Knife porn thread

I may actually have one knocking about. @mespilus What are the dimensions of the eye in the head?

Thanks for your speedy reply.

Thanks for your reply and kind offer.
Poorly axe is with a (retired) mate, who enjoys this type of activity. He unfortunately doesn't have a suitable replacement axe handle.
I'll email him for further details, maybe even a picture.

I’ve had this Santoku quite a few years and noticed yesterday when sharpening for the umpteenth time that the edge is now pretty close to cladding. I presume it’ll still sharpen fine once I get to that point?

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Should be fine, the outer layers are of a softer steel. How often do you sharpen and do you use a wetstone?

If it's actual cladding you'll always be fine as the core of hardened steel should always be there in the middle as your cutting edge.

How much material have you removed. I've got knives that have lost less than a couple of mm a decade.

It will be fine to keep sharpening as normal, but for optimal cutting performance (which is different to sharpness) you will have to start thinning the whole blade. Tricky, time consuming but raising that line to reveal more inner steel is what you want

What Russy said^ indeed. I'm lucky enough to live nextdoor to a specialty knife store that would be able to restore it in that fashion.

Speaking of the shop, they sell stuff like this Nigara. Disclaimer: not my type of reviewing, but the knife is a joy to behold, pure knife porn imo.
https://youtu.be/Q5HrDXGdZF4

Maybe sharpen every couple of months or until it won’t slice tomatoes with ease, it must be nearly a decade old. Yes whetstone.

@Grumpy_Git I’ve never ground it back to remove chips or the like, just regularly sharpened.

Edit: Found this old pic I lifted from TS’s Insta of the LFGSS knife sharpening shin-dig in Le Reej, which means 8/9 years of abrasion (I’m quiff man). Halcyon days of riding fixed around town with a bag full of knives.

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I'm interested in the content of your brackets. Can you please elaborate?

Hi, well I think it's been touched upon upthread somewhere but i'll give it a go..

Cutting performance is how the knife glides through food, root veggies are good examples as they're solid, tomatoes not so much as they're soft. They are good to test sharpness of the edge.
All to do with the thickness behind the edge I guess.

Plenty of time before inchpincher will need to thin though, seems to have only lost 1mm (or 2 max) in nearly a decade.

Thanks. My Yaxell Super Gou will slice through a cherry tomato using just the weight of the blade and handle - no pressure applied to it at all.

any recommendations for good quality general purpose kitchen knife (6-7 inch blade) for circa £50.
its an Xmas gift request. Are any of the Japanese blades for this price actually any good?

The Japanese Knife Company is often quoted. I bought the cheap Nakiri - https://japaneseknifecompany.com/product/jkc-sushi-nakiri-170mm/

That meets your price range. I've had it for five years now. I love it. I use it all the time. I bitterly regret not buying a nicer looking one, and the handle falls off occasionally. Don't buy it as a present for someone.

Other people will be along with more positive suggestions, sometimes involving TKMaxx, and you might as well get in first before all the last minute shoppers do.

Pro Cook X50 range is under budget, but very good.

Xmas requests are tricky tho as you also want it to look a bit gifty, rather than a fibrax victorinox

https://www.boroughkitchen.com/
Has a nice range with physical stores in W Hampstead, Angel (in the old PO), and unsurprisingly Borough Market (under the bridge). I think there is something to be said for going into a shop and holding them.

Edit just seen how small their range now is on their website - maybe call your nearest one to check stock.

Victorinox do a 19cm wood handled chef's/carving knife or a 17cm Santoku knife for £50 list price. I'm sure you can get them cheaper than that.

I need knifeclub in my life. You even have the sharpening stone sharpening stone

Halcyon days!

I got myself a nice present, in aogami super steel, which is a carbon steel. I wondered how (fast) a patina would develop, as I couldn't find much about it online, except the vague "a patina will show after time". So I figured maybe people here would like to know.
Well, after a week of almost daily use with mostly veggies, the patina started to show. The first signs already after a few days, possibly after quite some tomatoes, which apparently have some acidic value.
The cladding is stainless, so only the cutting edge went from the mirror finish to the oily mattish patina. Hope it shows well enough in the pictures. The green reflection is some football match on the tellie.

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Best practical pocket knife for £20?

Holy shit. Serious knife!

A nice handled Opinel maybe?

https://heinnie.com/opinel-fine-wood-oak-inox

Does it need to be EDC legal?

I'm enjoying the heinne/ real steel knives that are <£20. Worth a look. Slim and practical.

Yeah, +1 for those HH ones.

I have been seduced by the Svord Peasant. The Heinnie site is exactly what I was looking for. Thanks for the suggestions!