Bose Knives

I was wondering, can someone show me what knife would be the best for paring food stuffs? Are there any chefs in the houuuuuuuuse!? :D
 
Kerry,it kinda depends on what yur doing.
If you are peeling potatoes with a paring knife,a swayback works great,upside down in your hand,and using your thumb for control

Carving melons & fruit,soft and hard,I like a longer & thin (spine to edge) blade,it seems like less surface moves better

All around,something like a Victronox paring knife is good
Also,the plain 'ol Chicago Cutlery paring knife is something I grab often

For cutting small stuff like strawberries or peeling garlic with a knife (it can be done w/out) I like my AG Russell woodswalker

Now if Tony ,You or Reese made me one,then that's what it would look like,I mean,a good one :D
 
KnifeHead said:
I was wondering, can someone show me what knife would be the best for paring food stuffs? Are there any chefs in the houuuuuuuuse!? :D
Click to expand...

Hmmm No Chefs Here just this silly ole slut ;) but I do Know One Chef..But he Be Damned Just DAMNED!!

I'll ask him to go camera shopping so we can get a view from down there!:p:p

ps I here it does SNOW in Hell!
 
KnifeHead said:
I was wondering, can someone show me what knife would be the best for paring food stuffs?
Click to expand...

These work well:

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These have been working in our kitchen for several years. The ebony handle carver is now at work with the Duckman. The stag handle parer works really good on apples and potatoes. The cleaver is a handy item to have around when you encounter a bone. Thank you Tony, these are working every day.
DAMN you Ran, you should be able to shed some light on this subject.
 
Great looking kitchen tools, Ed and John. I've used my desk knife in the kitchen as a paring knife on occasion.
 
I'm Down here in Hell its snowing Like a SunofaB...
Don't have a camera but i will say that the 25 lbs of spuds i went through this morning didn't stand a chance...
oh and i looked damn good doin it to..
stay tuned be patient photo evidence will surface
hey highwayman..that is some sweet kitchen KIT!
 
ughh Now Im Really Blushing..
well you get the idea ..sheesh hard to hide in the digital age...
 
Dang T-dot, no balogna sammiches with tobasco in that place.:rolleyes: We possibly might have to seek alternate dining arrangements when visiting the Big Apple. :D
 
When I was in Bradford, PA and we finished supper the waitress brought out spit cups for the tobacco chewers, and they say we are rednecks in Indiana. That's the first time I ever seen that done. How bout NYC Riad, do your places provide that service? Hmmmm?
 
We can go Full on Bubba up here ...in fact I've been dyin for a reason to go all out Bubba ..pack up the Dogs everyone is welcome
 
Here's another standard spearpoint 2 blade Barlow from Tony. It has old Utica sawcut bone and some of the shots here have an unused set of scales laying with the knife. The knife is 3 3/8" closed, ATS-34 blades and springs and the usual SS hardware and impecable fit and finish.

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Now you gone and done it, I love the Barlow too, and my peanut is not in yet, so I am not yet in the Bose Parade.:grumpy:
A Great piece of work, thanks for sharing.
Jim
 
Now that’s a barlow. It's gorgeous in every detail and I love that Utica sawcut bone. Thanks for posting the pictures, Kerry.
 
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