Chefget
Gold Member
- Joined
- Nov 2, 1998
- Messages
- 5,051
Two knives that I recently acquired and am using in the kitchen...
The first is a beautiful damasteel hunter I got from Jens Schiermer (JJS Knives). For a pocket carry it is nice and light, and with the stainless blade corrosion is no longer an issue! The blade cut well and keeps a great edge.
Then a fillet knife by a really nice guy and superb knifemaker Murray St Amour out of Canada. This knife is a pleasure to use, it feels so natural
Beautiful knives, they both performs great!
BTW have you voted for your favorite Maryland chef?
Go here, and you can also vote for your favorite Maryland restaurant (hint: Antrim 1844)!
http://www.marylandrestaurants.com/vote/index_pub.asp
(Note: Be sure to scroll all the way own and hit the 'Submit' button)
Could use Everyone's vote on this one... remember, vote Early, vote Often!
Thanks guys!
-Michael Gettier
Executive Chef
Antrim 1844
The first is a beautiful damasteel hunter I got from Jens Schiermer (JJS Knives). For a pocket carry it is nice and light, and with the stainless blade corrosion is no longer an issue! The blade cut well and keeps a great edge.
Then a fillet knife by a really nice guy and superb knifemaker Murray St Amour out of Canada. This knife is a pleasure to use, it feels so natural
Beautiful knives, they both performs great!
BTW have you voted for your favorite Maryland chef?
Go here, and you can also vote for your favorite Maryland restaurant (hint: Antrim 1844)!
http://www.marylandrestaurants.com/vote/index_pub.asp
(Note: Be sure to scroll all the way own and hit the 'Submit' button)
Could use Everyone's vote on this one... remember, vote Early, vote Often!
Thanks guys!
-Michael Gettier
Executive Chef
Antrim 1844
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