-steel-chinese-cleaver-20-5cm-l259?variant=21101750812757&currency=GBP&utm_source=google&utm_medium=cpc&utm_campaign=google+shopping

Says it’s 100g, I’m assuming it’s heavier? (Unless wafer thin)

A Chinese butchers knife a proper chopper!
Some of the ones used in local butchers here are silly massive.

Oohhh big chopper😮.