Quite honestly I've chucked all of my Stainless (and a carbon) steel kitchen cutlery for Kyocera ceramic units (Black ceramic) sans things used for boning/prying... ceramic is super hard for chopping and slicing, but fragile if you try to flex it.
Feels like a fantasy game blade collection. Very very good taste!Looks like that worked, so here are some more.
Keeping with the theme, here are some shots of an antique Mongolian Buddhist blade, with some sutra inscriptions.
And now shots of the antique Thai buddhist blade, much larger than the Mongolian one, but more practical (no fancy silver scabbard, just plain wood). This one was made by the royal Thai sword makers, no way I could have gotten it without the generosity of a fellow Buddhist. There are multiple shots so the blade inscription can be better seen. IMHO, high-grade blades just don;t translate to digital media well - these and the later wootz blade pics don't do justice to the reality, even though shot with a very good Cannon DSLR and Sigma macro lens. May bust out my film camera and do some that way.
And now the Kremlyn / Kirpichev wootz blade. Only other guy I know of who can do this, the real deal, not patter-welded or acid-etched, is Al Pendrey. Been trying to get one of his for years, no luck so far. Recent research has found natural carbon nano-tubes in real wootz (or bulat in Russian), as well as vanadium, allegedly an ingredient in both dudes recipes.
More to come later.
I was fortunate enough to score a Scott Cook Lochsa in a raffle. A knife that I thought I would never own due to expense and rarity. Satin finished integral Titanium handle, an s90v blade, and 14 karat gold dual thumb studs.
True, though the same could be said for Henckel.
Looks nice!What do you guys think of this knife?
Global Sai Vegetable Knife
He'll yeah! Just cuttin shit up!
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I recently had to start from scratch on kitchen knives so I decided to go with made in the USA Cutco knives. Backed by the forever guarantee with free inspection, sharpening, and washing whenever I want. I especially love the Double-D recessed edges. These knives have unique edge configuration: a three-way cutting edge with a concave grind. They are designed to stay sharp for many years.
Because its a pairing knife and its better for safe control. Usually I pinch my knives at the base of the blade so extended handles help keep things in balance for me and afford greater control when I wish.
That is not a bread knife. Its a trimmer or Cutco's version of the utility knife. This is your go-to knife for prep work and will help you get fast, professional results. Slice fruits and vegetables, cut corn off the cob and trim fat from steaks, chops and roasts. Every feature from the tip of its Double-D edge blade, through the full tang and to the bottom of its triple-riveted, ergonomic handle pleases me no end.
Exactly, stellar service . . .
I gotta agree. I sold Cutco knives for a short time and they are lackluster. Their shears are good, but that's about where I draw the line. Then again, I despise serrated edges.Sorry, but... incredible?
