Let's Talk Knives

Made in Ukraine. That may be hard to get.

 

Amazon has them or Gritomatic.com

 

I use this one. Works great.

$60 Work Sharp Precision Adjust Knife Sharpener

https://www.amazon.com/Work-Sharp-P...me-garden&sprefix=worksharp,garden,196&sr=1-5

 

$100 Trend Diamond Sharpening Stone Kit, 8 x 3" Double Sided (300/1000 Grit) Bench Stone with Pouch, Cleaning Block & Non-Slip Mat, DWS/CP8/FC

Trend Diamond Sharpening Stone Kit, 8 x 3 Inch Double Sided (300/1000 Grit) Bench Stone with Pouch, Cleaning Block & Non-Slip Mat, DWS/CP8/FC - Sharpening Stones - Amazon.com
That gets a knife or planer sharper than you'll need for just about any kind of work; but if you decide one needs to have that extra something,

$50 Whetstone Sharpening stone SHAPTON Ceramic KUROMAKU #5000

Whetstone Sharpening stone SHAPTON Ceramic KUROMAKU #5000 - Shapton Ceramic Stone - Amazon.com

 

Thanks, added this to Amazon list. I have a Work Sharp pull thru sharpener for our cheap kitchen knives and I've been highly impressed by it.

 

Thanks for the recommendations on the sharpeners, yall.

 

My preference is to free hand with high quality Arkansas stones, and an occasional touch up with a good steel.
When people bring me their dull kitchen knives, I usually use my belt grinder with a cork belt followed with the leather belt.

 

Dammit Ray, I ain't a master knife guru k? Just trying to get my knife to cut through butter at this point....

 

As a very young child, my father taught me how to sharpen knives and chisels on a 2 sided carborundum stone. In my teens I started collecting some knives and graduated to the Arkansas stones, along the way I tried and accumulated various sharpeners, diamond stones, flat steels and some mechanical devices. The belt grinders I have now, make it entirely different and easy. But I still like to finish up with the Arkansas stones, lol.

 

Gotta link to any in particular? I feel like I need a class to use stones - I figure you can ruin a good edge if ya don't know what you're doing

 

You can start here.
https://danswhetstone.com/

 

I would caution against anything less than 8” long and 3” wide. Smaller is fine for the average skinner but if you get it, you will want to use them for your kitchen knives too.

 

@fyrfytr26
Your knife is the inspiration for this one, I finished today. It’s identical, (nearly).
The main difference, aside from the artsy jizz-jazz, is that I brought the handle scales forward so that the front finger groove is wrapped in wood.
When I get a chance, I will try the kydex horizontal sheath.

 

Very nice Ray, another very good lookin nice.

 

I really need to have you make me a hunting knife. I need to figure out if little AK can not eat for a month or two though to afford it.

 

My Half Face Blades disaster folder.

 

Tormek T8

 

This traditional style chefs knife is heading to flagstaff Arizona.

 

To me?!
I wasn't expecting anything, but am super excited!

 

I LIKE IT!!

 

Got a beater/cheapo I can put in checked baggage and not get too disappointed when it gets stolen. Sencut Crowley. It's a button lock flipper and has a tab, thumb stud, or can be dropped open with the button. Steel is D2. Not too shabby for a chinese knife. We'll see how long the spring on the button lasts.

 

You are on the list!

just don’t ask, “what list?”

 

I have several reasons for sometimes carrying a cheap knife.
1) when you are around people who keep asking to borrow your knife.
2) boating
3) a extra, tossed in the console or glovebox

for a few

 

Yes, all of these. I've had a little Kershaw for several years that served the cheapo/beater role; but I just got to where I don't like it anymore. I'm a picky little fucker about some things, and a knife is one of them. I look for things to hate about them. Other than it being assembled by slave labor in china, I'm not finding much to hate about the Sencut. Gonna give it some pocket time until KSF gets some small Sebenzas back in stock.

 

I have a CRKT Gungho folder and a couple of Boker Magnums as well for the same purposes. All of which I bought when they were being clearanced out too cheap not to pick them up as extras.

 

I'm a fan of Mercer quality. Kind of underrated, but a friend of mine who went to culinary school told me their cutlery was what they used for teaching all the students how to work in a professional kitchen with quality tools.

 

I’ve got a lot of thoughts about this but I’m gonna try to keep it short.
My knives are all made from 10xx series carbon alloy steel. The Mercer line is mostly all vg10 st st. Most chef’s I have spoken with only want stainless steel in their working kitchen. This is because of the extra effort required for proper care of carbon steel takes valuable time in the kitchen. The chefs who buy my knives do so to use them in their home kitchen. There is considerable available information about the quality of vg10 vs 10xx series steels. In general, the carbon steel will get sharper and hold an edge longer than the stainless steel. There are “super”
steels in both categories, but both of the ones we are talking about have been around for a long time. The heat treatment and edge profile make more difference than the steel characteristics in many cases. I have found that some people really appreciate and enjoy making their best gourmet meals at home with a fine knife that is also a piece of art.
Does any of this make sense?

 

Definitely makes sense. I should have been a little more clear, that I'm talking about Mercer as it compares to some other commercially available or mass produced kitchen knives, like my Henckels chef knife that really doesn't get sharper or hold an edge longer than the far less expensive Mercer one I have.

That said, there are far better knives from those who are making, as you said, pieces of art that are also fine knives.

 

I’ve got cheap knives everywhere. In my desks at work, in the truck, garage, etc. Always good to keep some beaters around.