Chifunda
Senior Member
- Joined
- Jun 4, 2011
- Messages
- 461
- Reaction score
- 0
I've been lurking here for some months now and decided it's about time I joined the conversation.
Don't know why it's taken me so long to discover real quality kitchen knives. :scratchhead: I've been cooking from the time my grandmother had to put a step stool in front of the stove so I could help her make turtle shaped pancakes. That was sixty odd years ago.
And I'm no stranger to best knives; but I somehow never put the two together. I've owned and used hunting knives by Steve Johnson, Buster Warenski and George Herron among others and I managed to learn a little about what makes a fine knife from a toothless old reprobate my wife and I met when we lived in Southern California. His name was R.W. Loveless and I spent many a midnight hour with him supporting the bourbon industry and talking about guns, motorcycles, biplanes, my wife's apple pie, and of course, knives. Bob was fond of saying that a well made knife should look so good that you wanted to pick it up and feel so good that you didn't want to put it down. Over the years I've found that to be a pretty fair test.
I'm retired now and living on a hell of a lot less money than I was used to but I've managed to put together beginnings of a decent stable:
Devin Thomas Mid Tech 240 gyuto in 52100
Konosuke HD 150 mm petit
Butch Harner nakiri
Tojiro DP 150 mm honesuke
I'm not real thrilled with the Tojiro. I find the handle to be blocky and awkward and I don't like the balance but I keep telling myself that it's mainly for comparatively rough work and so it's perfectly adequate for the job. Not sure how long that rationalization is going to continue to work. Jon has this really neat Gesshin Ginga for sale and...
So thank you all for making this the fine site it is and for your contribution to my ensuing bankruptcy. :razz:
Don't know why it's taken me so long to discover real quality kitchen knives. :scratchhead: I've been cooking from the time my grandmother had to put a step stool in front of the stove so I could help her make turtle shaped pancakes. That was sixty odd years ago.
And I'm no stranger to best knives; but I somehow never put the two together. I've owned and used hunting knives by Steve Johnson, Buster Warenski and George Herron among others and I managed to learn a little about what makes a fine knife from a toothless old reprobate my wife and I met when we lived in Southern California. His name was R.W. Loveless and I spent many a midnight hour with him supporting the bourbon industry and talking about guns, motorcycles, biplanes, my wife's apple pie, and of course, knives. Bob was fond of saying that a well made knife should look so good that you wanted to pick it up and feel so good that you didn't want to put it down. Over the years I've found that to be a pretty fair test.
I'm retired now and living on a hell of a lot less money than I was used to but I've managed to put together beginnings of a decent stable:
Devin Thomas Mid Tech 240 gyuto in 52100
Konosuke HD 150 mm petit
Butch Harner nakiri
Tojiro DP 150 mm honesuke
I'm not real thrilled with the Tojiro. I find the handle to be blocky and awkward and I don't like the balance but I keep telling myself that it's mainly for comparatively rough work and so it's perfectly adequate for the job. Not sure how long that rationalization is going to continue to work. Jon has this really neat Gesshin Ginga for sale and...
So thank you all for making this the fine site it is and for your contribution to my ensuing bankruptcy. :razz:
uke:
