"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

JTB_5 said:
I learned about it from a friend of mine who is into culinary arts. It is a classic English meal, from what he told me. My wife has made it and I think it tastes great. The kids like it too.
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Usually a way of using leftovers from Sunday lunch, and often served as part of a 'Full English Breakfast', particularly in London :thumbsup:

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Can't pass up an opportunity to display knives and cast iron skillets of all sizes... largest is a 15" cooking diameter and the smallest is 3". The knives are Marbles Ideal, Marbles Woodcraft, Marbles Bird & Trout, Schrade-Walden 147, J Marttiini puukko and a George Schrade Boy Scout Mess kit with wire jack knife, wire jack fork and a little spoon :)

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The only interesting cast iron is the one on the left... it is a WagnerWare Sidney -O- and after a little Google search I discovered it is a 1922-1959 model :D

- Kevin
 
veitsi_poika said:
Can't pass up an opportunity to display knives and cast iron skillets of all sizes... largest is a 15" cooking diameter and the smallest is 3". The knives are Marbles Ideal, Marbles Woodcraft, Marbles Bird & Trout, Schrade-Walden 147, J Marttiini puukko and a George Schrade Boy Scout Mess kit with wire jack knife, wire jack fork and a little spoon :)

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The only interesting cast iron is the one on the left... it is a WagnerWare Sidney -O- and after a little Google search I discovered it is a 1922-1959 model :D

- Kevin
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Never thought a discussion on cast iron would catch my interest and be enjoyable to me but this one sure has. veitsi_poika veitsi_poika nice cast iron but your kitchen knives caught my attention. I am using a mix-match of knives right now but am strongly considering purchasing a knife block with actual kitchen knives in it. Problem is most are junk or priced crazy high. My dedicated kitchen knives are a Buck 119 that I use for things like quartering chickens or slicing ham, turkey and the like. 2 GEC H20's I use for basic table knives cutting everything from steak to veggies on the plate, a bottom of the line Mora that I use for boning and general duty and I have to say that Mora for a $8.00 knife it is incredible. Finally the Enzo necker is my go to knife I love this knife and use it several times a day.
I have been looking closely at a Boker 7 piece set made of 440 steel with full tang construction right at $100. Have any of you had any experience with these or do you have any recommendations.

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I've always heard good thing about Russell Green River and Old Hickory kitchen knives, Randy. I'm not sure if they sell a set with a block, though.
 
r redden said:
Never thought a discussion on cast iron would catch my interest and be enjoyable to me but this one sure has. veitsi_poika veitsi_poika nice cast iron but your kitchen knives caught my attention. I am using a mix-match of knives right now but am strongly considering purchasing a knife block with actual kitchen knives in it. Problem is most are junk or priced crazy high. My dedicated kitchen knives are a Buck 119 that I use for things like quartering chickens or slicing ham, turkey and the like. 2 GEC H20's I use for basic table knives cutting everything from steak to veggies on the plate, a bottom of the line Mora that I use for boning and general duty and I have to say that Mora for a $8.00 knife it is incredible. Finally the Enzo necker is my go to knife I love this knife and use it several times a day.
I have been looking closely at a Boker 7 piece set made of 440 steel with full tang construction right at $100. Have any of you had any experience with these or do you have any recommendations.

6OuKRdH.jpg
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I've never had a good block set of knives, just used various cheap kitchen knives picked up here and there, and I confess that even though I always keep my pocketknives sharp, I neglect my kitchen knives terribly. However, last year I picked up a vintage ForgeCraft knife at an "antique mall" It's about 7", full tang, and I read somewhere that they ran the steel a little bit harder than Old Hickorys. I use it for all my cooking and it's easy to keep working sharp. Cool and funky vintage to match my Wagner Ware pan. :cool::thumbsup:
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r redden said:
Never thought a discussion on cast iron would catch my interest and be enjoyable to me but this one sure has. veitsi_poika veitsi_poika nice cast iron but your kitchen knives caught my attention. I am using a mix-match of knives right now but am strongly considering purchasing a knife block with actual kitchen knives in it. Problem is most are junk or priced crazy high. My dedicated kitchen knives are a Buck 119 that I use for things like quartering chickens or slicing ham, turkey and the like. 2 GEC H20's I use for basic table knives cutting everything from steak to veggies on the plate, a bottom of the line Mora that I use for boning and general duty and I have to say that Mora for a $8.00 knife it is incredible. Finally the Enzo necker is my go to knife I love this knife and use it several times a day.
I have been looking closely at a Boker 7 piece set made of 440 steel with full tang construction right at $100. Have any of you had any experience with these or do you have any recommendations.

6OuKRdH.jpg
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Your set of kitchen knives look fine to me Randy ;) We have a set of Henckel's kitchen knives with a block but they are CRAZY expensive... I didn't buy them, the wife did. Honestly if I were to buy a set I would get some Chicago Cutlery... at one point in time they were considered top of the line and now their price has come down to within the $100 range you mentioned. I spotted this set online for $70:

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- Kevin
 
Sorry for the interruptions folks. Always amusing when a fella who did not bother to read any of the site rules starts posting away. Had the wrong membership level, too. All cleaned up. I might even get a chance to read some threads in here tonight. It could happen.
 
I have a block of knives, Sabatier French ones I bought in France. But there's Sabatier and there's Sabatier I learned;) These are OK. What I did do a couple of years ago was buy a couple of Japanese kitchen knives direct from Japan, a Santoku and a smaller knife. They cost a bit but you can tell they're lifetime and more items, they just sing through everything.

But that's it, I need no more. Not the same with the pocket-knife disease I'm afraid :D:eek:;)
 
Speaking of Old Hickory sets, the only one I've ever seen is on the right. (Sorry about the cfl basement picture.)
(Also a pop riveter and a leather puncher for my sheath projects (I had some of each already but can't find them), some other stuff from the pop-riveter-can, and a sheath for one of my naked Utica Sportsmans.) All from the same estate sale for ca $12.
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I'm pretty eclectic with my kitchen knives. I have at least a full set of Gerbers up to 10" chef, a set of three Emerils (a trademark of Martha Stewart Living!), a couple of 6" Radas from the Knife Cave just before it closed, lots of carbon of various brands, but those are mostly in a box in the basement...
 
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