Let's Talk Knives

The appearance of the little sprinkles can be done with standing pen nibs up in a canister with powdered steel. I don’t have any way to get the colors though, lol

 

Is something like this appropriate?
https://dalstrong.com/products/honi...DBZX1jpVdRKRBxuYYWI3XN1rfY-1Q59BoCfF8QAvD_BwE

 

I think that one would serve you well. It is close to the same hardness that I target for my kitchen knives so be careful and use gentle strokes to avoid any chipping. Also, I recommend you practice on some cheap knives first to get a good angle on both sides

 

She doesn’t yet (only 6), the Dessert Warrior is actually my wife’s that I got her a while back after she kept using my other knives. But I honestly secretly love this knife and so when my daughter asks me to carry it, I must oblige.

I definitely want her to carry a knife when she gets older though. That’s cool you are making one for your granddaughter, great heirloom.

 

Not exactly a knife, but after three weekends of cutting dead trees from the drought and freeze with the chainsaw, I’m giving my neighbors a break from the noise and busting out the CT “Boys” Axe.

 

I love seeing the tempering colors on the side of the blade!

 

Me too, it’s one of my favorite things when buying new axes.

 

Dessert time -

My coworker’s Boker XL Dessert Warrior dwarfs my Hinderer XM-18, which is by no means a small knife.



Like a Dessert Dagger.

 

My kitchen set up. Left to right: Victorinox Fibrox 10" cimeter and 6" boning, @gosolo chef knife for my use only, Fibrox 8" chef for everyone else and a sentimental serrated chef.



The serrated one is at least 30 years old. It was the knife I learned to cook with and my parents gave it to me when I moved out. I have no idea what it is, but it has a faint stamp saying Surgical Stainless and USA.

Being the primary knife used by a kid, the edge is pretty banged up. Any suggestions on fixing these dings and chips?

 

Warthog Hand Held Serrated Knife Sharpener (sharpeningsupplies.com)
Some patience and one of ^those. You'll need your regular stone/plate to knock the burr off the non-serrated side.

If it's just a sentimental piece, it might do just as well to leave it like it is.

 

Nice, I haven't see those sharpeners. Very cool.

It's not a bad idea to leave it as is, actually. I still remember exactly why the knife is chipped and my parents still have the gouges in their countertop. I was kind of a dumbass when I was a kid. I mean, I'm still a dumbass but in different ways.

 

Bad tattoos, broken teeth, bum knees. A knife is a pretty tame token to remind you of your misspent youth.

 

Anyone interested in a 2000 Rob Dalton OTS soldier of fortune?

 

I have no tattoos or broken teeth. I do have 2 screws in my left knee and a 5" scar on the inside of my right leg. I have a jacked up shoulder too.

Yes. Illegal in Canuckistan though.

 

Nice setup. I’ve been looking at some Victorinox kitchen knives to replace some of my KAI ones. How do you like them?

 

No tattoos either. I know maybe 10 people over the age of 20 who don't have tattoos. Not many of us left. I did break my front teeth when I was a kid due to some bicycle stupidity, and had to have part of my left meniscus cut out due to football stupidity. I can't say these last things were youth, since I was already in my 30's or 40's; but I've had both shoulders worked on, along with an elbow. If your shoulder is intact and just impinged or otherwise grumpy, research dead hangs. Mine started complaining again recently after I started back in the gym. Surgeries were both more than 15 years ago. Dead hangs seem to be helping. Makes my back feel better too.

 

They feel great in the hand. I just got off shift, so haven't had a chance to use them. I'll give the chef knife a try tonight when prepping dinner.

I wouldn't slap a bumper sticker on a Ferrari. I don't plan to get a tattoo. Same reasoning.

My shoulder has done ok with physio. Dead hangs really help. I've also found kettlebell workouts help.

Oh yeah, my right ankle is fucked up too and rolls all the time. I'm gonna start physio for that soon.

 

Love the early stages of Boba Fett wear.

 

There is several approaches to fixing this. You can definitely get the edge restored with some effort. You will need, at the very least, a couple round files and a couple ceramic sharpeners of the 2 radii to match the existing. The problem is that to completely eliminate the chips, the entire edge will have to be moved back evenly to the point where the chips disappear. Does this make sense?
Anything else will leave you with a wavy edge. lots of work.
Another alternative is to grind the edge back to the point where you no longer see any chips and then you restore the serrations like their original cut.
Or….like has been said, let it be.

 

Curious, what you use that little sword for?
Also, why have you not got a decent paring knife or at least a nice petty knife?

 

I’m obviously biased, but I think that if you ever try a quality carbon steel knife you will be amazed at how much better it is than the stamped stainless steel blades.
Of course it comes down to how much you enjoy cooking and how much time you spend in the kitchen. Corrosion resistant knives are a wonderful thing if you don’t want to deal with the maintenance required for a carbon steel knife

 

The cimeter will be use for breaking down large pieces of meat. I often buy strip loins and pork loins, then cut them into chops and steaks. Its curve and length allow a single pass cut rather than sawing and repositioning.

I honestly never use a paring knife. The ones I've had only ever open vac bags or packages. My chef knife does everything a paring knife does, at least for me.

 

These Victorinox knives are amazing, but they don't have the soul of the carbon steel one you made for me. The Woman doesn't like dealing with the extra maintenance of carbon steel, so she gets the SS knives. She also uses non-stick pans rather than my cast iron, and I think we can all agree cast iron is the superior cooking vessel.

 

There was a program that I watched, I think it was on the discovery channel, where the guys traveled the world and learned how different cultures prepared and cooked local cuisine.
I also watched some street vendors in Macao and Hong Kong.
Watching them complete complex dishes and cuts with only a cleaver (for example),
is amazing and impressive.
Just saying, if you’re comfortable with what you’re doing, stick with it!

 

I credit the excellent point, blade shape and edge you made for me. They make finesse tasks as easy as larger ones.

 

Oh, and I need a cleaver. Because reasons.

 

You know, regarding pots and pans, I like choices.
For something like sweating asparagus or wilting spinach, a non stick pan lets you get the best results with a teaspoon of oil.
For most of my Asian curries or stir fry I love the thick bottom stainless steel stuff. Pot roast, beans, stews, yeah, get the well seasoned cast iron!

 

Did you like the modified cleaver that I came up with for @ToyoMafia ?

 

I think so. Been awhile since I've seen it. But you haven't made anything I haven't liked, so there's that too.