Knife Love

[Jenise]

If it's possible for a knife to ooze sexuality, then here's the big O for me when it comes to knives.



I don't care if he has a job, I don't care about how many girlfriends he's had, I just love the way he looks and I must must must have him.

I think.

Jenise, that's knife LUST, not knife LOVE....LOL !

I must admit, I'm fairly enamoured with my Furis...

[Jenise]

No, Celia, not for us girls--it may only last a night, but it's love.

[David M. Bueker]

Stop it! That knife is scaring Laura. But then most knives are scaring Laura these days.

If it's possible for a knife to ooze sexuality, then here's the big O for me when it comes to knives.



I don't care if he has a job, I don't care about how many girlfriends he's had, I just love the way he looks and I must must must have him.

I think.

So, what brand is this knife, and what is it designed for?

If it's possible for a knife to ooze sexuality, then here's the big O for me when it comes to knives.



I don't care if he has a job, I don't care about how many girlfriends he's had, I just love the way he looks and I must must must have him.

I think.

It's a she, Jenise. And I'd do her.

I'm not sure about the tip though. But I can think of plenty other positions that would be a real ride.

rwj

[Jenise]

Cowboy, you want a ride? Behold the bread knife!

[Jenise]

Karen, they're made, or at least distributed by, Calphalon. It's called the Katana series, and Katana uses a core of VG-1 Japanese steel which is super hard and retains its edge, and wraps it in 32 layers of stainless steel in such a way that the layers shows off their fancy stripes.

Here's a close-up of the blade:



I've found quite a few raves for them. Only downside is a stronger inclination to rust, which you inhibit by cleaning them from time to time with some kind of Bar Keepers product.

Albino ruined me to mass-produced knives. My lady lives across the sea...

[img]http://watanabeblade.com/english/special/damascusgyuto1.jpg[/img]

[img]http://watanabeblade.com/english/special/cleaver.jpg[/img]

[img]http://watanabeblade.com/english/pro/kurouchi.jpg[/img]



Drool~

Cowboy, you want a ride? Behold the bread knife!

She was hot until I heard "Calphalon". I fear that the love affair may be over. This may be one of the ladies that I have to date for a while before I take her to bed.

rwj

Albino ruined me to mass-produced knives. My lady lives across the sea...


Drool~

Joe, do you own these knives? Now those are women that I simply MUST have! I was going to ask you what kind they were until I quoted the post. Then I saw the URL tag as Watana. I've heard of them and now must find some...no matter the cost.

rwj

Albino ruined me to mass-produced knives. My lady lives across the sea...


Drool~

Joe, do you own these knives? Now those are women that I simply MUST have! I was going to ask you what kind they were until I quoted the post. Then I saw the URL tag as Watana. I've heard of them and now must find some...no matter the cost.

rwj

Watanabe makes amazing knives. Check out this website.

http://www.watanabeblade.com/english/pro/index.htm

My Sashimi knife is Watanabe. The rest of my knives are a mixed bag. Albino, a german knife maker who sometimes posts in the FLDG (though I haven't seen him in a long time) turned me on to good handmade knives.

I'd love to have two of those Soba Kiri *chopchopchopchopchopchopchopchop*

Best,
Joe

Down girl!
Laminated knife--looks a lot like my Shun knives from Sur La Table, where they cost an arm and a leg. Maybe this type of knife is available somewhere for less than the cost of a limb, but then again, tis' the season...
I love the 3 I've got. ( I had 4 but one disappeared, dammit). They keep an edge longer than other knives. Kirk says they are harder to sharpen than most, knives, so that initial edge is hard to replicate. My very favorite is a mini sized chefs knife. I use it more than any other knife in my kitchen.

That "moiré silk" pattern comes from layering carbon into the steel in just about exactly the way that one makes puff pastry by layering butter into the dough -- you fold it over, flatten it out, fold it over, flatten it out. The technique is still used to make Samurai swords, and was used 1000 years ago to make Damascus steel in the middle east. I am not sure I completely approve of the Wikipedia article but here is the URL

http://en.wikipedia.org/wiki/Damascus_steel

It is very pretty but I don't like the tendency to rust.

I sent in a deposit for a Randall knife a year or 2 back. Nowhere near as sexy as the ones you are talking about but a hand-made knife that will hold a keen edge.

http://www.randallknives.com/catalog.ph ... etail&id=1

Frank

PS I went back and tried to look up when I ordered, probably it was December 2005. And at that time I was talking to Albino Tuosto in Switzerland. But none of his knife-blog links work any more, and when I Google him I learn about photography and sushi making but not about knives. He's the guy Joe Perry mentioned.

[Jenise]

Joe said:

My Sashimi knife is Watanabe. The rest of my knives are a mixed bag. Albino, a german knife maker who sometimes posts in the FLDG (though I haven't seen him in a long time) turned me on to good handmade knives.

Actually, he's Swiss (at least by virtue of where he lives), and a chef. He still posts from time to time, but these days under the name Tsunami.

[Jenise]

The Cowboy said:

She was hot until I heard "Calphalon". I fear that the love affair may be over. This may be one of the ladies that I have to date for a while before I take her to bed.

So if the hottie's from Manhattan or Soho you can do her in an instant, but if she's from the 'burbs you're not as interested? Oh Robert, it is not fair to blame the girl for her parents' sins!

[Jenise]

Down girl!
Laminated knife--looks a lot like my Shun knives from Sur La Table, where they cost an arm and a leg. Maybe this type of knife is available somewhere for less than the cost of a limb, but then again, tis' the season...

I love the 3 I've got. ( I had 4 but one disappeared, dammit). They keep an edge longer than other knives. Kirk says they are harder to sharpen than most, knives, so that initial edge is hard to replicate. My very favorite is a mini sized chefs knife. I use it more than any other knife in my kitchen.

One of the reviews I read compared these very favorably in quality to Shun but these cost less, and several reviewers (including a professional chef who keeps uses at home and doesn't dare take them into the hotel where she works because they're so good looking they'd get stolen) said they hold an edge very well. The only complaint I found was about the need to wash and dry them immediately after use to prevent rust.

I've found quite a few raves for them. Only downside is a stronger inclination to rust, which you inhibit by cleaning them from time to time with some kind of Bar Keepers product.

Jenise, I have used the Bar Keepers Friend product on SS cookware to amazing results. It cleans very very well, yet is not abrasive enough to leave scratch marks. I use the powder, and imagine that the liquid or creme would do equally as well. here is a link to their web page. http://www.barkeepersfriend.com/

[Jenise]

Bob, thanks for the link. I've never used their products, but I see some things there I could really use. Think I'll place me an order.

Joe said:

My Sashimi knife is Watanabe. The rest of my knives are a mixed bag. Albino, a german knife maker who sometimes posts in the FLDG (though I haven't seen him in a long time) turned me on to good handmade knives.

Actually, he's Swiss (at least by virtue of where he lives), and a chef. He still posts from time to time, but these days under the name Tsunami.

Doesn't he make his own knives too? I sometimes have trouble with everything he says...

Best,
Joe

The Cowboy said:

She was hot until I heard "Calphalon". I fear that the love affair may be over. This may be one of the ladies that I have to date for a while before I take her to bed.

So if the hottie's from Manhattan or Soho you can do her in an instant, but if she's from the 'burbs you're not as interested? Oh Robert, it is not fair to blame the girl for her parents' sins!

You can take the girl out of the 'burbs, but you can't take the 'burbs out of the girl!

[Jenise]

You can take the girl out of the 'burbs, but you can't take the 'burbs out of the girl!

So that's what's wrong with me.

If it's possible for a knife to ooze sexuality ...

All the stranger that in German it's considered a "neuter." Das Messer, der Loeffel, die Gabel -- the most notorious gender example in that particular tongue -- knife (neuter), spoon (masculine), fork (feminine) -- demonstrating yet again (as in the wine forum's "goût de roi" thread) there's no accounting for language.

This equipment can get fancy (and expensive) -- as a student I knew one fanatic, subscribed to American Blade magazine and returned from Japan with prized Samurai-type kitchen knives -- he'd hold one edge-up and drop a lemon broadside onto it -- without slowing any from free-fall, the lemon would fall through, microscopically bisected but still almost together. (A much less macabre demonstration than the swordfight scene at the end of one famous Kurusawa movie.)

Joe said:

My Sashimi knife is Watanabe. The rest of my knives are a mixed bag. Albino, a german knife maker who sometimes posts in the FLDG (though I haven't seen him in a long time) turned me on to good handmade knives.

Actually, he's Swiss (at least by virtue of where he lives), and a chef. He still posts from time to time, but these days under the name Tsunami.

Doesn't he make his own knives too? I sometimes have trouble with everything he says...

Best,
Joe

Albino lives in Lichtensteig, due south of Konstanz, and is very Swiss. He makes his own knives but a couple of years ago when he was on the Squires board he was desperately looking for excellent Sushi knives from Japan, which evidently is because he is also a chef. And, for what it's worth, a photographer.

http://www.fotocommunity.de/pc/account/myprofile/14907

That's the dude.

Frank