Fiddlebacks and Food

Easy for me too since I've retired a wusthof santuko and paring knife for my Skiva and my shank... but I'm waiting for something from FF and/or WA Surls and/or Osprey to replace my global 8"


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If I am recalling correctly, and the Skiva is the one with the Asian influence and octagonal handle, I've just never been able to warm up to that handle style. A Mantis is definitely on my want list, and a smaller version of it if he makes one. I handled a Mantis at Blade and I really like that.
 
The Mantis is a fairly small knife. I wouldn't want one any smaller for kitchen work.
 
VANCE said:
check out my thread here

http://www.bladeforums.com/forums/showthread.php/1414808-Surls-Skiva-Kitchen-Knife
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Yeah, I was pretty sure that's the one. I LOVE the blade shape, I just don't like the flats and angles on a knife handle. Maybe it is from two many years of wielding trim hammers and sledge hammers with those same flats and angles...old school hammers. But to me it just makes it feel too much like a tool and detracts from the zen like state I enjoy about cooking. Besides, I've always just been drawn, aesthetically, to curves much more so than angles. Which probably explains why I really liked my old .30 carbine, but thought the M-16 was the ugliest damned rifle I had ever seen the first time I was handed one, and I still see it as being high up on the ugly list. I do appreciate what it's capable of in times of need. But I have never liked the looks of them.

**Shrugs** Different strokes for different folks :)

Bmurray said:
The Mantis is a fairly small knife. I wouldn't want one any smaller for kitchen work.
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I don't really want one for the kitchen, I want it for edc just like I want a small Gaucho for the same reason. Great companion for my lunch box :)
 
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Yea the Skiva would definitely be the ticket in the kitchen. It looks very similar to the one that the Japanese Hibachi chef was using when we went out with friends the other week.
But I do agree with Mistwalker that the handle aesthetics leave alot to be desired.
Kinda like when a perfect knife comes along only to find it has yellow pinstripes 😉😋

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Right now I use the Woodsman the most in the kitchen. The Gaucho and Ladyfinger get used a good bit as well, but if I had to choose just one, at the moment I would still go for the Woodsman. Let me have two and the Gaucho is definitely my second pick.

I have been admiring the Skiva but don't have my hands on one yet to give it a whirl.
 
Wilsonhome said:
Right now I use the Woodsman the most in the kitchen. The Gaucho and Ladyfinger get used a good bit as well, but if I had to choose just one, at the moment I would still go for the Woodsman. Let me have two and the Gaucho is definitely my second pick.

I have been admiring the Skiva but don't have my hands on one yet to give it a whirl.
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My problem there is I don't currently have a Woodsman, but I couldn't tell you how many hours of kitchen duty my Woodsman served. Same here, if I could have two, it would definitely be a Woodsman and a Gaucho.
 
best pizza ever

crust courtesy of Publix

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I think I got the patina started. Since my rain forest decided to become functional again in stellar fashion, I thought I might as well...

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Took the kiddo out for dinner. Burritos and enchiladas at El Metate. I got busted snapping her pic lol

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mistwalker said:
Never tried it with sausage, but I really like corned beef done that way
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Yeah corned beef would have been nice. And I might actually do that for the holidays. Thinking about making corned beef and pastrami this winter.


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varga49 said:
Yeah corned beef would have been nice. And I might actually do that for the holidays. Thinking about making corned beef and pastrami this winter.


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I'm glad we had this talk. It reminds me I need a nice hunk of corned beef for the Tolkien project :)
 
mistwalker said:
I'm glad we had this talk. It reminds me I need a nice hunk of corned beef for the Tolkien project :)
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Me as well... I don't think I'm going to wait to cure some and I'm craving a Rueben since you've mentioned corned beef!


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