Daily Knife Pics. Any Knife. Join In!

[Brian Weekley]

Decided to use my Ryan Swanson tuned TF Maboroshi petty to remove silver skin on beef cheeks. It’s amazing what a really sharp knife can do.

… and a choil shot …

 

[tostadas]

Decided to use my Ryan Swanson tuned TF Maboroshi petty to remove silver skin on beef cheeks. It’s amazing what a really sharp knife can do.

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got a choil shot on that?

 

[Brian Weekley]

I’ll post one later today.

 

[tylerleach]

I never thought about using those bamboo plateholders (at least that's what Ikea calls them) as a knife holder. I originally bought some of them to store cutting boards, which didn't really work since half of mine were too thick, but I might give this a go.

They work fantastic for stones too. Well… synthetics I suppose. Probably wouldn’t be able to fit a giant natural in one of those slots.

 

[preizzo]

Western gyuto from Craig Maher which I bought from @preizzo - always a pleasure to do business with him:

Always a pleasure

 

[Barmoley]

Western gyuto from Craig Maher which I bought from @preizzo - always a pleasure to do business with him:

Totally agree Matteo is a great guy. Very cool knife as well.

 

[MowgFace]

Wakui 210 sporting a new pair of shoes. Heiji Burnt Chestnut courtesy of @birdsfan

Still a little bit of scorch from the burn in, but I’m not worried about it.

 

[Homechef]

A little mango salsa courtesy of the TF gang! 210 mab and 135 FRKZ

 

[parbaked]

Dragon v. lamb leg for a curry…

 

[HumbleHomeCook]

Me and the Yoshi getting some prep done so that later when the Friday-beers-munchies kick in I don't lop off a finger. That would suck cuz I might chip the blade!

 

[Marshmallo]

NKD!!!!
Konosuke Fujiwara 255 aogami 2.

 

[tylerleach]

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NKD!!!!
Konosuke Fujiwara 255 aogami 2.

I knew it was only a matter of time before these started being posted… I am equally excited for you as I am jealous. #didntclickfastenough

Honestly, that’s the ugliest knife I’ve ever seen! You know what I can just take that right off your hands so you don’t have to be embarrassed anymore… you’re welcome.

 

[daddy yo yo]

sooner or later I am afraid I will have to return this one to @KAMON Knives :

 

[HumbleHomeCook]

sooner or later I am afraid I will have to return this one to @KAMON Knives :

At this point, you should start a rent-to-own program.

 

[Pie]

Working on attaching knives to walls. I tell you sticking things to uneven stone and hanging sharp objects on them sketches me out. Never noticed the handle on this thing before but it’s kinda cool too. Lots of texture in the ferrule.

1 down, 11 to go..

This dude rocks. Sourced some beautiful Purple Heart and threw in a puck for free. The sense of humour doesn’t hurt.

 

[kpham12]

Dragon v. lamb leg for a curry…
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Is this an older Misono? I bought an old looking heavily used and sharpened one that says “Swedish Steel” and the current ones say “EU carbon steel”, but I haven’t seen one that says “EU Swedish steel”.

 

[cooktocut]

Every time I try and cut cabbage with anything else, I inevitably get a few cuts in and switch to this

 

[tylerleach]

Every time I try and cut cabbage with anything else, I inevitably get a few cuts in and switch to this

View attachment 165349

God I bet that thing is ridiculous. I am a cleaver lover and massive Kamon fan so that’s right up my alley. How heavy is it?

 

[tylerleach]

NKD! After being lost in the mail, this beauty just finally showed up. Kono Sanjo SKD 180 Petty. Cuts like a dream! Plus my 240 has a little brother now…

 

[cooktocut]

God I bet that thing is ridiculous. I am a cleaver lover and massive Kamon fan so that’s right up my alley. How heavy is it?

Heh, it’s a respectable 520 grams.

 

[tylerleach]

Heh, it’s a respectable 520 grams.

Oh my God!

 

[cooktocut]

Oh my God!

Lol, solid titanium handle will do that.

I grab it more than my other, lighter cleavers tho. The weight makes for some very calming, zen-like push cutting, where all I have to concentrate on is setting the knife and letting it fall.

 

[tylerleach]

Lol, solid titanium handle will do that.

I grab it more than my other, lighter cleavers tho. The weight makes for some very calming, zen-like push cutting, where all I have to concentrate on is setting the knife and letting it fall.

Oh I believe that. That would a total mind fk for me, I use my CCK cleaver every day. But I totally get it. My Kamon is probably 100 heavier than other knives of that size and the weight definitely works in its favor. Would you send me a choil shot of that bad boy?

 

[cooktocut]

 

[tylerleach]

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Ohhhh mama. You ever want to re-home that you just let me know sir. God his knives are amazing. I know we all know that but sometimes it just needs to be said.

 

[Hockey3081]

Every time I try and cut cabbage with anything else, I inevitably get a few cuts in and switch to this

View attachment 165349

Do you cut with both hands to ensure the workout is symmetrical? (I still love this thing so much)

Ohhhh mama. You ever want to re-home that you just let me know sir. God his knives are amazing. I know we all know that but sometimes it just needs to be said.

I know this man and I don’t think this kitchen axe will ever be re-homed.

 

[Pie]

wabi sabi taking over. Only one is mine sadly

 

[daddy yo yo]

wabi sabi taking over. Only one is mine sadly View attachment 165515

If it was 3 of the same you could at least pick the „best“…

 

[ChrisCrat]

Watanabe White Yanagi

 

[marc4pt0]

Western gyuto from Craig Maher which I bought from @preizzo - always a pleasure to do business with him:

I‘d like to see more pics of this one. Looks quite fetching