Discussion in 'The Kitchen Knife' started by Carl Kotte, Aug 2, 2019.
That is a beauty!
This in the wrong thread. Needs to go into Carl's thread instead
My thought exactly. Oh wait, it is in my thread!!!
An early A2 paring knife after 6mo in my cousin's kitchen:
A bit spotty, very nice, but no red or orange hues here. Very nice work
No beef or pork in that kitchen.
All the blue is in the handle.
Cool thread anyway!
Hello sir! I think you’re today’s winner (not that there really is a contest): these are among the finest specimens I’ve seen. That rich almost brown color rubs Carl Kotte’s thread in just the right way
my work slicer, 52100. Lots of prime rib and brisket slicing
Boning knife in 1095
Now we’re talking
Here is my Kato 240 dragon, somebody call it unicorn, i call it workhorse. https://www.instagram.com/p/BW-Cw37lpbo/?igshid=dud5i6iif8f9
I think that we can close this thread now
I want to see some Shitefusa Kitaeji in this condition, come on guys! Show us some rust!
It is unlikely that we’ll see a more impressive knife in a less nutmeg-ish condition than this.
But, I say -give me more! It doesn’t have to be unicorns. All used carbons are welcome!
If someone sends me their Shig I promise I can make it look worse than that Kato
Haha, good one!
How would you go about?
I'll just send it to my future in laws and ask for it back after a week
Ouch! Do you think they would manage to do some custom uneven serration while at it?
If you are looking for something like that I have a friend that can work wonders on carbon steel with nothing but a pull through sharpener .
Found the last picture I kept of this disaster:
The patina was kind of nice though.
I really dig how even the discoloration is on this knife.
Tosa Nakiri from Hida Tool
This is usually just my test knife for new stones. I decided to use it to cut some stuff other than paper towel and arm hair. Takes a patina fast.
And a choil shot.
I'd say this one makes the grade, well done!
I’d say that color is very like nutmeg.
My trio of Kato WH.
300mm Kono Suji. Lot of red, blue and even purples after just one use.
I suck at cake but it's not for lack of practice.
I always make one of the cooks loan me one of their crappy stainless cheapos for the cake. Otherwise, you are sure to lose the tip when you dunk it in the baine marie.
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