Jk I have a shun classic paring
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- Thread starter HumbleHomeCook
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I for one see nothing wrong with this picture.
Did you know when you become a lifetime supporter here, they send you free stickers?! Well technically not free, I guess they’re actually $150 a piece. But either way, am I using them right?!
Could of saved some money and just got the yearly membership AND stickers
Here's another 180mm blade. 52100 steel, olive wood & blackwood.
BillHanna
Gotta get ready for ARM
Heel height?
35mm
HolyDiverScallop
Not too smart, but at least I’m ugly.
Those Opinel paring knives are a low key treasure.
Day 3 of ARM and I had to resort to a gyuto. But the Joel Black nakiri wouldn't be up to cutting the lemon bars the wife made. She said I should take a pic
Sometimes the rectangle is in the knife,
Sometimes the rectangle is in the food.
Sometimes the rectangle is in the food.
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Day 3 of ARM, and I've been too busy to cook anything. I did let a houseguest with cooking skills use my tamahagane nakiri, on a whim. It was not the brightest idea; I could not help monitoring her use of it, as though I were a spy working on my side-eye skills. I knew I was in new territory when I saw her cutting up a lime.
No chips, but a couple square inches of rust, despite the nice patina. The rust came off quickly with 1000 grit sandpaper, but so did the patina. I guess that sets me up nicely for some ARM cooking, with the goal of getting that patina back.
"What are we having for dinner tonight?"
"Pork roast"
"But I don't feel like pork roast"
"Why would that matter? Have you seen the bare unpatinaed surface of my nakiri?"
Despite the problems, I plan to generously let someone else use one of my treasured knives again. January 2035 sounds about right for another try.
No chips, but a couple square inches of rust, despite the nice patina. The rust came off quickly with 1000 grit sandpaper, but so did the patina. I guess that sets me up nicely for some ARM cooking, with the goal of getting that patina back.
"What are we having for dinner tonight?"
"Pork roast"
"But I don't feel like pork roast"
"Why would that matter? Have you seen the bare unpatinaed surface of my nakiri?"
Despite the problems, I plan to generously let someone else use one of my treasured knives again. January 2035 sounds about right for another try.
Kitchens usual come with multiple drawers…I’d call this a good start
Don’t be a quitter
My kitchen has two, it’s pathetic.
Worked on the new addition to the arsenal. It’s more of a need for work purposes. Suisin Ginsan 195mm Deba. Removed the handle right away and started shaving away material on the new handle which is a pain in the ass. 
Big Chonk of steel. Didn’t get to finish it and im out of time because this thing called work. I’ll continue shaving more material on the handle on my free time.
Big Chonk of steel. Didn’t get to finish it and im out of time because this thing called work. I’ll continue shaving more material on the handle on my free time.
DitmasPork
Senior Member
Just organized a knife drawer this morning, still a little chaotic.
Funny looking at this and seeing some really nice knives absolutely BURIED
Does it not bother you when the knives get all scratched up from constantly being in contact with each other?
parbaked
Senior Member
Funny looking at this and seeing some really nice knives absolutely BURIED
Does it not bother you when the knives get all scratched up from constantly being in contact with each other?
6" boning knife in Aeb-l. Walnut & G10.
Thank you. Seeing your collection made my wife feel better.
DitmasPork
Senior Member
Cheers. The knives touch, but don’t really get scratched up, AFAIK. My knife drawers are more tool shed than museum—I do take care of them.Funny looking at this and seeing some really nice knives absolutely BURIED
Does it not bother you when the knives get all scratched up from constantly being in contact with each other?
DitmasPork
Senior Member
Jovidah
I'll make you a sponsor offer you can't refuse...
IMO they're overrated. For some reason the grind on their paring knives is nowhere near as good as on their folders. The cheapest Robert Herders are ground a million times better than the Opinel paring knives.
Hockey3081
Senior Member
1. Please put a jacket on that beautiful LaSeur
2. I feel like getting banged around the drawer somehow betters the F&F of the TF
I am a mellow, apathetic individual most of time but this gives me anxiety.
This is like knife jenga
HolyDiverScallop
Not too smart, but at least I’m ugly.
Waaaay cheaper than Herder as far as I can tell, at least in the US.
Jovidah
I'll make you a sponsor offer you can't refuse...
If you're comparing to K1 or K1M then yes. But here we slso have cheaper models that are ground very similar.
Even comparing to Opinel's own folding knives, those are also ground a lot better while still being really cheap.
I wouldn't be surprised if their kitchen knives are OEMed elsewhere.
parbaked
Senior Member
Shredding cabbage for serving kaki-fry with my only rectangle, a little Joel Black ko-nakiri
