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Wich is your "fantasy" knife? - Page 2

post #31 of 59
Quote:
Originally Posted by petalsandcoco View Post

Slick knife Mike. I like the burl. (actually anything made from a burl is very nice) or something made from purple heart * , cocobolo or lignum vitae.

 

@ Ordo: The price tag is off the wall, not just that knife but for alot of knives. I would like to drive the Hennessey Venom GT Spyder or the Lamborghini Reventon but its doesn't mean I am going to own them.

Do you remember Al Pacino in the movie "scent of a woman" ? Love the part where Lieutenant Frank Slader wanted to drive the Testarossa.

The whole idea of that was he wanted to 'feel' the drive, much like how I would love to feel that knife.

 

Petals.

petals,

screw the knife...i like fast cars better! how bout you, me and mr. pacino go for a spin?

as to the knives..i don't care for hard chined anything...boats, wine glasses, or knives....hard chined handles cause callouses in weird places and hard chined blades tend to split food(at least when i have used them).....i do however like chris belgium's knife....ooh lal la!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #32 of 59

Hmmmm A tough choice. Not long ago I would have said a Masamoto Honyaki gyuto, However the more I use the Ikkanshi-Tads I think I already have fantasy knives. I'm not sure what spending more would accomplish. I still lean heavily towards Masamoto KS knives which IIR BDL once very appropriately described (IMO) as having a Zen like quality.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #33 of 59

I guess my current fantasy knife would probably be a Gareth Bull custom gyuto, 240mm in M390 steel.  Imagine a Masamoto KS in M390 with a lot fancier handle and you have a good idea what I'm talking about.  M390 seems to be a game changer for me.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #34 of 59
Quote:
Originally Posted by Elsaesser View Post

How about a well balanced workhorse of a 25 or 30 cm chef's knife from an established manufacturer.

 

Here is an old Lamson Goodnow 10" carbon chef I bought recently.  I cleaned up the blade, cut a machi and tang then etched the blade, put a screaming sharp edge on it and made a handle from oak burl with desert ironwood ferrule and core.  I rounded the spine and choil while I was at it.  The results are a very well balanced knife that cuts like crazy and looks good to boot.  I have a 12" Ontario I'm working on next.

 

700

 

700


Edited by Mike9 - 12/5/12 at 6:29pm
post #35 of 59
Cool looking handle. Incredible talent, nice work.

One of the most beautiful burls I ever saw was Amboyna.

What I wouldn't do for a knife made of pink ivory, a wood color that can take your heart away. Never saw a knife made with it, maybe it's not possible, or very hard to find.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #36 of 59

I've seen pink ivory handles on knives other than kitchen knives and worked some with the wood.  At one point the claim was made that there were only 6 trees left in the world.  Obviously an overhype as the wood is fairly available and the price is not too bad.  Less than 10 bucks for enough for a knife handle.  It is easy to work but does not stay that pinkish color for long.

post #37 of 59

Either one of these.  First is a yanagi with the hamon line manipulated to look like the moon rising over Mt. Fuji, with my favorite custom handle option:

 

 

Or a sakimaru (sword tip) takohiki from Konosuke.  I would probably never use it, but its looks haunt me (you can tell I have a thing about the handles):

post #38 of 59
Quote:
Originally Posted by jimbo68 View Post

I've seen pink ivory handles on knives other than kitchen knives and worked some with the wood.  At one point the claim was made that there were only 6 trees left in the world.  Obviously an overhype as the wood is fairly available and the price is not too bad.  Less than 10 bucks for enough for a knife handle.  It is easy to work but does not stay that pinkish color for long.

I would love to have a 8  or 10  inch chef knife with that wood. I didn't know about the the color changing. ( you can't treat the wood with something ?)

One of our members (JackBlack- a very good review)  wrote an article on a 9' chef knife and what I think is cool about it is the handle, nice colors. Its great to have a knife that cuts great but to have the handle with the same appeal is a bonus.

 

@ Phase: nice knives

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #39 of 59

Chef Petals,

 

If it's any comfort, you already have knives better than the New West Fusion 2.0 reviewed by Chef Joe George, aka JackBlack.  Chef Joe is a good writer, and clearly a very good cook, but I disagree with him about the knives. 

 

New West knives are okay, but they aren't really all that great compared to a great many other knives for the same ($270 for an 8" knife without dimples, $240 for a 9" knife with dimples) or less money.  Unless, that is, you're moving to a New West from a German knife, in which case it's going to feel revolutionary. 

 

But compared to slightly better than entry level, high-end, Japanese made, western style, French profiled, western handled knives like the Kagayaki CarboNext (a steal at $105), Kikuichi TKC ($170), it's barely ordinary; and compared to a western handled laser like knives made by Gesshin Ginga and Konsuke, it's a tub of lard. 

 

The best part of the New West is not the knife itself, but that it represents a new movement in knife making.  It's designed and made like Japanese made western style knife, from an alloy which is good as the alloys used in Japanese made, but with better F&F, and made in North America (the Fusion 2.0 is made by Lamson). 

 

FWIW, New West uses a laminated wood handle in which the scales are dyed in different colors for what's called a "frost" effect.  It's pretty common in pocket knifes, and I expect you can find other knives with similar handles if you look. 

 

BDL


Edited by boar_d_laze - 12/7/12 at 10:24am
post #40 of 59
Some beautiful examples, and the older more unusual ones always seem to catch my eye. Doesn't really matter how much attention grabbing "bling" it has as much as an obvious attention to detail and custom design that often come from a hand made product produced by a true craftsman who's heart was obviously part of the process and resulting in a product where profit and quantity did not dictate design, materials, and quality.

Sure I like and enjoy a quality well made production product like the Konosuke HD I currently own and use often as possible, and it was my wish for knife in the past (still can not find anything I do not like about it) but much as it is a well designed excellent performing knife that is beautiful in it's own right it is not in my thoughts a fantasy knife in the same way as some of the custom hand made (in old tradition etc) fully unique knives by custom makers etc that sell for literally thousands more.

But i guess it would be difficult and unfair to compare them, and think of it like the diamond on a piece of jewelry to the diamonds on a high end cutting blade.

Could it be called functional art lol.

Soon as I read this thread I thought of an old hunting knife I own that was hand made in Germany (though I assume still a production item for its time) called a Puma White Hunter that has never been used. I am sure that if the person who gifted it to me included the original box and paper work it would be someone's fantasy because they seem to sell for insane prices for those from the 50's in pristine condition with all the originals etc, but for me it is just something to be admired and also a reminder of just how quality and workmanship has evolved over the years.

Plus it is cool to own something that is older than i am, and see just how long non stainless carbon steel blades can stay nice and polished looking if well cared for and not actually used lol.

Still its not my fantasy knife because of it's design and lack of function for me.

I am still trying to figure out my true fantasy knife, but if its coming from a genie I would have to think it would be nice to include a well experienced cook on the end of it so I could enjoy its beauty and function as much as a great tasting meal that was prepared by someone besides myself biggrin.gif

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #41 of 59
Not trying to be all like "I want this knife because it's so expensive", but I really want this knife by Mac.
http://www.macknife.com/kitchen/products-by-series/117-se-kk-225-japanese-series-225mm-kakugata-usuba.html
post #42 of 59

The knife is only as good as the chef using it.  Better to have a good chef with a lousy knife than a lousy chef with a good knife.

post #43 of 59

Here's an old Ontario 12" model 1953 in 1095 carbon I just did a refurb on.  I thinned the blade, band sawed a tang and machi and made a handle from black ash and box elder burls.  I ground two angles and the cutting edge is @ 3mm wide.  It's a big honkin' knife - bigger than the 240mm or 10" gyuto types I'm used to.

 

1000

 

1000

post #44 of 59

 You managed to inlay the burl ? nice work.

 

@ Lenny: lol  I agree, let's call it funtional art. And be careful what you wish for ....just may....

 

 

Quote:

The best part of the New West is not the knife itself, but that it represents a new movement in knife making.  It's designed and made like Japanese made western style knife, from an alloy which is good as the alloys used in Japanese made, but with better F&F, and made in North America (the Fusion 2.0 is made by Lamson). 

 

I didn't know that. The ' frost '  effect is a new term for me as well. I was trying to look for a video on that process but could not find one.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #45 of 59

Chef Petals,

 

Some night when you can't sleep, watch the "Knife Channel" or "Cutlery Corner," and you'll see plenty.  In the meantime take a look at this supplier's page to get an idea of the sorts of two, three and even four color laminates which are available for knife makers: http://ajh-knives.com/laminat.html

 

It seems I was wrong about how common the term "frost" was in terms of describing multi-colored, laminated wood knife handles.  All I can say is that there were nights I could not sleep and ended up watching Cutlery Corner and fell victim to red-neck home-schooling.  I take full responsibility but refuse to accept any consequences. 

 

I'm buying myself a completely unnecessary knife for Hanukkah, but not from TV.  You, on the other hand, NEED a new knife.  Inform the appropriate Santa or Hanukkah Harry as the case may be. 

 

Joyeux Noel,

BDL

post #46 of 59
" I take full responsibility but refuse to accept any consequences."

Lmao biggrin.gif

Are you certain you were not by chance a judge.

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #47 of 59

 

Oh. My. God.  I forgot about this knife.  I have never seen a more beautifully polished mirrored kasumi knife.

post #48 of 59
" @ Lenny: lol I agree, let's call it funtional art. And be careful what you wish for ....just may...."

Have to be aware of that, always wink.gif

One thing I will add to the fantasy is how for me at least it is not going to be one of the knives that I often find when searching on the net where I read my way down the spec's thinking I'm looking at a nice limited production knife that could be a nice addition until I reach the bottom & find it is going for $2-3k.

Sorry but thats just nuts, and I think we all could fulfill another more important fantasy with that kind of cash smile.gif

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #49 of 59

I was always curious about these Scimitar looking knives.  I picked up an old Dexter and after a good cleaning, a little conversion work and a new handle I'm very satisfied with the result.  I can scratch another one off my list - I can also be a Pirate next Halloween -   thumb.gif

 

1000


Edited by Mike9 - 12/17/12 at 8:47pm
post #50 of 59

My Fantasy Knife would be this one from Bob Kramer.  Absolutely beautiful!   Especially for an Amateur (learned by doing @ home) Chef.

 

 

1000

post #51 of 59

Professional breaking knives have that shape.  They work well for breaking down sides into primals.

Quote:
Originally Posted by Mike9 View Post

I was always curious about these Scimitar looking knives.  I picked up an old Dexter and after a good cleaning, a little conversion work and a new handle I'm very satisfied with the result.  I can scratch another one off my list - I can also be a Pirate next Halloween -   thumb.gif

 

1000

post #52 of 59

Those breaking knives and scimitars are also the perfect blade (IMO) for breaking down whole salmon in a heartbeat. I'd never be with out one.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #53 of 59
I'd love to own a 270mm Nenox
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #54 of 59
Quote:
Originally Posted by trooper View Post

I'd love to own a 270mm Nenox

maybe not so much after reading this:

http://zknives.com/knives/kitchen/ktknv/nenox/nenoxgy270.shtml

post #55 of 59
Quote:
Originally Posted by Rick Alan View Post

maybe not so much after reading this:
http://zknives.com/knives/kitchen/ktknv/nenox/nenoxgy270.shtml

:-( It is the only knife I've seen that I would buy on looks alone. But another few hundred would get an immersion heater too. Thanks for the link!
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #56 of 59
It is not exactly a fantasy knife, but a dream knife, as I happen to dream about it. A Trompette Sabatier from the 1890's a friend asked me to clean up. He agreed with me using it for some time in my humble home kitchen. Some 290mm length left, width still 45mm. The original handle had been replaced by a file handle.
Curiously, the use of this very large blade made me eventually get comfortable with my own 240mm Misono Dragon.
The Trompette wasn't very thin, but cuts so smoothly. I didn't want to thin it because I suspected some overgrind behind the edge. I've put a slightly asymmetric edge on it that works best for me, my friend preferred a strict symmetry he is used to. I loved his comment: it's a good edge, but not mine.

http://postimg.org/image/yod2qe1wf/
post #57 of 59

At least that looks like a very good "old file handle."

 

Rick

post #58 of 59
That file handle didn't disturb the blade's balance, it was well chosen. But the original rat tail construction was lost.
post #59 of 59

Just about anything from this page… though the whole matching set would be sweet!!

 

http://japanesechefsknife.com/Page2.html#KHSeries

 

"No well engineered plan survives contact with reality"   me… c. 1997

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"No well engineered plan survives contact with reality"   me… c. 1997

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