Pocketknives/Kitchen Knives/Fixed Blades
-
I bought this in Japan eight years ago for about $60 USD and its been my go-to knife ever since. It keeps an edge better than any knife I've ever used, and as often as I use this blade, you'd think it would need sharpening pretty often. I've sharpened it twice in eight years. I hone it after 4-5 uses or as needed, but its simply a fantastic knife. It's slightly flexible and has a nice thin blade that makes precision cuts effortlessly.
-
Gorgeous.
My buddy has a high carbon Chinese cleaver. More of a blunt instrument than your beauty, but razor sharp and has never needed sharpening, after quartering birds and all sort of abuse.
-
and another…
-
Love that Damascus.
-
Yap…
The fellow that Giles hooked me up with to make a sheath for my wharncliffe has agreed to put jimping on the blade. I think that's gonna rawk.
Hey folks. Anyone know a good sheath-maker? I'd like a nice leather one for this Wharncliffe, 3 1/8" blade. It was intended to live in a neck sheath.
EDIT: Happily just found a Duluth, MN sheathmaker who made this, which is the look I think I want… May have to visit them..
-
To keep the Damascus theme going…
-
Love Damascus! You've got some killer knives there Mike…
-
^thats a beauty knives that and Case are so old school. Reminds me of my Grandpa's knives. I like the newer knives Begg, Hinderer, Martin etc… but for me they don't have the nostalgia of a classic slip joint.
"Obstacles are stepping-stones That guide us to our goals"
-
Nothing like a horn handle
-
Thanks! I've always wanted a nice Lagiole. The name "lagiole" isn't protected and anyone can use it, so you have to do your research before you buy as there are only a handful of versions tht are actually hand-made in France. The rest are made in China. The engraving on the spine is actually the maker's mark of the guy who made my knife. I think Lagiole En Aubrac only has a dozen knife makers on their team if memory serves.
That Chef's knife is pretty, but it always cracks me up how inexpensive it was. The durability of its edge rivals any other knife I've ever used. I really dig Japanese steel.
-
Giles' buddy's son has completed the sheath I ordered for my Wharncliffe. He will now add jimping to the back of the blade in the style of a CRK Sebenza's jimping.
-
The fella I bought the Warncliffe from has posted another beauty, a Yanagi-ba, for any sushi chef out there:
-
Seawolf, that Laguiole really caught my eye, to the extent that I've spent the last two days researching them - can't seem to find any UK dealers, which is a pity as I'd like to check one out before I buy. I'm undecided as to which maker, but the favourites are Laguiole en Aubrac and Fontenille-Pataud, then it's just a choice between wood or horn handles.
Thanks for opening my eyes to these
-
I have an Aubrac, and I love it. My dad brought it back from Provence, and it's my daily suit and tie carry.
