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  1. pennman

    Best steel for a kitchen knife blade?

    For my lower alloy stainless steels, I’ve noticed some problems from peters. The same problems that Greg Cimms has been experiencing in similar low alloy steels. For my higher alloy steels like M390/20CV, S110V, 3V, M4, CruWear, Rex121, etc, Peters does an awesome job. Those often need a...
  2. pennman

    Works in Progress

  3. pennman

    Glestain Steel / Gyuto question

    I have 3 glestains. 240mm, 210mm, and a butcher knife. Hate them all. Poor edge holding. They are nice and thin, but crush tomatoes fast. If you like steeling your knive frequently, you will love these. I have 440c knives with better edge holding.
  4. pennman

    Works in Progress

    14” CTS-XHP brisket tanto/maguro with box elder Burl cast with blue resin and blue fiberglass twill bolsters.
  5. pennman

    Works in Progress

    Rough shape off the belts. 14”brisket tanto/maguro with carbon fiber and G10 handle.
  6. pennman

    Works in Progress

    Thanks! Just a regular gyuto with a new type of steel. Highly corrosion resistant. Want to see what type of edge holding it has compared to XHP and CPM 154CM.
  7. pennman

    Works in Progress

    240x54mm CPM S45VN (not S35VN) gyuto with box elder Burl and ebony bolsters.
  8. pennman

    Works in Progress

    The two autopsy slicers are 14-1/4” blades and the tanto slicers are 15” blades. All CTS-XHP. Only the left tanto slicer is available and I think I’ll be doing an auction for it. Still have to clean up blades, imprint, sharpen, and sayas.
  9. pennman

    194mm CPM-M4 Santoku

    194mm CPM-M4 Santoku-ish blade with presentation grade curly Koa, carbon fiber, and G10 scales. Handmade leather saya. Custom order for a chef.
  10. pennman

    Works in Progress

    14” XHP. Risked tanto. Also useful as a maguro.
  11. pennman

    Works in Progress

    Thank you. It’s been a while, but I’m diving back into the list of people waiting on knives.
  12. pennman

    Works in Progress

    M4 santoku
  13. pennman

    Works in Progress

  14. pennman

    Works in Progress

    Some works in progress.
  15. pennman

    Please recommend some cookbooks (or websites, YT etc)

    Bourdain - Les Halles cookbook, great beginner French book. Simple and slightly sarcastic New Spanish Table Jerusalem-ottolenghi Shaya Zahav King Solomon’s table Salt, fat, Acid, Heat Harumi at home The flavor Bible And most surprisingly, Jamie Oliver’s meals in minutes. This one is a...
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