Knife porn thread

Eh, my standard for comparison is this which ghosts through everything with a similar grind and finish though..

Not sure what Serious Eats is

You're in for a treat.

KL-A 4vr in r <3s

Awesome. How do you pronounce that in Cyrillic? Scharktch?

Scrub the crap out of them with wire wool and soap then reseason with beeswax. It's a process, I'll find you a video.

I'm looking at replacing all our non-stick frying pans with cast iron so I'm combing MarketPlace for secondhand bargains.

https://youtu.be/PDTCgxvmShc?feature=shared

This one I just got, as you can see, was in pretty much perfect condition for a 60+ year old pan. It didn't need reseasoning but I just wanted it to be hygienic and wondered if any lazy/quick fix solutions. So yeah I just cleaned it well with salt and bicarb and soap and it's sorted now. I've used cast iron for a while and I learnt that you can abuse it pretty badly. As long as it's at the right temperature when you cook, that's the main thing I found.

Says маркии, no?

Would make more sense 😂

Yeh it's Andrei Markin - the guy I'd get a knife from if I didn't care about how much value I actually get out from the tool vs how much I spend on it.. Tried it once and made me realise what a good smith can do.

seems that Andrei Markin is or was a Russian figurative painter.

https://www.youtube.com/watch?v=WEdh0SLhw1M

Recently watched this. Some outrageous knives (or swords?) in this.
Not for vegetarians.

funny how elevated the cooks tools became, that mosquito? is fabulous

Prob not an experiment you’re keen to undertake, but what happens if you roughen the stainless cladding in terms of sticktion with wet and dry etc?

One for the collection…

WWII clasp knife without marlin spike. 1940 stamp and J Rodgers & Son.

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Long time no see or hear. Hope you are well.

With older cast iron stuff, that has started to rust, that an oven with a pyrolitic function does burn off all the stuff on the pan.

Also using cast iron also means a good way of increasing the iron in you diet.

Am considering this but how exactly should I be roughening it in a way that would be even throughout the cladding? I've already run the grey scotchbrite pads over it to restore some of the brushed finish.

Bloody annoying trying to halve a slice of mushroom and have both slices stick to either side of the blade before it goes all the way through

@bluehuw that's one of his simpler pieces; this on the other hand..

Much prefer yours, but just love the little mozzie.
And really no idea - if scotch rite hasn’t helped not sure what else would work better. I’d guess small circular motions on blade laid flat to creat a general roughed up surface to prevent strong adhesion?

Would a damp or oiled blade help?

About your food sticking dilemma, I would recommend a slight convex grind/polish above the edge works a treat.
There are vids on youtube that explain and show the process and is not to tricky.
Worth having a look

Nothing special but I like the smaller size. Was about 80p so not much of a commitment. Needs a quick sharpen.

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I'm giving this to a mate of mine this evening, as a present for him buying his first house. He's not the delicate type and certainly not a veggie, so I figured this might be his thing. It's heavy and chunky!

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Very interested in this - does this work even with so little material behind the edge like mine? Do let me know which vid you would recommend - I have watched too many of them and haven't found something that works..

@damskodonny good choice of maker but you'd be surprised how well vegetable cleavers work for meat (but not the other way around).. Use case for meat cleavers with thick blades is mostly if you're going through a lot of bone which I don't think most home cooks do on a regular basis, if at all..

Great gift. Chinese cleavers are really useful and surprisingly versatile

It’s arrived and a nice enough little knife. Fairly thick so might thin mid section later down line, but should take a bit of abuse!

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This seems a good example, short and sweet also a bonus.

https://www.youtube.com/watch?v=AVemcuXA7fo

Yeah long time!
Is that true? I guess some iron must leach through the seasoning