I have a case MKS going on my new chefs knife needed a friend
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Cant post mine because not sure it is legal.
Hand made butterfly.
Helped a Fillipino friend build it from an old file.
He taught me how to play the butterfly game with it.
Cool knife and cool game but hard to learn without getting a few scars.
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I’m very sure I’m on many government watch list being a Wyoming boy and all
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Butterfly knives aren't illegal, necessarily. Some states don't allow knives with two edges, but having a butterfly knife by itself isn't illegal.
Our state (TX) just made it legal to open carry swords and spears and such, and that law also allowed carrying of daggers, throwing stars, all switchblades and double edged knives.
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I don't have super cool kitchen knives, but I do have some fancy leatherworking knives, including my trusty head knife and Dixon plough guage (strap cutting knife). Both are at least a century old, but they are still sturdy workin' gals, not dance hall ladies. I use them daily and I'd be lost without them. No one touches without my permission.
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
It’s a threesome, actually. I got the chef’s knife first, then the santoku, then the vegetable cleaver.
The chefs knife and the santoku are about the same, I don’t really have a preference. But man, that vegetable cleaver is something else. It’s really easy to use, it makes short work of whatever I’m using it for, and it is easy to get uniform sized cuts.
I like the Globals as a good value. They look great, they balance nicely, they work well left handed, and I don’t have an issue with the handles getting slippery, like some people do.
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I appreciate your comment about knives working well (or not) for us lefties. That's one of the reasons why I am reluctant to have serrated knives. I think they have their place (cutting fresh bread for example) but almost everyone makes their serrated knives with a single bevel. Grr. It's tough for a lefty to cut straight using a knife beveled for a righty.
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Yeah... the only serrated knives I have are my steak knives and my bread knife.
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1987 Weber Kettle (Still going!)
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- Near Richmond VA
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Weber Performer Deluxe
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I don't know how I missed this thread, but I did. Anyway here is a contribution. I will probably post 3 different knives, but this is the first I found a photo of.
It is a custom made petty by Robyn Dalman from Sweden. It's a san mai construction - that means a hard knife steel in the middle, (he used 125sc high carbon steel), with a softer iron on each side. He also added a layer of nickle foil between the iron and steel for a nice highlight, (it shows as black in this photo, but is bright and shiny in person). He forged it to have a rustic look and used a piece of cherry crotch that I supplied for the handle. The wood has a special meaning for me. The handle has the traditional Japanese wa shape.
Japanese knives are normally taken to a higher Rockwell hardness and can take a sharper edge than Western knives and hold that edge longer. This knife is no exception. It can get extremely sharp and will hold that sharpness longer than most Western knives. The trade off is that the core steel is more brittle than other knives and requires more attention to technique when used- I'm ok with that.
PLEASE CLICK ON THE KNIFE TO SEE MORE DETAIL.
Last edited by RonB; February 8, 2019, 01:11 PM.
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