The Great Knife Picture Thread

[Sazabi]

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

[Sazabi]

I also think these belong here, too.

[jzmtl]

Ohh you have a CRK? You are officially one of the rich people now.  Those are too rich for my blood thou.

[Sazabi]

Ohh you have a CRK? You are officially one of the rich people now.  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.

[jzmtl]

Hey, anybody can afford a CRK is richer than me, let along two. 

Here's a 9.5" blade knife I just got.


































Not what you expected now is it. 

[Sazabi]

Hey, nothing wrong with those; I need to get a pair of kitchen knives for my apartment next year, myself. ^^;

[Mate]

Hey, anybody can afford a CRK is richer than me, let along two.  

Here's a 9.5" blade knife I just got.


Not what you expected now is it.  

I got two Zwilling knives piccies later

[MultiMat]

I also think these belong here, too.

(Image removed from quote.)

You gotta few Al Mar's there Saza 

[Mate]

Here we go! Zwilling!

[jzmtl]

I also think these belong here, too.

You gotta few Al Mar's there Saza 

Yeah, two CRK and bunch of al mar and he say he's not rich. 

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.

[Mate]

  These two are the perfect kitchen knives for me

[Sazabi]

I also think these belong here, too.

You gotta few Al Mar's there Saza 

Yeah, two CRK and bunch of al mar and he say he's not rich. 

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?

[jzmtl]

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, $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.

[jekostas]

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?

[Sazabi]

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, $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

[jzmtl]

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.

[jekostas]

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.

[Sazabi]

I'll see if he has any Victorinox/Forschner (I think he does) then; thank you for the information, Jekostas. 

[Sazabi]

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

[Paul]

This thread needs a BM

[kkokkolis]

Wenger Ranger in Melos island, last summer.

[Vadim]

7-15-17-1 by VaDimZH, on Flickr

11-16-16-12 by VaDimZH, on Flickr

11-16-16-14 by VaDimZH, on Flickr

2-14-17-2 by VaDimZH, on Flickr

2-1-17-2 by VaDimZH, on Flickr

5-24-17-3 by VaDimZH, on Flickr

5-24-17-4 by VaDimZH, on Flickr

6-28-17-1 by VaDimZH, on Flickr

6-29-17-1 by VaDimZH, on Flickr

[Zed]

Linder 440 Dagger with stag handle