The no-petty-club
- Thread starter banjo1071
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Mate this about the best I can do
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I have the same - among others…
Good taste! I used the golok for years before getting this one on a recent wetland delineation. I'm a big Condor fan
- Joined
- May 1, 2012
- Messages
- 4,350
- Reaction score
- 12,002
The most used one is my oldest I bought more than 20 years ago in Guatemala... It's an Imacasa Colima.
But I am not really sure that the OP meant Machetes by "big knives"...
Greasylake
Thick knives save lives
Now this is the right kind of mirror selfie for your tinder profile! If this pic doesn’t help you score I don’t know what will
“Baby, you might think you’re a maguro in the sheets, but just wait ‘til you see what me and my tuna cutter can do.”
*maguro means tuna and is slang in Japanese for a partner who is cold and lifeless in bed like the ice cold tuna on the Tsukiji auction floor.
*maguro means tuna and is slang in Japanese for a partner who is cold and lifeless in bed like the ice cold tuna on the Tsukiji auction floor.
Ah, so that’s where this came from!
“I wasn’t a maguro before, but after your little ikejime, I am now!”
Here are my big guys.
Speaking of Condor, If you're not already familiar, check out Baryonyx Knife Co. Benjamin, the owner, is a really good guy and very knowledgeable. As I recall, he offers a "tune up" type service for new Condors.
Never heard of them but that's good to know.
Condor's grinds and f&f have gotten noticeably better in the past 2-3 years so for a work machete idk how much tuning I need, since I genuinely abuse the things when I have to play Conquistador and hack through swamps. Curious what he does since tune-up is really in my head for kitchen knives. Would be nice for a hunting knife for sure though
It's been some time since I interacted with him but shoot him an email if you want. As I recall, he was one of the folks pushing Condor for out-of-factory improvements. He's got nice other stuff as well and is bush/brush oriented.
300mm Masamoto KA Yanagi
300mm 1920’s Lamson “Sabatier”
320mm vintage Frieder Herder
360mm vintage Dexter Ham Knife
300mm 1920’s Lamson “Sabatier”
320mm vintage Frieder Herder
360mm vintage Dexter Ham Knife
270 all around, 300mm yanagi.
Better to have too much edge than not enough.
I kind of want a petty, but that’s only because I don’t have one
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Better to have too much edge than not enough.
I kind of want a petty, but that’s only because I don’t have one
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I think in Chinese it's something like salted fish, tho the term is also used for people who don't want to do anything.
It’s a CCK KF2203 - intended purpose hanging pork butchery. I walked in intending the buy the little scraper in the same shape, walked out with an axe head and a big grin
It saves me from having to be careful when bone is involved
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Couple barely not petty
Left to right
Vintage Sabatier with Yo Deba grind 10"
Shi.han 52100 250mm
Vintage Old Hickory 10"
Watanabe Iron Clad Blue 270mm
Ashi Ginga White 270mm
HSC 270mm
Vintage Clyde Cutlery 12"
All of these knives have seen use in pro kitchens. But mostly in pro settings I use Kanehide TK. I wish they made the TK in a 270 but I have only ever seen 240s. This one has been around a long time. I leave it out for my cooks to use. It has cut hundreds of thousands of pounds of veggies.
Jovidah
I'll make you a sponsor offer you can't refuse...
You could consider a carbonext 270. Don't know how different they are on other aspects but at least it's a semistainless 270. If you're willing to settle for a cheap no-bolster handle Masahiro Bessaku is also an option.
Spåre 285
Ashi 270
Wat Pro 270 (perpetually handleless)
HVB 250
The Watanabe is really all I need for big knives but gotta mix it up sometimes...
