Kitchen Knives
- Thread starter British Red
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Red - stop it now!
You are being totally unfair on mere mortals who cannot afford or lack the skills to make such beauties!
This is as a friend of mine would call it "knife porn"!:tapedshut
On second thoughts keep the pictures coming - we can all dream!
Isn't that an Arabian/Morroccan dagger though, rather than a carver for your sunday roast?
When does a fighting knife (for slicing deep into living flesh) become a kitchen knife(for slicing deep into cooked flesh)?
You are being totally unfair on mere mortals who cannot afford or lack the skills to make such beauties!
This is as a friend of mine would call it "knife porn"!:tapedshut
On second thoughts keep the pictures coming - we can all dream!
Isn't that an Arabian/Morroccan dagger though, rather than a carver for your sunday roast?
When does a fighting knife (for slicing deep into living flesh) become a kitchen knife(for slicing deep into cooked flesh)?
John,
If I'm honest I'm not exactly sure what it is - the consensus of the "conoscenti" tends towards a North African Flyssa so your area is pretty good. As with all things hand made, age is pretty impossible to determine but " a number of centuries old" is again the consensus view - anything from 19thc backwards for several more (most seem to think 17th or 18th but I have no clue really). I rather suspect the reality is that its simply a knife - made by a person with what he had to hand (which appears to be carbon steel, bone and very onrate gold work). I like it and enjoy using it. Since I don't have any mountian passes to guard it serves well as a carving knife and camp knife. I guess it was multi purpose when it was made too.
One day I must get it looked at by someone who understands these things - but the Royal Armouries at Leeds is a long way and I really wouldn't know who else to ask
Red
If I'm honest I'm not exactly sure what it is - the consensus of the "conoscenti" tends towards a North African Flyssa so your area is pretty good. As with all things hand made, age is pretty impossible to determine but " a number of centuries old" is again the consensus view - anything from 19thc backwards for several more (most seem to think 17th or 18th but I have no clue really). I rather suspect the reality is that its simply a knife - made by a person with what he had to hand (which appears to be carbon steel, bone and very onrate gold work). I like it and enjoy using it. Since I don't have any mountian passes to guard it serves well as a carving knife and camp knife. I guess it was multi purpose when it was made too.
One day I must get it looked at by someone who understands these things - but the Royal Armouries at Leeds is a long way and I really wouldn't know who else to ask
Red
The V&A, perhaps? The sheath is one you've made/had made for it, I'm guessing.
Burnt Ash
BA - oh yes Singteck put the sheath together for me since I wanted a way to keep it safe when using it for a camp knife.
I really should find someone - the V&A would be good I guess. I don't go to cities much so its hard to know where to start - I can't see walking in off the street would be sensible.
Maybe I'll just keep using it
Red
I really should find someone - the V&A would be good I guess. I don't go to cities much so its hard to know where to start - I can't see walking in off the street would be sensible.
Maybe I'll just keep using it
Red
How big is that bottom one Dave?
Nice thread Red, I like kitchen knives
the blades on both are just under 9"
I'm only allowed to keep my cock ups, so these aren't very good I'm afraid SWMBO says that I don't need another knife, so i have to sell anything that is any good to pay the rent! here are a few more previous kitchen knives
I like the middle one in the top photo there Dave - part chefs, part cleaver, part seax!
Nice
Red
Nice
Red
No worries mate - you make pretty steel and I'll do the pictures okay?
(Ceggas picture)
PS
WOW
Red
Now thats a look and finish i would pay for to be made
but in the Japanise style of knife i think Daves middle knife looks closer to the Global Santoku Knife which apparntly is the General Chefs all purpose shape the Deba is a little more destinktive shape heavy blade and single side grind
Ive never tryed a single side grind kitchen knife
but they are popular in Japan and are suposed to be good for raw fishGlobal Knife shapes i try not to look here to often
ATB
Duncan
Maybe a little less expensive, handmade Japanese kitchen knives.
I have bought wood working tools from them and got very good service on fantastic tools.
http://www.japanwoodworker.com/dept.asp?dept_id=13166
I have bought wood working tools from them and got very good service on fantastic tools.
http://www.japanwoodworker.com/dept.asp?dept_id=13166
This my tojiro santoku, the only knife I use in the kitchen. 7 inch blade with full japanese polish wasn't exactly cheap but one knife that will last for hundreds of years.......
Graham
Graham
the set of three knives were pretty much my interpretation of some Japanese knives in the Dick tools catalogue The customer wanted a set of forged finished jap knives and a chopping board.
The customer wanted a set of forged finished jap knives and a chopping board. I have only one of my own knives in the kitchen ,i borrow a lot of them for a while before they go out though .
I really like goucho knives take your kitchen into the woods.
here is my own kitchen knife
and another camp knife (really a kitchen knife with guard)
this is a stainless damascus 1080 san mai blade for my father for xmas
I am working on a few more before xmas .
I really like goucho knives take your kitchen into the woods.
here is my own kitchen knife
and another camp knife (really a kitchen knife with guard)
this is a stainless damascus 1080 san mai blade for my father for xmas
I am working on a few more before xmas .
