What blade did you EDC today?

Thanks for all the info, Mackal. There is certainly a lot of choice out there. In my experience, I find that if you just get into the habit of honing your knives prior to use, you’ll get fine performance and not need to have shelled out huge dollars for high quality steel. Of course, not as beautiful looking… And there is the matter of having a collection, which brings it’s own kind of joy.

One of my best knives is a Wustof, but frankly, my early release Calphalon Santoku 7” blade Chef’s knife has never been sharpened, only honed on occasion, and still has a terrific sharp edge. I tend to use it the most. For small time cutting, I’ve got a couple of cheap paring knives that I have to hone after about every 2 to 3 uses.

What do you think of this: ZELITE-INFINITY Chef Knife. Looks really nice for the price. That’s about what I’d like to spend, below $150 for a Damascus style kitchen knife that’s decent quality.

At some point in the future, I may spring for some higher end Japanese cutlery. I’m trying to keep an eye out for someone letting go of a used but well cared for set. That seems to be the best way to get into this without breaking the bank.

It’s plenty strong like a lockback, and also very fidget friendly. The design is by Andrew Demko who is known for lock strength. There is a small learning curve at first, it’s a bit awkward until you get the hang of it.

Wow, that Spydeco Ikuchi is looking nice.

I’d definitely buy the Ganzo version of that.

Kershaw Seguin 3490!

Looks like another winner from Kershaw.

I like how the handle is a different color than the rest of my knives.

(In person the contrast between the blade and the handle is greater than in the pic above.)

This one was a bit of a gamble as there are few reviews online for this newish model.

I carried a kershaw for a few years when i was young in the mid 80ties, it was a quite expensive knife, but in my case it fell of a truck as most things did back then.
Kershaw folders and Puma fixed blade was the order of the day back then.

If you read carefully it says a rose Pattern on VG10 blade. Maybe?? Damascus,
but I’d be iffy.
The heat treatment is the thing too.
Tojiro and MOST True genuine bladeshiths guard their H’T with a large safe.
Chuckle.

Seriously Going by Japanese blade Reputations Mainly from Pro Chef’s
and Serious cooks
I’d stick with the Jap Knives with mid range “Swedish Steel. or the 3x, 17x, 33x
layer Tojiro DP and Laminate 17/33. Iseya 33 lam, or Basic Misoni Swedish.
They’ll give you what you want. with spades, once you get the hang of edging them.
AND Holding/using them.

Japanese blades tend to chop rather than rock.
Forefinger and Thumb ON blade grip not ALL hand on handle.
and Santoku 7inch “I” find the most comfortable of all.
Wusthof Chef 8in for heavy.
with 6 in Petty, either of above mfg,for easy general use.
(Maybe a Little 3 in Paring for fiddly.)

Those three. Paring and a 10in HEAVY Meatworks butchers blade.
It’s blade tip, tip up. Slow ground down to make level spine.
My go to for ALL really heavy, and pumpkin type cutting.
Learn to sharpen/steel ’em and you’ll always shave the hairs on the hairs on your arms.
For home meal family sizes. Some like longer blades.
I prefer comfort and maneuverability in mine over commercial length.

Enjoy.
They really ARE a new style of food prep and knife handling quality.
with around $65 to $150ish covering the cost of all blades you’ll need under 7 or 8 inches from above mfg’s at Hocho.

I’ve been prepping my food for over 60 yrs. Mainly Vegetarian.
and the last 6 or 7 ish yrs with the Japanese style is a real eye opener as to how….

The late model Slim blade Wusthof 8in chef are a nice blade.
Those Calphalon? Santoku are I believe, Chinese assembled
with cheaper Japanese type steel.
After you try a proper Japanese blade, you’ll see what I mean.

Apart from some American custom Blades copied from Japanese style I don’t think you’ll find sharper anywhere.

My FH11-CF-D2 arrived yesterday & I like it just fine. Well built & very good fit n’ finish. Super fast shipping too. :+1:

You might want to keep an eye on this Gocomma Folding Knife - Black ar Gearbest.

They are actually built more heavy duty than the FH11. The liners are a much thicker stainless & the fit n’ finish is excellent. They are bumping $40 atm :frowning: , but on a Flash Sale I have bought them for anywhere from $8.99 to $16.99.

If your interested, watch out for another Flash Sale & a lower price.

They are well wort the money …….

My new stone washed Ganzo G733

Thanks for the tip on that rose pattern on VG10 statement — makes it suspicious, and positive reviews likely from clueless buyers.

I took a chance on a hand made knife from Canada that’ll be here next week. Seller has 100% feedback with over 20,000 transactions. So I’m hopeful it’ll be a good knife (not expecting top quality but decent).

Thank you. I will keep an eye on that one. I seen it a while back for pretty cheap but didn’t jump on it. I will check on it once in a while and see if I can get a good deal on one.

Mini Buster with D2 blade:

Your welcome. I’ll try & keep check on it too for a cheaper price & let you know if I see it.
I am gonna get some more for gifts if/when the price gets right again.
It’s a very good knife……

sorry to be boring!
had it 15 years
maybe used it 25 times

wle

Xevious.

You May be lucky with that one.
But the Steel itself.is not the be all.
It’s the heat treatment and rolling that makes them.

Never used Jap b4. they feel like magic. For a while.

200 layers of real steel with a reasonable Smith would cost you a starting price of $250+.

There are a zillion Chinese and otherwise (European.Eastern) MFG’s, retailers nowadays.
ALL flashy, multi layer blades. but ALL built to their price.
Not the quality. Some look beautiful. as desired.

Do yourself a favour. For Western steel and cutting knives.
Wusthof. Brazilian Mundial. and French Scanpan if you don’t mind extra sharpening. (Beautiful handles)
They the ones I’ve stuck to over the yrs.
There are others preferred by others too.

The Shun. Global etc, are Western Japanese blades.
Exxy and niice looking. but for same $$’s you can get much better quality .feel. cutting. Actual true Japanese blades.
There are several Internet Jap blade dealers on net. But Hocho is the better,
real one. Next to actually going there yourself.

They have 6 months PLUS. of information on Japanese. Steel. Knives. Knife makers and how to sharpen. Use, and maintain the different steels.
With a decent grading on the Bladesmiths in there too.
With types of blade/Handle for EACH Cutting style.
and what to look out for.
White or Blue Powder alloy blends give usually the best Carbon steel.

You want a “cleaver” Go Chinese.

You can go forever on these things. And you thought Folders gave an interest.
They just the tip of it. Then Fixed.
Then Real knives… We have around 8 or 9 Kitchen knives here.
Wife uses 2. Occasionally the 10 in.
Me. I use 3 in the 3. 6. and 7in range. One Wusthof 8in Chef.
.Plus the 10 in. ( and chain Saw…chuckle)
I been doing it a looong time. MOST will get away with a
5 or 6in Petty and a 7in Santoku, or 6- 8in Chef. Some the 10+ inch.
a $5 Paring. and maybe a H/Duty something or other for Pumpkins etc.

I find Meatworks blades the best for that last job. Basic and reliable with decent.
Hard working steel.(Mine cost $11 AUD Del. Now is $17 DEL).

I’ve been through all the sharpening styles, Mostly. WET.Whet round etc.
Have settled on decent quality Diamond plates. (DMT) with 2 x Diamond Flat steels for finishing. 600 and smooth (Meat or vegies)
With a sliding rod system that gives even. Selected Angle,
level face to cutting edges.

You get a little fed up rubbing. rubbing. rubbing with wet hands after 50 odd yrs.
Believe me. I did.

GENTLE… With decent diamond. NEVER coarse.
Done in fraction of time and “Almost (But never quite) a finished edge to match.
I’m happy with it.
I can press my blades against finger tips and draw blood without slicing.
My strop.is a leather ”3in x 3\8th “Donkey Pack Strap” I brought out of Army with me in early ’60’s.
Oiled about 5 times so far. WAS 8ft long. Now. around 40inches.
Too short for my belly now.

I won’t touch a field knife without tang, and/or shaped handle grip with cut out for at least one finger.
Been bitten too many times by narrow blade straight sided folders with wet/Bloody, etc hands.
That Go Comma a nice little blade. But I’d be wiping a thin layer of clear Sikaflex down both scales to give a little more traction for your pinkies.

My G733 Ganzo. grows on you after a coupla days and a hinge (Teflon) oil
BUT. I find the inside flicking rivet “nips” the first finger tip area when closing.

Too close to handle, . OR too tall.
I’m grinding mine down this arvo to try.
I DO like the blade now.

WHOOPS.
SORRY.
753M Nipping. NOT the 733. Late night again.

Yeah, I like Henckels and Wüsthof for most cutting, a Chinese cleaver for mooshing garlic and hacking through watermelon and the like.

10bux for the cleaver offa Amazon, best deal I got in a looooong time.

https://www.amazon.com/Winco-Chinese-Cleaver-wooden-handle/dp/B003HESNR8

Booyah.

Well I didn’t get to carry it today. I was at work when it hit the mail box, which subsequently got me into a interesting conversation with the wife. All I heard was blah blah blah, too many knives, blah blah blah, not enough jewlery, blah blah blah. I think I got her point though. She has recently gotten into collecting geodes. Totally not my area of expertise but, I will start my research.

Kizer Begleiter. My first Kizer. I really like it. Buttery smooth, good lock up, wickedly sharp, not too fat but not to thin either. The clip is okay, a bit small and something you might see on a minimalistic gentleman’s knife but still has enough room to fit over a jean pocket without too much trouble. It’s a winner I think. Time will tell.

Manker Timeback Cu helping to hold it up a bit. Thank you to TurboBB for parting with it. It’s a hefty, chunky little fella.

/\ Nice!! :+1:

Koenig x Sharknivco Mini Goblin

rcwilly, you are killing me. Such great looking knives. I fall in love with the pictures of them then, I make the mistake of looking at the price.

I’m buying a bunch of Powerball tickets this week. :slight_smile: