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Type: Posts; User: Luke.Snyder

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  1. Replies
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    The scary thing is that the oyster knives look...

    The scary thing is that the oyster knives look really pointy and sharp. Not what you want if you like your hands and really unnecessary in my humble opinion!
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    6 knives, 6 stones, 3 natural, 3 synthetic,...

    6 knives, 6 stones, 3 natural, 3 synthetic, leather strop with white rouge. I always like using more, but that's all the functionality I need for my mediocre cooking skills and I can get the blades...
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    Thanks all, it's great to hear what you're using....

    Thanks all, it's great to hear what you're using. Noodle Soup, that 6 1/4" Sanelli looks like it's going to be a beaut. I used a 440C custom that was full-convexed, 5.5" long, drop point with wicked...
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    Bieniek, I too just put three deer in coolers...

    Bieniek,

    I too just put three deer in coolers for butchering this evening, quite a successful hunt! I really like 6-7 inch blades that are similar to a stiff fillet knife, but a little more...
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    Show your knives! Charcuterie & Butchery

    Hello all!

    I am learning to butcher and process hogs, goats, and deer and there are few tasks where good knives are more important tools than whole-animal butchery. Knife quality here is the...
  6. Sorry guys, this probably isn't the best place...

    Sorry guys, this probably isn't the best place for this, I'll move the thread somewhere else.

    ~Luke
  7. Show your knives! Charcuterie & Butchery

    Hello all!

    I am learning to butcher and process hogs, goats, and deer and there are few tasks where good knives are more important tools than whole-animal butchery. Knife quality here is the...
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    747

    Mike9, yes, feral hog meat is awesome. Acorn-fed...

    Mike9, yes, feral hog meat is awesome. Acorn-fed lean pork with tusks and attitude. I need to get good at cured meats, but simply smoking it and doing roasts is pretty freaking good. Makes AMAZING...
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    Hi from a Georgia blacksmith

    Hi all,

    I posted once or twice under a different username a few days ago, but changed it upon request and didn't do a proper intro, so here it is.

    I'm not a fabulous cook, though I enjoy it...
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    I'm back. . .

    Round 2. I can't PM with my account for some reason and had to re-register under a different username to comply with the forum rules and until I did my posts got pulled and I can't PM to get them...
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