Kitchen Cutlery (Pictures)

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Flea market find Ikea knife with bent divot in edge and marks on spine that indicate to me it's been hammered on. Thin spine of about 1/16"-3/32" and thin behind the edge. Should make a fine user in the kitchen once I remove the bent shoulders on the divot, which will get sharpened out eventually.
 
Khromo said:
Depending on who is translating, it might be cow knife, or beef knife. I think I picked up cow knife on a higher-end Japanese seller's site (meaning the seller is located in Japan), so I believe it is a legit term among the cognoscenti.

Cow knife sounds a lot more humorous to me than beef knife, and it is important that we retain our senses of humor around here. We don't want to start treating a hobby like a religion!
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Cow knife, or cow sword, is the meaning of the word "gyuto".
 
RokJok said:
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Flea market find Ikea knife with bent divot in edge and marks on spine that indicate to me it's been hammered on. Thin spine of about 1/16"-3/32" and thin behind the edge. Should make a fine user in the kitchen once I remove the bent shoulders on the divot, which will get sharpened out eventually.
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Good find buddy - to save a lot of graft I`d use an enginners file or rough carborundum stone on it first or it`ll be a long afternoon labour of love haha !
I`ve done knives like that on concrete paving slabs or stone walls before now when I was a bereft student.Just used light pressure and a bit of water.
I have this forged 6 inch - 1/8th inch thick - 15 oz Ikea chopper from the nineties RokJok - it`s brill and I think it was only a fiver ($6)
 
RokJok said:
New to me Chicago Cutlery American Chef AC66 & AC61 kitchen knives. I hadn't seen any of these curved handle models before. So I grabbed these two when I bumped into them at a thrift store. Quite comfortable in hand. 👍
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Nice! Those are also new to me, but I'll be looking for them at garage sales and thrift shops. Now, how to hide them from SWMBO...
 
RokJok said:
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New to me Chicago Cutlery American Chef AC66 & AC61 kitchen knives. I hadn't seen any of these curved handle models before. So I grabbed these two when I bumped into them at a thrift store. Quite comfortable in hand. 👍
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They`re two American classics RokJok RokJok and Aardvark Aardvark
- they`ll last a lifetime - good find buddy.
Me and the dragon are really trying to stop hoarding kitchen knives and scissors but I couldn`t resist some bargain vintage Sheffield cutlery the other day and I went a bit mad on shaving tackle last week - I`m naughty !
But I got my lady some rare vintage perfume from America so she`s over the moon now.
 
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VCM3 said:
Sanelli 18 cm Cucina aka Cooks knife

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Please visit to see more ,click the link below Thank You , -Vince
www.vcmcustomknives.com
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I love green knives Vince - I have a few English commercial knives from Granton in Sheffield ( est 1601 ) and Starrett but yours are gorgeous and mine are plain and utilitarian !
I do love my Granton slicers because there`s no vacuum at the blade edge so consequently negligible or no food adhesion - which speeds up prep in a pro kitch.
Just for size reference the top ones are twelves and fourteens in the top and bottom piccies. .

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roaduck said:
Gorgeous Vince - they knocks spots off mine haha !
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I'm thinking about getting a new ,bigger block. Slightly bigger That one holds a good amount if you'd like it I'll clean it up and send it if I pull the trigger on an upgrade . Also ,a tip John Boos butcher block Co they make this oil for the cutting boards Well I read the bottle it said it was good for wood kitchen tool handles,knives etc. Well I tried it ,best stuff for exactly this . I refurbed some older knives that came out of my grandfathers restaurant in Queens NYC in the 1940's . Honestly I just put it on there and it really worked wonders
 
They are beautiful Italian knives in a beautiful block in a beautiful kitchen - mine are a strange hodge podge in an old bespoke rustic oak box.
Nice one Vince a John Boos board has a good reputation - I had one in Kokomo Indy .
You`ll be delighted with a good endgrain 18" x 12" maple or something.
Mine`s a bespoke 15 lbs Rhino endgrain American Walnut 19 x 13" x 2" - I love it `cos it doesn`t show stains.
I think your old knives will come up great mate.
Good luck with your grandfather`s knives mate.

Just for a laugh I sharpened a silver dinner knife from Walker & Hall, Sheffield - 1940`s and erm it came up shaving sharp - I was flabbergasted - I couldn`t believe it - literally shaving with a butter knife - about 3 mins on a diamond #1000 8" x 3".
I put some black tape on the handle because I have 11 more and I want the naughty one to stand out for safety reasons haha !
 
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This is a Japanese deba, a fat cleaver of a kitchen tool with some very useful design features. The spine is almost 1/4" thick, and this clad Silver-3/Ginsan blade has a 150 mm. cutting edge, which is fairly short for a deba. Used for breaking down poultry and fish, including big fish! The edge will handle small bones easily.

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This is a left-handed deba; the long edge is next to the user's body. It is very easy to control in the correct hand, awkward in the wrong hand. It is usually sharpened with a small secondary bevel, and the tip is often sharpened to a finer angle than the heel area, which is used for the most brutal bone-breaking.

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I filed some radii behind the heel so I can choke up on the blade for better control.

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It is tough to see, but the long side is hollow ground, reminds me of a straight razor. It really works on food! You can break down chickens or big fish with authority!
 
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Very nice! I'd certainly grab one of those Imperial carvers, if I happened upon it. I have their bread knife, that has served me well for at least 40 years.
The handle of that poor CC slicer looks like it's been through a dishwasher or 2. Easily salvagable, though.
Congratulations.
 
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