All About Pocket Knives is a knife related resource center for buying, selling, researching, and discussing all things knives
Montanaman wrote:The kitchen is where my knives do the most work, cooking every meal at home. These two are the work horses along with a Zulu from Tony Bose. Also use a Victorinox 14" slicer and a Zwilling Kramer paring in 52100. For splitting hogs I have a cleaver in CPM 3V with a delta heat treat. Jon Christensen is just finishing up two santoku's for my wife and I. Hand forged, integral W2 with clayless hamon, toxic green liners on both, one with bog oak and the other in black micarta. The W2 is round stock that I obtained through Don Hanson III, this paticular W2 performs very well, hardended to RC 61-62. I helped pound them out on the power hammer, always fun.
Chefs knife by Randy Haas(HHH Knives) with Bjorkman twist Damasteel(RWL34 &PMC27) with twist carbon damascus bolsters, redwood burl handles with copper liners; ABS Master Smith Jon Christensen santoku, Jon's mosaic leaf damascus with blackwood and CA buckeye burl handles. Jon's kitchen knife design comes with the help of Bob Kramer.
Doc B wrote:Kris... your kitchen is really well equipped! Nice knives!!!
wlf wrote:What a kitchen Kris. I’ve asked J Lloyd to make me a big kitchen knife. He’s not too interested, and told me that was Rick M’s line.
I’m lousy at sharpening for some reason, I need a fail safe method and some great steel.
Users browsing this forum: No registered users and 2 guests