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Knife Thread: All about Knives and other edged tools
This thread needs more kitchen knives. I cook for a living and here are some of my knives. Starting on the left are some home knives: F. Dick 6'' flexible petty knife (culinary school issue), 8" Shun Classic, 9" F. Dick Competition (school issue), Mac ceramic sharpening rod. My work stuff: Idahone ceramic rod, 270mm Hiromoto AS Gyuto (my favorite - it is carbon steel clad with stainless, which is why it has a crazy looking edge - it has the benefits of both types of steel and is in general super badass), Global 7" single-beveled, F. Dick tourne knife (AKA bird's beak/raptor claw). On top are my stones: 120 grit Peacock leveling stone, Shun 300#/1000# combo, Arashiyama extra wide 6000#, and a nagura stone.
Forgot to include this one in the photo, it's an Opinel No. 6 which I keep in my pocket during work for doing random stuff when I am somewhere in the kitchen where I don't have another knife available. For example, in the dry storage room cutting off pieces of butcher's twine or cheesecloth, or opening cryovac bags. It is carbon steel and is probably sharper than most of the tactical pocket knives polluting this thread.
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