Quantcast
What's your basher? - Page 2
Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 33

Thread: What's your basher?

  1. #11
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,094
    Quote Originally Posted by tkern View Post
    Ooooh a rehandled pig sticker!! For what tasks do you find it most useful?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #12
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,094
    Quote Originally Posted by ChefOnAWire View Post
    Some great machine gun mincing in there. Bring on the olive oil tins!

    Yup, it's the only knife I pop the cans with. Quick stab with the heal in the corner....
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #13
    My no name Chef knife that our friend Son sent me. This blade has been beat to death and still keep coming back for more. I should rehandle it. But just cant make myself do it. As its go so much character!! This photo was taken many months ago. Its built a tone more patina!! Thanks SON!
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	stuff 029.JPG 
Views:	23 
Size:	423.1 KB 
ID:	12818  

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

  4. #14
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765
    A glestain 240 gyuto and a cheap vintage carbon German scimitar see the most abuse here.

  5. #15
    Senior Member Chefdog's Avatar
    Join Date
    Mar 2012
    Location
    Outside the Beltway
    Posts
    526
    I always lean on a Suisin carbon yo-deba when it's time for splitting lobsters, cracking duck bones or any other rough stuff. It's been around close to 10 years now and has always taken the hits and asked for more. Great knife.

  6. #16
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,970
    Quote Originally Posted by Salty dog View Post
    A cheap stainless Chinese cleaver that I've been using since 88.

    I just realized there are probably people reading this that weren't born yet.
    Mine is pretty much exactly the same thing but, in carbonsteel and purchased pretty much around the same time. Still use it every day.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  7. #17
    Senior Member
    Join Date
    Mar 2011
    Location
    Aarhus, Denmark
    Posts
    66
    30cm carbon Sabatier..

    Lars

  8. #18
    Senior Member Birnando's Avatar
    Join Date
    Apr 2012
    Location
    Oslo, Norway
    Posts
    227
    I use a little Sabatier cleaver for all those tasks that will leave the edge dented, scraped or chipped

  9. #19
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,405




    a 10 inch old hickory, got it as is. sharpened strangely for a lefty. which is a plus. bought it used on ebay. had to fight off some guy that wanted it just as bad as i did. lol.

    been using it for 3 months now.

  10. #20
    Senior Member tkern's Avatar
    Join Date
    Oct 2011
    Location
    Washington, DC
    Posts
    631
    Quote Originally Posted by ThEoRy View Post
    Ooooh a rehandled pig sticker!! For what tasks do you find it most useful?
    Whatever random thing pops up. Large pumpkins to freakishly huge sturgeon... and butchering other animals as it was intended.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •