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She might be the greatest knifemaker in the world but the video is horrible; after 10 minutes of video I still don't really have a clue what type or style of knives she makes and barely saw any of her work. 😐

Also (not really related to her vid) but is it just me, or are the majority of 'knifemakers' and ABS dudes / dudettes usually making non-kitchen knives?
 
She might be the greatest knifemaker in the world but the video is horrible; after 10 minutes of video I still don't really have a clue what type or style of knives she makes and barely saw any of her work. 😐

Also (not really related to her vid) but is it just me, or are the majority of 'knifemakers' and ABS dudes / dudettes usually making non-kitchen knives?
Yes, she makes mostly hunting knives and Bowies. Her husband Mike makes some nice folders from time to time. ABS makers forge what sells and high end kitchen knives are still not that important to the average custom knife collector.
 
She might be the greatest knifemaker in the world but the video is horrible; after 10 minutes of video I still don't really have a clue what type or style of knives she makes and barely saw any of her work. 😐

Also (not really related to her vid) but is it just me, or are the majority of 'knifemakers' and ABS dudes / dudettes usually making non-kitchen knives?
Yeah hard to convince macho dude bros to spent $1000 on a kitchen knife that got used everyday, but cabinet display pieces? Here we are talking
 
This dude doesn't seem to bebothered by a little carrot cracking!



@blokey and others, what's a good petty/suji candidate for the knife (or similar) that he is using here? Ashi? Others? He definitely has that thing thin at the edge.

Missed this one, no idea, looks like some regular stainless Suji from large Japanese makers, definitely thinned a lot
 
Tagine is one cooking method I always want to try but never did because of all the unique food items I otherwise have no use for, this looks delicious, and interestingly he uses metal tagine alongside the traditional one
i grew tired of it after eating it a few times in Marrakesh. you just can't avoid it, they serve it in every restaurant. and we ended up never using our tangine at home. it's a huge space hog..
 
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