Greetings from NC, USA

[defenestrate]

Hey, all. I've been kind of a lurker for 2 or 3 years but have been getting more serious about kitchen knives (I am a longtime collector of folders and fixed blades) and there seems to be a wealth of information here. I am pretty well educated on different knife steels and have at least a basic understanding of Japanese vs western knives (edge angles, high carbon non-stainless steels for acute edge stability on many Japanese knives, etc).

I have some inexpensive kitchen knives that I consider decent. I like my chefs knives from Vosteed and Misen, i have a very useful 6" Spyderco kitchen utility knife, a mix of various steak knives (mostly spyderco now as I tossed the really cheap ones), and my current interest in particular is the yanagiba (have a couple of cheap ones, need to up my sushi game before buying a nice one, though sales might help me move forward) and eventually other common Japanese kitchen knives.

Hope to be able to contribute soon (I just realized that I never made an introduction so I have limited access to anything).

 

[Matus]

Welcome to the forums

 

[Towerguy]

Welcome. I'm in Denver, NC.

 

[cleanfil]

Winston-Salem,NC here - Welcome.

 

[pavhav]

Welcome to the forums, (from Charlotte).

 

[Qapla']

defenestrate

Welcome. Which knives have gone out your windows so far?

Hey, all. I've been kind of a lurker for 2 or 3 years but have been getting more serious about kitchen knives (I am a longtime collector of folders and fixed blades) and there seems to be a wealth of information here. I am pretty well educated on different knife steels and have at least a basic understanding of Japanese vs western knives (edge angles, high carbon non-stainless steels for acute edge stability on many Japanese knives, etc).

I have some inexpensive kitchen knives that I consider decent. I like my chefs knives from Vosteed and Misen, i have a very useful 6" Spyderco kitchen utility knife, a mix of various steak knives (mostly spyderco now as I tossed the really cheap ones), and my current interest in particular is the yanagiba (have a couple of cheap ones, need to up my sushi game before buying a nice one, though sales might help me move forward) and eventually other common Japanese kitchen knives.

Hope to be able to contribute soon (I just realized that I never made an introduction so I have limited access to anything).

Which fixed blades are your favorites?

 

[defenestrate]

Welcome. Which knives have gone out your windows so far?



Which fixed blades are your favorites?

Haha, I have thrown a number of knives, but none out of windows so far (where I live currently, I'd tear a difficult-to-replace screen).

Favorite fixed blades? The Spyderco Respect is a pretty awesome bowie (got it at a factory seconds sale so I need to find a sheath for it though it did come with the bandana)
Have a Boker Bill Harsey designeded Applegate-Fairbairn dagger (derived from the famous Fairbairn-Sykes knive that SAS commandos and others used for a very effective combat dagger) that is pretty cool, and I got my first halfway proper katana (another boker, I don't have many of their knives but they have some really nice stuff if you can get a good price on it), differentially hardened carbon steel (I think 1055?).
Oh, and a nice piece from a local custom maker, he calls it his bird and trout knife, small, very well made, 1084 steel (which I patinaed), purple dyed stabilized buckeye handle with silver pins. Thing is almost too pretty to use.

I'm sure there are others but those are a few offhand.