I did a search, the EDC knife thread set me up with this idea so if Moderating thinks this best elsewhere, feel free. Loved knives for quite some time and have my fair share of pocket knives to filleting knives to hunting knives and to knives for this thread. I could picture them all but that would defeat the purpose. Who else likes the Old Hickories, Goodell, Ontario Knife Co etc companies that made great knives that have high carbon content and sharpen like a dream? Omitting the first knife on the left and 3rd in the lineup. (Newer ones) These are ones in the be drawer. I actually don’t use these. enough to choose from in the block and on the mag strip. Some were handed down to me ;second large knife from left was my grandmothers. Others were a bargain at an estate sale... looking for others too. Just to start this one off ...hoping other collectors/users like this one...
Good place for this threat. I just got a new knife for Christmas. I was wanting a good knife to slice briskets and carve turkeys etc. Really loving this knife so far
Show it off! I’m not concerned about this being strictly an old knife thread, it can be! I was just posting what composed of what I use in the kitchen!
While our kitchen knives are not very old, we've had these since 04 or so. Wüsthof kitchen knife set with a couple of Sur la Table ( wüsthof) santoku knives. Having a sharp set of knives is key for cooking.
I like Wüsthof, they set a great panel of knives for the modern home cook. Not having any myself, Parents have one or two.
Since my petite wife has such small hands, I am constantly trying to find kitchen knives that are comfortable for her. I ordered Russell Green River blanks and handled these with native woods for her. Top to bottom, 1. Standard paring knife in White Oak. Handle needs finished yet. 2. Sheath knife I thought might make a small butcher knife, in White Ash. 3. Pacific NW paring knife in White Elm.
Red Elm, your knives are beautiful! Nice of you to have knives best made for those who work in the kitchen!
Thank you. It is unbelievable how easy it is to put the handles on the blanks and sand them down to your desired shape and size. I find Green River blades are excellent steel, high carbon-no stainless.
You’re gonna have to put some kind of how to do on that because I’m gonna go into that sorta thing and probably need a beginner’s step on that. I want to rehandle my knives, these are dang good steel knives and I respect that bygone era too much to lose that.
This is my small collection of kitchen knives that i have a whopping thirteen dollars into. L to R One of my wife's grandmother's knives, rummage sale forgecraft $1, discount store Old Hickory $7, $5 my only stainless in the lot Chicago Cutlery from used store in town, and the last 2 were given to me a week ago by the guy I make deer sausage with, but they need a little tlc. Acacia cutting board I gave to myself a couple years ago.
