Multitool.org Forum
Non Tool Forum => The Shutter Shop => Topic started by: MultiMat on March 27, 2010, 04:27:47 PM
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We have such a terrific 'Great Multitool picture thread ', I reckon we need one for knives :D. Let me get it started with my most humble Gerber Harsey Air Ranger , a knife I got simply cause I thought it looked tops :D :D.
(http://i291.photobucket.com/albums/ll287/multimat426/Gerber%20Air%20Ranger/S6304349-1.jpg)
(http://i291.photobucket.com/albums/ll287/multimat426/Gerber%20Air%20Ranger/S6304350-1.jpg)
(http://i291.photobucket.com/albums/ll287/multimat426/Gerber%20Air%20Ranger/S6304351-1.jpg)
(http://i291.photobucket.com/albums/ll287/multimat426/Gerber%20Air%20Ranger/S6304348.jpg)
(http://i291.photobucket.com/albums/ll287/multimat426/Gerber%20Air%20Ranger/S6304355-1.jpg)
Come on guys show as your favourite knives in a 'Great' photo :D
Gadget Guy zero ground blade pics please :pok: :pok: :pok: :D
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That's a nice looking Gerber, Mat; do you like it? Good quality? Etc? :)
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It is a nice looking knife isn't Saza :D , but it is a $35us knife so I do not think it is a Top Quality knife :D.
It does not have a super steel blade(the box says 'surgical steel' :think: :D :D :D :D), out of the box it shaves hair 8). The balance of the knife feels a little out , the handle end feels too light with the blade deployed. I find it a lot more comfortable to hold/use than my Kershaw Leek.
I have not had it long , but look forward to seeing how it goes & how well it hangs on to it's edge. :D
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We do already have the "show us your folders" and "show us your fixed blades" threads. Always like seeing some knives though.
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Well, Benner... this is for great ones. :P
It is a nice looking knife isn't Saza :D , but it is a $35us knife so I do not think it is a Top Quality knife :D.
It does not have a super steel blade(the box says 'surgical steel' :think: :D :D :D :D), out of the box it shaves hair 8). The balance of the knife feels a little out , the handle end feels too light with the blade deployed. I find it a lot more comfortable to hold/use than my Kershaw Leek.
I have not had it long , but look forward to seeing how it goes & how well it hangs on to it's edge. :D
Beating the Leek's ergonomics is... pretty easy isn't it? :think:
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Well, Benner... this is for great ones. :P
It is a nice looking knife isn't Saza :D , but it is a $35us knife so I do not think it is a Top Quality knife :D.
It does not have a super steel blade(the box says 'surgical steel' :think: :D :D :D :D), out of the box it shaves hair 8). The balance of the knife feels a little out , the handle end feels too light with the blade deployed. I find it a lot more comfortable to hold/use than my Kershaw Leek.
I have not had it long , but look forward to seeing how it goes & how well it hangs on to it's edge. :D
Beating the Leek's ergonomics is... pretty easy isn't it? :think:
Yeah, that's what I think, too, on the Leek; granted, the Scallion also suffers a bit from being too thin; having long, thin fingers means I need a bit of mass - not just the pocket clip - to grip onto whenever I deploy a flipper. At least the Scallion is better in that regard, though. :/
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One of my favorite little knives.
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One of my favorite little knives.
David that looks like a very nice Spydie 8)
I am trying most hard to stay away from the Spyderco, Benchmade & other quality folders. For budgeting reasons :( :( :D
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One of my favorite little knives.
David that looks like a very nice Spydie 8)
I am trying most hard to stay away from the Spyderco, Benchmade & other quality folders. For budgeting reasons :( :( :D
Yip its easy to spend alot on knives. Heres another CoPilot with teeth. :o :D
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Gotta love the Co-Pilot :drool:
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Let's resurrect this thread with some BAKs...
(http://i303.photobucket.com/albums/nn153/NKB_Pocket_Tools/BAKs.jpg)
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the box says 'surgical steel' :think: :D :D :D :D
That means you are suppose to throw it away after 1st use, just like they do with surgical blades. :pok: :P
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Testing :salute:
http://s112.photobucket.com/albums/n184/sparky_415/New%20knife/
Don't know if this will work for others :think:
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we need a password to see it tony
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think I need to look in to this a bit more :salute:
brb ::)
Try it now Mate :pok:
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all it needs now is a wooden handle but you knew that :D
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I would like to but Health and Safety won't let me
It's a fire hazard you see :ahhh
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oh but the heat shrinks against health and safety too, didnt you know the people who have to ban stuff for a living deemed it too useful?
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Yikes Neil did you get BP to help dig up this old thread :o :P :D :D
Ok Bee man I see your BAK's & raise you with some AAK's (Aussie Army Knives) :D :D
(http://i291.photobucket.com/albums/ll287/multimat426/Digger/S6304541-1.jpg)
(http://i291.photobucket.com/albums/ll287/multimat426/Digger/S6304536-1.jpg)
Sparky I reckon if you changed you shrink wrapped handle to black it would look more than OK :think:
BTW is that flesh I see on that belt sander :think: :D :D
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Why would ARMY knife all have marlin spikes on them? :think:
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Well Aussie soldiers have been known to call them 'pig stickers' :D :D.
Not sure if it is part of the knife's original heritage as a maritime knife & the spikes use with rope/knots :think:.
I have read the marlin spike was good for cleaning mud from soldiers boots. I guess it was used as an oversized awl :think:
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:ahhh it worked!
Who says you can't teach an old git new tricks?
(http://i112.photobucket.com/albums/n184/sparky_415/New%20knife/100610038.jpg)
(http://i112.photobucket.com/albums/n184/sparky_415/New%20knife/100610037.jpg)
Hope these are ok in here :-\
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They look great Tony :tu:
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Thanks Dave!
I find it hard to get good pictures of shiny stuff (I tend to take a lot then bin most of them) but I'm very happy with these pictures :)
Mat there is some Micarta on the way but that will have to wait until its been tempered ;)
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How you going about tempering? DIY or elsewhere?
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I have a simple but cunning plan Mr Blackadder :drink:
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:D
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Looks like Sparky is taking finger burning up a notch or two & going Pro :o :P :D :D
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He's a nice chap ... but really quite scary :ahhh
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In a good way? :oops:
Sharp little bugger!
(http://i112.photobucket.com/albums/n184/sparky_415/stuff/140610005.jpg)
(http://i112.photobucket.com/albums/n184/sparky_415/stuff/140610008.jpg)
Mmmmm Where's that hoover gone? >:D
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cant see them tony :P
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(http://i50.tinypic.com/smdp9h.jpg)
(http://i48.tinypic.com/2mnj3bk.jpg)
The larger spearpoint (or is it a California spearpoint... whichever) has a 110 tangstamp; if that's the size of a 110, then they're massive knives. o.o
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I also think these belong here, too. :)
(http://i50.tinypic.com/28kpm55.jpg)
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Ohh you have a CRK? You are officially one of the rich people now. :D Those are too rich for my blood thou.
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Ohh you have a CRK? You are officially one of the rich people now. :D Those are too rich for my blood thou.
Actually two; I have a Mnandi, too. :) And no, I'm not a rich person now; they're simply good knives, and since I can afford those at the moment, I might as well get them and stash them away. :)
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Hey, anybody can afford a CRK is richer than me, let along two. :P
Here's a 9.5" blade knife I just got.
(http://img190.imageshack.us/img190/1779/dscn0544t.jpg)
Not what you expected now is it. :D
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Hey, nothing wrong with those; I need to get a pair of kitchen knives for my apartment next year, myself. ^^;
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Hey, anybody can afford a CRK is richer than me, let along two. :P
Here's a 9.5" blade knife I just got.
Not what you expected now is it. :D
I got two Zwilling knives :P piccies later
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I also think these belong here, too. :)
(http://i50.tinypic.com/28kpm55.jpg)
You gotta few Al Mar's there Saza :o :o :o :D :D
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Here we go! Zwilling!
(http://i692.photobucket.com/albums/vv287/Mate_5/20100704382.jpg)
(http://i692.photobucket.com/albums/vv287/Mate_5/20100704383.jpg)
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I also think these belong here, too. :)
You gotta few Al Mar's there Saza :o :o :o :D :D
Yeah, two CRK and bunch of al mar and he say he's not rich. :P
Here we go! Zwilling!
Oh the old Friodur ones, they don't make those anymore, newer one's steel is not as good from what I hear.
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:D These two are the perfect kitchen knives for me
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I also think these belong here, too. :)
You gotta few Al Mar's there Saza :o :o :o :D :D
Yeah, two CRK and bunch of al mar and he say he's not rich. :P
Here we go! Zwilling!
Oh the old Friodur ones, they don't make those anymore, newer one's steel is not as good from what I hear.
Around what year was the steel change, or what brand of culinary knives would you recommend? Wusthof, or Zwilling JA Henckel, or someone else?
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Around what year was the steel change, or what brand of culinary knives would you recommend? Wusthof, or Zwilling JA Henckel, or someone else?
I can't recall the year, but the old ones will say froidur on blade. To be honest Wusthof and Henckels both use crappy steel now, x45crmov15 or x50crmov15, with 0.45% and 0.5% percent of carbon respectively, and pretty soft. Exception being Henckels' cermax and miyabi line, which use zdp189 and VG10.
If I were you I'd go to Ikea and pick up a slitbar chef's knife (http://www.ikea.com/us/en/catalog/products/90131068), $50 for damascus VG10 core is a steal. Too bad they jacked up the price by $30 in Canada or I would've done the same. The factory edge isn't as good as name brands so you'll have to work on it before use.
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Around what year was the steel change, or what brand of culinary knives would you recommend? Wusthof, or Zwilling JA Henckel, or someone else?
Do you want something fancy or do you want something professional?
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Around what year was the steel change, or what brand of culinary knives would you recommend? Wusthof, or Zwilling JA Henckel, or someone else?
Do you want something fancy or do you want something professional?
Professional, preferably; basically just a good pair (or thereabouts) of knives that I can get now, and not regret it in two decades.
Around what year was the steel change, or what brand of culinary knives would you recommend? Wusthof, or Zwilling JA Henckel, or someone else?
I can't recall the year, but the old ones will say froidur on blade. To be honest Wusthof and Henckels both use crappy steel now, x45crmov15 or x50crmov15, with 0.45% and 0.5% percent of carbon respectively, and pretty soft. Exception being Henckels' cermax and miyabi line, which use zdp189 and VG10.
If I were you I'd go to Ikea and pick up a slitbar chef's knife (http://www.ikea.com/us/en/catalog/products/90131068), $50 for damascus VG10 core is a steal. Too bad they jacked up the price by $30 in Canada or I would've done the same. The factory edge isn't as good as name brands so you'll have to work on it before use.
No worries on current Wusthof or Henckles culinary knives; if it's like the other knives have been, some of these knives should be no newer than a decade, with some going back at least three. :3
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Take a look at these two links.
http://zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml (keep in mind this guy have no problem spend $600+ on one)
http://japanesechefsknife.com/
To me the Henckels Cermax has the best material/price ratio, aside from the Ikea one.
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Around what year was the steel change, or what brand of culinary knives would you recommend? Wusthof, or Zwilling JA Henckel, or someone else?
Do you want something fancy or do you want something professional?
Professional, preferably; basically just a good pair (or thereabouts) of knives that I can get now, and not regret it in two decades.
Well, alright, the thing about "professional" chef knives is that 95%+ of western kitchens do NOT use forged knives - stamped all the way. Why? Three reasons:
1. Easier to sharpen
2. Lighter (10 hours a day chopping vegetables? Yeah, 4 ounces is a lot in terms of weight difference)
3. Forged knives are difficult to get NSF ratings for because of the handle materials and how they attach to the blade/bolster.
The western kitchens that do use forged knives are generally died-in-the-wool French places and will be using Sabatier high-carbon french blades.
So, what is used? I'd say 90% of the western restaurants in North America will have one of the following three brands - Victorinox/Forschner Fibrox, F. Dick (stamped), or Yoshinkan Global (stamped).
If you want a professional knife, and don't mind spending the money, Yoshinkan Global. Awesome, awesome knives, excellent steel, they have just about every blade shape imaginable. Global also has the distinction of looking really, really cool. However, both Victorinox/Forschner and F. Dick make excellent knives that'll last you years, and cost significantly less. America's Test Kitchen, for example, whenever they do knife tests, Victorinox/Forschner Fibrox knives tend to land at the top of the heap.
The super-fancy Shun, and Mac, and Wusthof and Henckels forged stuff? It's made for consumers. No professional kitchen would use them. Actually, no professional kitchen could use them - almost none of it is rated safe for professional food prep.
I'll end this by saying - soft steel doesn't really matter that much. Super-mega hard steel isn't important in chef knives because when you're using one, you'll always be near your sharpening media. Having a good chef knive that you have to steel every day and sharpen once every couple of months is much nicer than having to work a knife on a stone every couple of days or having chipped edges from bones/cartilage etc.
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I'll see if he has any Victorinox/Forschner (I think he does) then; thank you for the information, Jekostas. :tu:
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My Chris Reeves and a beautiful Al Mar. :)
CR Bocote Mnandi
CR Mk VI #151
CR Project I #54
CR Shadow II - 7 inch model
CR Shadow IV #125 - 5.5 inch model
Al Mar Roadrunner with gold or ivory micarta
(http://i29.tinypic.com/347finb.jpg)
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This thread needs a BM
(http://img.photobucket.com/albums/v689/Alcedoatthis/Knife%20Collection/BobLum6.jpg)
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Wenger Ranger in Melos island, last summer.
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(https://farm5.staticflickr.com/4284/35809754011_3123a2bfe8_b.jpg) (https://flic.kr/p/WyomgV)7-15-17-1 (https://flic.kr/p/WyomgV) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm6.staticflickr.com/5685/30894065042_29ffa5ab63_b.jpg) (https://flic.kr/p/P51acQ)11-16-16-12 (https://flic.kr/p/P51acQ) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm6.staticflickr.com/5337/30275604363_fa6d379568_b.jpg) (https://flic.kr/p/N8mooF)11-16-16-14 (https://flic.kr/p/N8mooF) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm1.staticflickr.com/733/32524713500_86b422ef2d_b.jpg) (https://flic.kr/p/Ry6Ebq)2-14-17-2 (https://flic.kr/p/Ry6Ebq) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm1.staticflickr.com/601/32276903930_9b7cf8e0d6_b.jpg) (https://flic.kr/p/Rbcz2C)2-1-17-2 (https://flic.kr/p/Rbcz2C) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm5.staticflickr.com/4219/34487958840_5bf969a07c_b.jpg) (https://flic.kr/p/UxzNC1)5-24-17-3 (https://flic.kr/p/UxzNC1) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm5.staticflickr.com/4203/34834592066_6fef1b8d4a_b.jpg) (https://flic.kr/p/V5doAW)5-24-17-4 (https://flic.kr/p/V5doAW) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm5.staticflickr.com/4188/35429281032_e7a22f300f_b.jpg) (https://flic.kr/p/VYLjUY)6-28-17-1 (https://flic.kr/p/VYLjUY) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
(https://farm5.staticflickr.com/4196/35615343985_1bb3b1395a_b.jpg) (https://flic.kr/p/WgcWWV)6-29-17-1 (https://flic.kr/p/WgcWWV) by VaDimZH (https://www.flickr.com/photos/vadimzh/), on Flickr
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Linder 440 Dagger with stag handle :tu: