show me your kitchen knives

africanus said:
Half moon, Seville,(Spain) 1920
IMG_20140814_200645_1_zps6c166913.jpg
Click to expand...

That is VERY cool!!
 
Here's one I did for a good friend of mine:

15813323851_6f3a2cf2b8_c.jpg
[/url]IMG_5929 by Wjkrywko, on Flickr[/IMG]

15813355471_25e025f2c9_c.jpg
[/url]IMG_5926 by Wjkrywko, on Flickr[/IMG]

This knife is W2, differentially hardened, with the edge at Rc64. The handle is Wenge, Eucalyptus, and Mango.

Here is a sujihiki I did for myself:

15610975422_13ff63beca_c.jpg
[/url]IMG_5898 by Wjkrywko, on Flickr[/IMG]

This is also W2, but it was differentially hardened without clay. Its Rc63/64, and ivory Micarta and Koa handle.
 
This thread interested me. Lots of nice knives. Here's a shot of what I currently have in my knife drawer:

knifedrawer_zps91c04790.jpg


Everything gets used. Some of these I've had a long time. The custom stuff is more recent.
 
I have made several knives in carbon steels for my own kitchen but my wife will not use them. She says they make the food taste metallic and I agree, they do. However I see hundreds of people using carbon knives without this issue. What am I doing wrong here? I have tried both high satin and polished finishes. I figure it must be something I am doing wrong if others are not having these issues.
 
I think the metallic taste is imparted by microscopic metal residue left over from manufacture. I can't prove this, but I know that my old Sabatiers don't have this problem. Perhaps use limits any transferance; the more it's used the less "loose" material there is to transfer? Or maybe a patina seals the open pores? I know carbon is fairly open; that's how certain finishes are created and maintained (and adhere). Perhaps the open structure needs filling with residue to seal? That's certainly the case with cast iron; which I've never heard anyone complain about the metallic taste from using.
 
here's a laminated kitchen knife made by Stuart Branson. Super light and super thin, real easy to pinch grip.

 
the patina keeps the blade and the food safe so stop stripping it off. you can also use something like paraffin wax and kind of buff it on.
 
Grayzer86 said:
I have made several knives in carbon steels for my own kitchen but my wife will not use them. She says they make the food taste metallic and I agree, they do. However I see hundreds of people using carbon knives without this issue. What am I doing wrong here? I have tried both high satin and polished finishes. I figure it must be something I am doing wrong if others are not having these issues.
Click to expand...

I also am very aware of that taste from carbon steels. I have been told that the Japanese prefer this reactive taste on their Sashimi, Sushi from carbon steel knives.
Its a :sour::sour: Barf taste to me, but many don't taste it or prefer it. Go figure??
I prefer to use Stainless steels and leave the seasoning up to me.
 
africanus said:
Half moon, Seville,(Spain) 1920
IMG_20140814_200645_1_zps6c166913.jpg
Click to expand...

Africanus, When I can up with the profile design of my Rhino Chop some 16 plus years ago I though I possibly had a new design. Then I hear from a very knowable Chef from western europe that they had a similar pattern in Spain.

Now I see that its almost identical in profile and in having a way to make pinch grip easier. Its a small Planet! LOL

DSCN5631.jpg

Thanks for posting this picture.
 
Here are some better pictures of my gyuto that I found:

Patrick Barter 210mm Wa Gyuto - AEB-L, Black Canvas, Red Fibre, Cocobolo.





 
I commissioned this Blue #2 270mm Gyuto from Shinichi Watanabe a month ago. His knives are no frills cutting machines, which are an absolute joy to use.

EG9jc5.jpg
 
Grayzer86 said:
I have made several knives in carbon steels for my own kitchen but my wife will not use them. She says they make the food taste metallic and I agree, they do. However I see hundreds of people using carbon knives without this issue. What am I doing wrong here? I have tried both high satin and polished finishes. I figure it must be something I am doing wrong if others are not having these issues.
Click to expand...
Once a dark patina develops, that metallic taste pretty much goes away.

We've used carbon steel knives in the kitchen for well over 30 years & love it!
 
Don Hanson III said:
Once a dark patina develops, that metallic taste pretty much goes away.
Click to expand...

I was invited to dinner at a family friend's house this week. Darn if he didn't pull out a vintage Don Hanson III carbon steel slicer/carver to cut the prime rib with. Said he had used the knife in the kitchen on a regular basis for over 20 years. I sure didn't push any off my plate due to that patina.

JimLunch148_zpsf39fff3e.jpg


- Joe
 
canineforge said:
I was invited to dinner at a family friend's house this week. Darn if he didn't pull out a vintage Don Hanson III carbon steel slicer/carver to cut the prime rib with. Said he had used the knife in the kitchen on a regular basis for over 20 years. I sure didn't push any off my plate due to that patina.


- Joe
Click to expand...

That is very cool, Joe! :) Nice lookin piece of meat also!

I think that gentleman has a few of my very first folders...
 
You must log in or register to reply here.
Back
Top