My BIL always asks for a list of things I would like for Christmas. I think it's so he will know what not to get because he never buys anything on the list. Anyway he gave me a knife. When I first saw it I thought it was an inexpensive knife because of the handle colors and the shape. However, it turned out to be a very nice knife that I like a lot even though I've only used it a few times. The steel is a high tech steel that I have not heard of, but then, I don't follow knifemaking closely. So I'm a happy camper with the new toy.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Very interesting looking knife. I like the curvature. Looks like it could be used for veggies and herbs. Kinda rocking it back and forth to chop and mince. Nice.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
HRC 60-61 is a measurement on the Rockwell hardness scale. It is a very good measurement, associated with hard steel, such as chisels and quality knife blades. For a more in-depth analysis see:
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
From decades of innovation, New West KnifeWorks crafts its products to combine beauty & word-class performance. Experience the ultimate American-made knife art!
OK everyone - you all seem to be getting a little slow. Red letters in a post mean that the red word(s) is a link that you can click on and go to another page. Just like the word "knife" in my original post. That link takes you to the page Paul linked to.
RonB, That is a Very Nice Knife! Congratulations to Your BIL and His Gifting Skills! Be Careful You don't Cut Yourself!
Eat Well and Prosper! From a Backyard Crematorin Fargo ND, Dan
RonB - You think I'm slow catching on the the red knife link? Wait until I use my Fireboard this weekend! Now that's going to be really funny. I can already see my wife pulling her hair out when I get something wrong there! "I just put the tri-tip on and it says it's already 245 degrees. How can that be when the BBQ is only 50 degrees?" Hahahahaha.
A little background - my Dad was a fanatic about having sharp knives and he taught me to sharpen them at an early age. At our hunt club, my Dad and I were the official knife sharpeners. We didn't have to dress any deer - just keep everyone's knives sharp. Same thing when it came time to butcher cows and pigs on my uncles farm. Anyway, I can sharpen knives, and I do it well. I hope this doesn't come over as braggin' - it's just to support what I'm reporting here.
I did touch up the edge because I just had to... It took a little work because the steel is hard, but I don't know if I've ever gotten a knife this sharp. I don't know how long this knife will retain it's edge, but I am very pleased with this knife.
Anyway he gave me a knife. When I first saw it I thought it was an inexpensive knife because of the handle colors and the shape. However, it turned out to be a very nice knife that I like a lot even though I've only used it a few times. The steel is a high tech steel that I have not heard of, but then, I don't follow knifemaking closely. So I'm a happy camper with the new toy. 
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