Chef Knives?

[mzilliox]

Im obsessed. Wusthof and Shun have nothing on hand made. Its all about the grinds (shape of the cutting edge) and how they perform.

This knife is a savage beast. I also got some Japanese Natural stones for polish and sharpening.
Knife by Halcyon Forge in Missouri. soft wrought iron cladding with 1.2519 carbon steel core. 235mm long x 52mm deep
handle of thuya burl and blackwood.

[IMG]polish halcyon by Matt.zilliox, on Flickr[/IMG]

ill share more of my collection soon. its building like my bike collection.

[SpeedyChix]

Im obsessed. Wusthof and Shun have nothing on hand made. Its all about the grinds (shape of the cutting edge) and how they perform.

This knife is a savage beast.

ill share more of my collection soon. its building like my bike collection.

Custom and/or handmade knives from the pros are wonderful tools to have in the kitchen. Our knife block reflects an interesting journey. It'll be great to see what you've assembled.

[mzilliox]

Custom and/or handmade knives from the pros are wonderful tools to have in the kitchen. Our knife block reflects an interesting journey. It'll be great to see what you've assembled.

sounds like you have a few... are they in here? if not care to share? I have what you may call, "a growing and cultivated collection of knives and stones", haha.

[mzilliox]

The Tojiro showed up yesterday, and I put it to work last night.

Initial review is that it's heavier than I expected, with a pretty substantial blade. Not quite Wustof-think, but thick for a Japanese knife. The blade was serviceably sharp out of the box (would draw-cut a piece of printer paper, but not push-cut). Handles are a bit blocky, with minimal shaping, but they're serviceable. So, my initial impression is that it's a totally serviceable knife that seems like a great tool for the price.

if you ever feel like having it thinned at the bevel, send her my way and ill put her on a diet so she performs a bit more...

[mzilliox]

Found these two in my moms shit-pile of a storage unit. The long one is 11.5". Steel wool? Sandpaper? It's still sharp as ****.

if you dont feel like doing the work yourself, send them to me and i will refurbish and send them back. i have all sorts of stones and things to get them back to life and enjoy the work. these would be great practice! of course you have a million places in portland that could do the same, and professionally, but just tossing it out there.

[caleb]

I haven't tried one, but I see that The Best Things is closing for good, and has sales on everything, including these.

Oh man, that's tempting.

[SpeedyChix]

sounds like you have a few... are they in here? if not care to share? I have what you may call, "a growing and cultivated collection of knives and stones", haha.

There may be a couple pics but here's one I have handy from awhile back. The mix has changed some.

[skiezo]

I am very partial to the carbon knives from japan. I also have a couple SS for high acid foods.
The super blue steel gets sharper than razor sharp with little work. Most are single bevel for rt. handed folks. The SS w/ black handle is a real workhourse and edges easy and maintains quite well.
Using end grain cutting boards helps maintain an edge.

[COVRTDESIGN]

I'll post mine in a bit, but if anyone is looking for high end Japanese steel, check out Carbon Knife Co here in Denver. Great prices and gorgeous steel.

[mzilliox]

I'll post mine in a bit, but if anyone is looking for high end Japanese steel, check out Carbon Knife Co here in Denver. Great prices and gorgeous steel.

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im in chats with them about a couple rocks actually. good company.

more knives? i do have more knives, im a bit obsessed perhaps: Alexander Bazes 225 Gyuto (iron cladding over blue 2), Joel Adler 230 french chef (stainless cladding over 15n20 and 52100), Halcyon Forge 235mm Gyuto (wrought iron over 1.2519), Bryan Raquin Nakiri 165mm (Iron over his special carbon core steel), Red 5 Forge Cleaver 170mm (iron over blue 2 with nickel jacket).
[IMG]team kitchen knife by Matt.zilliox, on Flickr[/IMG]

[COVRTDESIGN]

This is my go to bag for daily work. The rest of my knives are still sitting in my toolbox at work while the restaurant sits closed and lonely.

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[mzilliox]

picture not working! must see knife collection!

[COVRTDESIGN]

picture not working! must see knife collection!

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[COVRTDESIGN]

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This one is finally on its way to me after 3 month wait!

[mzilliox]

IMG_0265-01.jpg

This one is finally on its way to me after 3 month wait!

you got a majime? i will look forward to hearing about the grind and cutting performance. i pulled my name from his waitlist after my tastes changed some an i coudnt find any real world feedback on the guy. all i heard was his grinds need work but hes up and coming. they certainly are lookers

[COVRTDESIGN]

you got a majime? i will look forward to hearing about the grind and cutting performance. i pulled my name from his waitlist after my tastes changed some an i coudnt find any real world feedback on the guy. all i heard was his grinds need work but hes up and coming. they certainly are lookers

I'm looking forward to it. I know a friend that knows a friend of his. Got a good price. If the grinds are what I like, I can just re-grind it myself and set it up how I like it. I had to do that on a few knives throughout the years.

I am also looking forward to seeing how a longer handle feels.

[slwrnu]

no pictures sorry but I have got pretty much a full set from a friend who bought a stash of steel from Switzerland, and another young chap who is a blacksmith. The blacksmith makes the blades, my friend makes the handles and finishes. They are rather beautiful and rather expensive because a lot of labour is involved. The makers say they will sharpen them for as long as they are alive (for free). They are not stainless so you quickly rinse after use and wipe down with kitchen roll. Then about once every few weeks I take them down to my friend's place for a quick clean and sharpen. I even take down my spreading knife for a decent clean. One of the definitions of a gentleman is a man who uses a butter knife even when he is on his own.

[COVRTDESIGN]

DSC_9018-01.jpg

Finally put up a few of the many knives on the wall.
Huge thanks to Craig @carbonknifeco for the sharpening services and the new handle. First time I’ve ever let someone else sharpen my knives and they came out fantastic!
Speaking of Carbon Knife Co, all but the shuns and the kirisashi have been bought from Carbon Knife Co.
From left to right.
Shun Classic pairing knife,
Kitaoka Migaki 180mm Deba
Shun Fuji 180mm Santoku
Sakai Takiyuki 165mm Nakiri
Takeda 165mm Nakiri
Sakai Takayuki 180mm Gyuto
Shun Classic 180mm Gyuto (had this for 16 yrs)
Kurosaki 210mm Gyuto with custom orange handle

[guido]

That is some amazing steel you have there!

DSC_9018-01.jpg

Finally put up a few of the many knives on the wall.
Huge thanks to Craig @carbonknifeco for the sharpening services and the new handle. First time I’ve ever let someone else sharpen my knives and they came out fantastic!
Speaking of Carbon Knife Co, all but the shuns and the kirisashi have been bought from Carbon Knife Co.
From left to right.
Shun Classic pairing knife,
Kitaoka Migaki 180mm Deba
Shun Fuji 180mm Santoku
Sakai Takiyuki 165mm Nakiri
Takeda 165mm Nakiri
Sakai Takayuki 180mm Gyuto
Shun Classic 180mm Gyuto (had this for 16 yrs)
Kurosaki 210mm Gyuto with custom orange handle

[COVRTDESIGN]

That is some amazing steel you have there!

Cheers! Excited to get back to the restaurant again soon and get my other knives back. These are my ones primarily for home cooking and training.