Bcos17
Senior Member
Yes sir. Very very impressed with Marko's work, there's going to be a lot of very happy people over the next few days as their packages arrive.
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Corradobrit1
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How so? Mine is scheduled for delivery Monday and you are raising expectations with comments like that.......
CiderBear
Senior Member
Huh, did Marko send out tracking numbers? I don't believe I ever got one and I've been waiting for mine to show up any day now...
Corradobrit1
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Got tracking number yesterday. Shipping USPS PM
they're bee wax and camelia oil
Some acquisitions over the last few months.
Benjamin Kamon 250mm production knife.
Only got it a few days ago, haven't had a chance to use it much yet.
260mm Oblivion Blade.
Amazing cutter and very light.
235mm Newham Blades.
My 2nd knife from Will, and every bit as impressive as the first. A very good alround knife on the thin and light side.
220mm from Craig at Maher Knives.
Really liking this, nice and tall at 60mm, very nice knife.
245mm from Luke Wallace.
A stunning ironwood handle and a knife that is growing on me.
Benjamin Kamon 250mm production knife.
Only got it a few days ago, haven't had a chance to use it much yet.
260mm Oblivion Blade.
Amazing cutter and very light.
235mm Newham Blades.
My 2nd knife from Will, and every bit as impressive as the first. A very good alround knife on the thin and light side.
220mm from Craig at Maher Knives.
Really liking this, nice and tall at 60mm, very nice knife.
245mm from Luke Wallace.
A stunning ironwood handle and a knife that is growing on me.
Bcos17
Senior Member
The spine is not as thick as a Kato, but the distal taper is still good. It's really thin at the tip. Just very well executed. Fit and finish is superb. Mine weighs 214 grams at 220x51, lighter than some of the reported weights from Marko's first workhorses over the summer. Perhaps he changed the geometry a little bit. Very happy with it.
Wow that thing looks awesome! A workhorse indeed form that choil shot but what a beautiful knife. What a beast lol.The middle one is by suntravel and it's a 280mm S290 San Mai workhorse blade (forge welding done by a polish smith). Top one is a 260mm sc125 honyaki by Evan Antzenberger.
Some more pics of that s290 knife, a 320g Workhorse
Oh my goodness ... I’m hemorrhaging jealousy over the last ten knives! Time to go back to work. Page 494 is setting up to be a legendary “New Knife” page.
gotta keep giving Marko his due. this is some fine work. havent cut anything yet but out of the box, it feels like ive owned it for years. craftsmanship is superb- the handle is amazing. and i love the proportions: 235 x 51 is pretty much ideal for me.
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Two Sticks Gyuto, AS core, soft iron clad. 255mm long, 58mm tall, 3.4mm thick at spine. Courtesy of Preizzo this knife really hits all of my boxes. Blade heavy, nice handle. Perfect for one of my favourite winter meals. Roast pork belly, fried cabbage, gravy and a Canadian favourite ... cold beans. Truly my definition of comfort food. Here’s a few pics.
great looking knife @Brian Weekley but cold beans?
It’s true. ... cold beans are a favourite from my youth. It could be worse ... it could be cold Balut!
kind of afraid to ask...balut?
Popular in the Philippines ...
Colonel Mustard
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It's one of those posts where my attention is not so much captured by the knife but by the food... Your pork belly looks delicious!!!
The pork belly is really delicious. Takes three days to make by my recipe but really is the ultimate comfort food. A little goes a long way. The southern style fried cabbage is a perfect accompaniment. The cold beans ... meh!
Part of my fun in receiving a new knife is to welcome it to the family by cooking something reflective of the personality of the knife. The dish seemed a perfect match and it tastes great too!
Part of my fun in receiving a new knife is to welcome it to the family by cooking something reflective of the personality of the knife. The dish seemed a perfect match and it tastes great too!
bahamaroot
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Am I the only person that knows people that have eaten duck egg embryos raw?
Corradobrit1
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Balut- not my idea of haute cuisine.
I did and I can assure you that I prefer pork belly. Was a memorable meal for all the wrong reasons.
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Can I get that recipe?
Michi
I dislike attempts to rewrite history
Hey, not just for you—I want it too!
Colonel Mustard
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I was just about to ask the same.
Michi
I dislike attempts to rewrite history
I suggest an auction to sell the recipe to the highest bidder…
