Believe me, you don't really wanna know...
Blades & Beef
- Thread starter Fullflat
- Start date
Horsewright
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 4, 2011
- Messages
- 11,669
A couple of our own, grassfed, ribeyes, the cowboy steak. Ready to go on the Blackstone:
- Joined
- Jan 4, 2018
- Messages
- 3,074
You sure picked a winner brother!Forgot to post this yesterday. Arrived home from work and the wife had made a special Valentine's day dinner. I'm glad she knows I'll take beef over chocolates any day.
- Joined
- Jan 4, 2018
- Messages
- 3,074
That picanha looks perfect!Me love me some BBQ...
Picanha
Bife Ancho (Ribeye steak)
Bife Chorizo (I believe this is the NY Strip in the US, I might be wrong)
deltablade
Gold Member
- Joined
- Jul 29, 2006
- Messages
- 1,878
Using the Portugese Mam hunting knife to trim up some short ribs n get em ready for the stew. I have used the folding Mam knives, and like them, so when this version came out I had to check it out. I ground down the top of the guard, flatted the guard sides, and rounded the top of the blade tip. It is very lightweight with a thin somewhat flexible blade, did a good job of slicing the beef, and should be a good fish or small game knife, or slicer for camp.
deltablade
Gold Member
- Joined
- Jul 29, 2006
- Messages
- 1,878
what is that knife?Me love me some BBQ...
Picanha
Bife Ancho (Ribeye steak)
Bife Chorizo (I believe this is the NY Strip in the US, I might be wrong)
It’s a 9” BBQ knife (parrillera) made here in Brazil from this place called Cutelaria Vargas. They’re actually well known here.
Nothing special about this steel though, just 440C.
I love the weight distribution. I don’t like that it has a bolster on the heel, gets in the way of sharpening
Nothing special about this steel though, just 440C.
I love the weight distribution. I don’t like that it has a bolster on the heel, gets in the way of sharpening
- Joined
- Dec 24, 2016
- Messages
- 3,371
You sir have my attention, can’t wait to see where this goes!