Aardvark
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Psst! You were supposed to tell me what kind of wood it is!
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The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
My EDC Kitchen Knife, What’s Yours?
- Thread starter John Phillips
- Start date
John Phillips
Platinum Member
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- Jun 6, 2021
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Sorry. I am slow but I catch on eventually. That was some of the best koa I have had. Probably haunted. A Hawaiian guy used to sell me good koa when he needed money. He was also an avid bow hunter. He had entered into a lottery drawing for a special bow hunting event in Montana. His ticket was drawn and he was scrambling to get money. He asked me to buy more koa. At the time I had a bunch so I said no. Then he called me and said he had some dark super curly pieces. Said it was given to him by his passed grandfather. Grandfather had said not to sell it to any **** howley. He said it was probably haunted by his grandfather. I laughed and said I'd chance it. Paid $300 a board foot for it. When I got the blocks back from k&g and put them on my website they all sold within a couple hours. Glad I kept a block for myself.
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- Nov 19, 2008
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I use these every day. They were made to my design by Tim Olt, using S35V steel.
Masahiro 4 3/4" single bevel carbon steel, newly acquired Chicago Cutlery 2 7/8" parer and Chicago' 3 1/2" parer have recently become my go to trio.
The Masahiro came very very sharp, is still very very sharp, and can deal with just about anything, hard or soft - from ripe tomato to sweet potato.
The CC 2 7/8 parer is a great garlic, coring blade.
The CC 3 1/2" loves potatoes
Both CCs have blocky handles which I have found a positive from a control point of view when cutting harder items. I have thought about reprofiling them, but have decided it is not an issue so will keep them as is.
The Masahiro came very very sharp, is still very very sharp, and can deal with just about anything, hard or soft - from ripe tomato to sweet potato.
The CC 2 7/8 parer is a great garlic, coring blade.
The CC 3 1/2" loves potatoes
Both CCs have blocky handles which I have found a positive from a control point of view when cutting harder items. I have thought about reprofiling them, but have decided it is not an issue so will keep them as is.