"Kitchen" knife ?

Keep it 1/8 for an all purpose. Thinner for a more traditional santoku. I like all purpose because I am not a Japanese chef.
 
I like Ivory paper micarta on kitchen knives. I gave a bunch like that out to my family last year. Came out good, have resisted the dishwasher well.
 
FYI:
I spoke with my resin supplier and they tell me the cured resin is rated to 280 degrees, so it should be good to go in the dishwasher, although I personally never put my good knives in the dishwasher
 
I'm still jonesing over this knife.
When my pending business deal closes, I hope to be able to put in an order.
I could not find the specs.BTW.
How long, wide and thick are the blade?
Ira
 
Sharp Eye said:
I'm still jonesing over this knife.
When my pending business deal closes, I hope to be able to put in an order.
I could not find the specs.BTW.
How long, wide and thick are the blade?
Ira
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I added it to my lineup and contact thread finally. I had been slacking, but the web designer needed the text anyway.

Fiddleback said:
The Sandoku-Muk:

My fascination with the Nessmuk continues in my first kitchen knife. This is appropoe IMO because the Nessmuk excels in the kitchen by design. I'm quite sure there will be a Nessie in the Kitchen lineup when I get if fleshed out. But this first knife is a mix of my favorite kitchen knife, the Sandoku, but with a little change at the tip, and lots more curve to the belly. The OAL is 12.75", and the blade is 6 7/8" long. I made this one from1/8" thick 440C Rc'd to 58-60. The handle is black linen micarta, but I think once I'm really fired up I'm going to switch it to carbon fibre.

dec106_1338-vi.jpg


dec106_1333-vi.jpg
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Im trying to administer CPR to this comatose thread...Looks like it needs the AED.
Stand Clear ***BUMP***
 
I've been using an OS Lady as my goto blade in the kitchen. I'm very happy with it but I'm thinking on a Gaucho or maybe another model designed specifically for kitchen use. Maybe someone can suggest another model for me.
 
Anything specific you’d like to use it for?

I’ve been getting a lot of use out of Kyle’s Lunchbox Chef’s knife that I picked up on a Friday sale. It’s great for chopping veggies and general prep work. Nimble, thin, and all business. Plus, it’s small enough to pack into a lunchbox or take on a picnic.
 
Lady1911 said:
Anything specific you’d like to use it for?

I’ve been getting a lot of use out of Kyle’s Lunchbox Chef’s knife that I picked up on a Friday sale. It’s great for chopping veggies and general prep work. Nimble, thin, and all business. Plus, it’s small enough to pack into a lunchbox or take on a picnic.
Click to expand...
I absolutely love the looks of Kyle’s LBCK. And almost took that leap yesterday for that very same blade. . I do have and continue to use two of Kyle’s @kmellino early offerings from two summers ago
8BC14464-664C-449B-950C-0041C97991BE.jpeg
before he had his logo. I sent them back for the logos and some handle modifications on the larger one, it’s name ive since forgotten, to enhance extended hours of user friendliness.
What I’m looking for now, since I’ve found myself in a pro kitchen, are bigger blades of thinner stock to replace/retire my 8” Global and 6 3/4” Wüsthof.
 
varga49 said:
I absolutely love the looks of Kyle’s LBCK. And almost took that leap yesterday for that very same blade. . I do have and continue to use two of Kyle’s @kmellino early offerings from two summers ago
View attachment 874291
before he had his logo. I sent them back for the logos and some handle modifications on the larger one, it’s name ive since forgotten, to enhance extended hours of user friendliness.
What I’m looking for now, since I’ve found myself in a pro kitchen, are bigger blades of thinner stock to replace/retire my 8” Global and 6 3/4” Wüsthof.
Click to expand...

Even though this leads away from some of the cool options here I feel like I have to mention it because there really is quite the collection at ChefKnivestogo.com.
 
varga49 said:
I absolutely love the looks of Kyle’s LBCK. And almost took that leap yesterday for that very same blade. . I do have and continue to use two of Kyle’s @kmellino early offerings from two summers ago
View attachment 874291
before he had his logo. I sent them back for the logos and some handle modifications on the larger one, it’s name ive since forgotten, to enhance extended hours of user friendliness.
What I’m looking for now, since I’ve found myself in a pro kitchen, are bigger blades of thinner stock to replace/retire my 8” Global and 6 3/4” Wüsthof.
Click to expand...

I've been talking to Kyle about some similar things. I love that he is a foodie like us. I have also been considering making my own blade blanks for a couple of models and having kyle do the handles on them to check them out. Alayna and i love sushi, and sitting at the bar as we eat lately, and watching their holds and cutting techniques I have slowly put an idea together for my own version of a sushi knife :)
 
mistwalker said:
I've been talking to Kyle about some similar things. I love that he is a foodie like us. I have also been considering making my own blade blanks for a couple of models and having kyle do the handles on them to check them out. Alayna and i love sushi, and sitting at the bar as we eat lately, and watching their holds and cutting techniques I have slowly put an idea together for my own version of a sushi knife :)
Click to expand...
:)Brian That sounds awesome! Please keep us posted!
 
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