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Posted: 3/27/2016 2:17:39 PM EDT
[Last Edit: Star_Scream]
Yes, I know there is a sub for knives but I see cool shit posted here in GD by people who aren't in the sub then forget what the title of the thread was and then get bored trying to search through every random knife related thread in GD.
This is what I usually carry for long bike rides: 
 A waved Spyderco Delica and a Kwaiken by Dynamik Blades aka Smithy 
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Posted: 8/14/2022 11:56:10 AM EDT
[#1]
Quote HistoryOriginally Posted By DFARM: This is what I'm sticking with. Lol Love em |
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Posted: 8/14/2022 11:56:48 AM EDT
[#2]
Quote HistoryOriginally Posted By sywagon: Stopped for gas today on the way down south and a Ferrari was pulled in gassing up. Three more arrived by the time we were done filling - asked us for some directions. It was cool they were just out and about getting used. Should have volunteered to be navigator. |
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Posted: 8/14/2022 11:57:32 AM EDT
[#3]
Quote HistoryOriginally Posted By SecretSquirell: Saw this at Costco earlier this year. It's a Volvo.  https://www.ar15.com/media/mediaFiles/204916/20220211_165725-2488513.jpg Prancing moose? Elk if you're fancy |
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Posted: 8/14/2022 11:58:13 AM EDT
[#4]
Quote HistoryOriginally Posted By rbb2: Going to try English muffins in the morning... https://i.imgur.com/N132Is9.jpg Great lighting Any bugs in it? |
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Posted: 8/14/2022 11:58:34 AM EDT
[#5]
  
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Posted: 8/14/2022 12:01:33 PM EDT
[#6]
Quote HistoryOriginally Posted By Star_Scream: Great lighting Any bugs in it? Bug free for the first attempt. |
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Posted: 8/14/2022 12:04:39 PM EDT
[#7]
Those muffins though!
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Posted: 8/14/2022 12:05:41 PM EDT
[Last Edit: sywagon]
[#8]
Mmm - makes great boozy coffee.
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Posted: 8/14/2022 12:18:03 PM EDT
[#9]
Quote HistoryOriginally Posted By sywagon: No vent though (presumably for the brakes). I'm going with just a badge. Quote HistoryOriginally Posted By sywagon: Originally Posted By SecretSquirell: Originally Posted By sywagon: Originally Posted By WIC: Basis for that supposition? I'm not disagreeing, I would just be a bit surprised. Exor/FCA/Stellantis holds the largest non public stake in Ferrari at about 23%, so not sure what the connection would be to Volvo, which is owned Zhejiang Geely Holding Group of China.  He's saying it is a badge on an actual Volvo though. Maybe this one? https://preview.redd.it/vb3v05r17fn11.jpg?auto=webp&s=072a61a783bc2792c668ab05c9919839f5563d96 Hahaha, that could've been it and would've made more sense than slapping a Ferrari emblem on a Vulva. It was definitely a Volvo. I was less than 20 feet from it and could see the large "Volvo" on the trunk. |
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Posted: 8/14/2022 12:19:23 PM EDT
[#10]
Quote HistoryOriginally Posted By MrSig239: Special Sunday Shiro carry. Not much going on today. Weather should be great! Have visitors coming over in the late morning. Good day to sit on the porch! I will have this with me for the day. https://www.ar15.com/media/mediaFiles/56211/Sundaycarry_JPG-2488582.JPG Nice. That Kickstop |
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Posted: 8/14/2022 12:19:48 PM EDT
[#11]
Quote HistoryOriginally Posted By MrSig239: Wake up sleepy heads! Egg sandwich on an onion bagel with cheese, tomato and salsa. https://www.ar15.com/media/mediaFiles/56211/IMG_2162_JPG-2488691.JPG And superb plating |
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Posted: 8/14/2022 12:21:42 PM EDT
[#12]
Quote HistoryOriginally Posted By mygreenkaw: Damn I need to get a bottle of the 114. I really enjoy the BIB granddad. Always like your photography style - cheers! He's definitely got a unique style |
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Posted: 8/14/2022 12:23:20 PM EDT
[#13]
Quote HistoryOriginally Posted By sywagon: Maybe you're thinking of Hoback / China? If memory serves me correctly old Medford said he's running magnacut super soft |
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Posted: 8/14/2022 12:47:14 PM EDT
[#14]
Quote HistoryOriginally Posted By Star_Scream: If memory serves me correctly old Medford said he's running magnacut super soft Well that's lame. I'm pretty sure Larrin said it really excels at 63-64, right? |
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Posted: 8/14/2022 1:13:01 PM EDT
[#15]
 Wife wanted to improve on last weeks breakfast. She crushed it. I left for work in a food coma |
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Posted: 8/14/2022 1:18:20 PM EDT
[#16]
Greetings again knife addicts! It’s been a while, I’m looking for a new boning knife for the kitchen I was leaning towards shun. What do you all recommend? Thanks
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Posted: 8/14/2022 1:22:42 PM EDT
[#17]
Quote HistoryOriginally Posted By Star_Scream: https://i.imgur.com/hw1V7Zo.jpeg Wife wanted to improve on last weeks breakfast. She crushed it. I left for work in a food coma That looks amazing! |
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Posted: 8/14/2022 1:38:22 PM EDT
[#18]
Quote HistoryOriginally Posted By rbb2: https://i.imgur.com/2hooRKt.jpg https://i.imgur.com/HtllXcW.jpg https://i.imgur.com/69bmQNP.jpg Looks like they came out great! |
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Posted: 8/14/2022 1:39:00 PM EDT
[#19]
Quote HistoryGreat pic! |
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Posted: 8/14/2022 1:40:24 PM EDT
[#20]
Quote HistoryOriginally Posted By Star_Scream: https://i.imgur.com/hw1V7Zo.jpeg Wife wanted to improve on last weeks breakfast. She crushed it. I left for work in a food coma Nice! |
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Posted: 8/14/2022 1:49:42 PM EDT
[#21]
Quote HistoryOriginally Posted By WTR_Warlord: Greetings again knife addicts! It’s been a while, I’m looking for a new boning knife for the kitchen I was leaning towards shun. What do you all recommend? Thanks Shun is a safe bet, though maybe a bit brittle for boning work unless you're careful. For true utility work I like the basic, food service type stuff. This is the one I got, mostly to tease the wife. 
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Posted: 8/14/2022 1:53:53 PM EDT
[Last Edit: sywagon]
[#22]
Quote HistoryOriginally Posted By WTR_Warlord: Greetings again knife addicts! It's been a while, I'm looking for a new boning knife for the kitchen I was leaning towards shun. What do you all recommend? Thanks   The one I got is OOS now, but they have the same thing with a western style rosewood handle that looks really nice too. https://www.chefknivestogo.com/kohaho151.html I really liked that it is HAP40 at 65 Rc - it is reasonably tough with great edge retention at that hardness. Otherwise there are a lot of other Honesuki options there. Also there is a slightly smaller Kohetsu petty with the eastern style handle like mine. |
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Posted: 8/14/2022 1:54:54 PM EDT
[#23]
Originally Posted By sywagon: Those muffins though! Originally Posted By MrSig239: Looks like they came out great! Thanks, they did! I'm actually starting another batch to cook up tonight and throw in the freezer, as the recipes say they freeze well so we'll give that a try. I'd done double batches of rolls the past few weeks to stock up a couple dozen of those in the freezer as well. I bought a 20 cubic foot upright freezer this summer to organize better and utilize the bigger garden harvest, so now meat goes in the chest freezer and other stuff in the upright. |
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Posted: 8/14/2022 1:57:33 PM EDT
[#24]
Quote HistoryOriginally Posted By rbb2: Shun is a safe bet, though maybe a bit brittle for boning work unless you're careful. For true utility work I like the basic, food service type stuff. This is the one I got, mostly to tease the wife. https://i.imgur.com/U6MZalP.jpg Quote HistoryOriginally Posted By rbb2: Originally Posted By WTR_Warlord: Greetings again knife addicts! It's been a while, I'm looking for a new boning knife for the kitchen I was leaning towards shun. What do you all recommend? Thanks Shun is a safe bet, though maybe a bit brittle for boning work unless you're careful. For true utility work I like the basic, food service type stuff. This is the one I got, mostly to tease the wife. https://i.imgur.com/U6MZalP.jpg |
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Posted: 8/14/2022 2:01:56 PM EDT
[#25]
Ha - review of the western one nails it and mentions Larrin too. Mine didn't have any finish issues though.
Would I buy this again? In a second. In fact the only reason I'm on the site today is to buy a Hap 40 Nakiri. HAP 40 is everthing good you've ever read about it, and the grind of this blade is great. HAP 40 tests (by Larrin) show it having about 85% of the edge retention of ZDP-189 and about 50% tougher. I can't wait to try Magna Cut steel (came out 4/21) with 70+% of ZDP's edge retention and 2 to 4 times it's toughness (depending on heat treat). CKTG checked all the boxes with this knife, especially the Hap 40 steel selection. I have a furniture hobby, so I'm picky about wood. The handle has a great shape and feel. The finish and sizing was off. Someone filed down the tang in one area after the knife was assembled, which left scratches on the tang and the wood finish. Nothing major but it shows some. Someone sanded the wood in a couple spots after it was stained (but b4 final finish coats) to bring its size in line with the tang and touched up the stain badly which leaves the handle a little 2 toned. As I said, I'd buy again. The steelwork is perfect and I didn't expect perfect fit and finish on the wood. |
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Posted: 8/14/2022 2:14:02 PM EDT
[#26]
Quote HistoryOriginally Posted By MrSig239: Great pic! Quote HistoryOriginally Posted By MrSig239: Great pic!  Check this out - https://www.ar15.com/forums/general/Sam-s-Club-SPAM-Classic-and-Less-Sodium-8ct-for-17-2-12-ea-/5-2577255/ |
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Posted: 8/14/2022 2:33:28 PM EDT
[#27]
Quote HistoryOriginally Posted By rbb2: Just doing my part for the climate, or some shit like that. Or, the kids wanted to pick them all up and I thought it would be funny to just leave them on the table like that for the wife to find.  Quote HistoryOriginally Posted By rbb2: Originally Posted By MaxxII: Prepping for some fresh Cicada muffins? Just doing my part for the climate, or some shit like that. Or, the kids wanted to pick them all up and I thought it would be funny to just leave them on the table like that for the wife to find. And how did that go? Cause I know how it would go in my house…I’d be beaten to death by a flip flop. |
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Posted: 8/14/2022 2:34:48 PM EDT
[#28]
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Posted: 8/14/2022 3:04:10 PM EDT
[#29]
Quote HistoryOriginally Posted By MaxxII: And how did that go? Cause I know how it would go in my house…I’d be beaten to death by a flip flop. She was mildly amused. |
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USA
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Posted: 8/14/2022 3:07:07 PM EDT
[#30]
@rbb2 excellent observation, the foolproof solution is to use indoor only sandals so you don’t get stung by sliding your feet into something in the middle of the night.
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Posted: 8/14/2022 3:07:09 PM EDT
[#31]
Quote HistoryOriginally Posted By rbb2: Shun is a safe bet, though maybe a bit brittle for boning work unless you're careful. For true utility work I like the basic, food service type stuff. This is the one I got, mostly to tease the wife. https://i.imgur.com/U6MZalP.jpg That’s funny, not a bad idea and could save some money. I just need something really sharp for trimming meats for the smoker. 
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Posted: 8/14/2022 3:08:40 PM EDT
[#32]
Quote HistoryOriginally Posted By sywagon: I looked hard at the Shun but have taken more toward traditional ones. I just recently got a Kohetsu HAP40 Honesuki and it is awesome. Honesuki are made for boning chickens but really useful outside of that. https://i.imgur.com/ObfvQr1.jpg https://i.imgur.com/tkkG8AK.jpg The one I got is OOS now, but they have the same thing with a western style rosewood handle that looks really nice too. https://www.chefknivestogo.com/kohaho151.html I really liked that it is HAP40 at 65 Rc - it is reasonably tough with great edge retention at that hardness. Otherwise there are a lot of other Honesuki options there. Also there is a slightly smaller Kohetsu petty with the eastern style handle like mine. That’s a beautiful collection, and seriously good looking knife! I hadn’t heard of this brand any idea how they compare to shun? |
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Posted: 8/14/2022 3:27:22 PM EDT
[#33]
Quote HistoryOriginally Posted By SecretSquirell: Hahaha, that could've been it and would've made more sense than slapping a Ferrari emblem on a Vulva. 
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Posted: 8/14/2022 3:34:37 PM EDT
[#34]
Quote HistoryOriginally Posted By rbb2: https://i.imgur.com/2hooRKt.jpg https://i.imgur.com/HtllXcW.jpg https://i.imgur.com/69bmQNP.jpg beautiful knife I was just looking into what the Morpheus is about last night. |
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Posted: 8/14/2022 3:35:31 PM EDT
[#35]
Quote Historya versatile bourbon |
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Posted: 8/14/2022 3:39:11 PM EDT
[#36]
Quote HistoryOriginally Posted By MaxxII: Stabby Stuff Sunday https://www.ar15.com/media/mediaFiles/199644/A1090372-B072-4CF1-878C-2826769883B8_jpe-2489012.JPG That's not yours. |
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Posted: 8/14/2022 3:41:35 PM EDT
[Last Edit: sywagon]
[#37]
Quote HistoryOriginally Posted By WTR_Warlord: That's a beautiful collection, and seriously good looking knife! I hadn't heard of this brand any idea how they compare to shun? Quote HistoryOriginally Posted By WTR_Warlord: Originally Posted By sywagon: I looked hard at the Shun but have taken more toward traditional ones. I just recently got a Kohetsu HAP40 Honesuki and it is awesome. Honesuki are made for boning chickens but really useful outside of that. https://i.imgur.com/ObfvQr1.jpg https://i.imgur.com/tkkG8AK.jpg The one I got is OOS now, but they have the same thing with a western style rosewood handle that looks really nice too. https://www.chefknivestogo.com/kohaho151.html I really liked that it is HAP40 at 65 Rc - it is reasonably tough with great edge retention at that hardness. Otherwise there are a lot of other Honesuki options there. Also there is a slightly smaller Kohetsu petty with the eastern style handle like mine. That's a beautiful collection, and seriously good looking knife! I hadn't heard of this brand any idea how they compare to shun? Shun are made in Japan in Seki and are mass produced Kai product (ZT, Kershaw) but high quality (if like my similar brands) with a good reputation. The Kohetsu is more of a small scale traditional type affair. The Kohetsus have a solid reputation for the heat treat, grinds, and blade geometry. I am much more drawn to the latter and it has been a versatile knife that gets used a lot for anything from cheese to tomatoes etc. etc.. I still need to get a chicken to process though to try out its original intended use. It is going to come down significantly to your tastes and the aesthetics. For perspective, if you post the Shun on Kitchenknifeforums you'll get cool to negative responses, whereas the Kohetsu would get nods. chefknivestogo is the first and usually last stop for Japanese kitchen knives. They also have a boning knife section. https://www.chefknivestogo.com/honesuki.html |
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Posted: 8/14/2022 3:46:13 PM EDT
[#38]
Quote HistoryOriginally Posted By rbb2: Shun is a safe bet, though maybe a bit brittle for boning work unless you're careful. For true utility work I like the basic, food service type stuff. This is the one I got, mostly to tease the wife. https://i.imgur.com/U6MZalP.jpg 
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Posted: 8/14/2022 3:51:44 PM EDT
[#39]
Quote HistoryOriginally Posted By Star_Scream: If memory serves me correctly old Medford said he's running magnacut super soft Quote HistoryOriginally Posted By Star_Scream: If memory serves me correctly old Medford said he's running magnacut super soft Originally Posted By rbb2: Well that's lame. I'm pretty sure Larrin said it really excels at 63-64, right? reddit drama may just be a mistake, may just be easing into it, to see how it performs, may prefer it because people will abuse it who knows, don't care yet |
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Posted: 8/14/2022 3:53:23 PM EDT
[#40]
Quote HistoryOriginally Posted By sywagon: I don't have any Shuns, but some of the other less traditional ones would be basically the same thing. VG-10 which seems ostensibly basically the same as Shun's proprietary VG-Max is very good kitchen knife steel and I've found it to hold an edge very well. In testing VG-10 is not as good of steel as the HAP-40 though in edge retention, but is less stainless. Mine is getting a nice patina now just on the core so it makes the hamon pop more and I like it for that. Shun are made in Japan in Seki and are mass produced Kai product (ZT, Kershaw) but high quality (if like my similar brands) with a good reputation. The Kohetsu is more of a small scale traditional type affair. The Kohetsus have a solid reputation for the heat treat, grinds, and blade geometry. I am much more drawn to the latter and it has been a versatile knife that gets used a lot for anything from cheese to tomatoes etc. etc.. I still need to get a chicken to process though to try out its original intended use. It is going to come down significantly to your tastes and the aesthetics. For perspective, if you post the Shun on Kitchenknifeforums you'll get cool to negative responses, whereas the Kohetsu would get nods. chefknivestogo is the first and usually last stop for Japanese kitchen knives. They also have a boning knife section. https://www.chefknivestogo.com/honesuki.html also... W I S C O N S I N ! ! ! |
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Posted: 8/14/2022 4:08:06 PM EDT
[#41]
Quote HistoryOriginally Posted By sywagon: I don't have any Shuns, but some of the other less traditional ones would be basically the same thing. VG-10 which seems ostensibly basically the same as Shun's proprietary VG-Max is very good kitchen knife steel and I've found it to hold an edge very well. In testing VG-10 is not as good of steel as the HAP-40 though in edge retention, but is less stainless. Mine is getting a nice patina now just on the core so it makes the hamon pop more and I like it for that. The others available there still with Aogami Super should also be a step up from Shun's. Shun are made in Japan in Seki and are mass produced Kai product (ZT, Kershaw) but high quality (if like my similar brands) with a good reputation. The Kohetsu is more of a small scale traditional type affair. The Kohetsus have a solid reputation for the heat treat, grinds, and blade geometry. I am much more drawn to the latter and it has been a versatile knife that gets used a lot for anything from cheese to tomatoes etc. etc.. I still need to get a chicken to process though to try out its original intended use. It is going to come down significantly to your tastes and the aesthetics. For perspective, if you post the Shun on Kitchenknifeforums you'll get cool to negative responses, whereas the Kohetsu would get nods. chefknivestogo is the first and usually last stop for Japanese kitchen knives. They also have a boning knife section. https://www.chefknivestogo.com/honesuki.html Thanks for all the good info I’m going to order the same one you have. I signed up to be notified when back in stock. |
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Posted: 8/14/2022 4:09:00 PM EDT
[#42]
Quote HistoryOriginally Posted By WIC: also... W I S C O N S I N ! ! ! Name change WIC? Your ACE mouse is doing well by the way almost daily carry to this day! |
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Posted: 8/14/2022 4:09:35 PM EDT
[#43]
Quote HistoryOriginally Posted By WIC: Parachute pants? No smart ass! Regular jeans. Holster and mag pouch go on the belt as you know. |
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Posted: 8/14/2022 4:10:12 PM EDT
[#44]
Quote HistoryOriginally Posted By WTR_Warlord: Thanks for all the good info I'm going to order the same one you have. I signed up to be notified when back in stock. Quote HistoryOriginally Posted By WTR_Warlord: Originally Posted By sywagon: I don't have any Shuns, but some of the other less traditional ones would be basically the same thing. VG-10 which seems ostensibly basically the same as Shun's proprietary VG-Max is very good kitchen knife steel and I've found it to hold an edge very well. In testing VG-10 is not as good of steel as the HAP-40 though in edge retention, but is less stainless. Mine is getting a nice patina now just on the core so it makes the hamon pop more and I like it for that. The others available there still with Aogami Super should also be a step up from Shun's. Shun are made in Japan in Seki and are mass produced Kai product (ZT, Kershaw) but high quality (if like my similar brands) with a good reputation. The Kohetsu is more of a small scale traditional type affair. The Kohetsus have a solid reputation for the heat treat, grinds, and blade geometry. I am much more drawn to the latter and it has been a versatile knife that gets used a lot for anything from cheese to tomatoes etc. etc.. I still need to get a chicken to process though to try out its original intended use. It is going to come down significantly to your tastes and the aesthetics. For perspective, if you post the Shun on Kitchenknifeforums you'll get cool to negative responses, whereas the Kohetsu would get nods. chefknivestogo is the first and usually last stop for Japanese kitchen knives. They also have a boning knife section. https://www.chefknivestogo.com/honesuki.html Thanks for all the good info I'm going to order the same one you have. I signed up to be notified when back in stock.  Hope it isn't a long wait! |
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Posted: 8/14/2022 4:11:53 PM EDT
[#45]
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Posted: 8/14/2022 4:24:13 PM EDT
[#46]
Quote HistoryOriginally Posted By WIC: I mean, isn't that the complaint of every child that is brought up to be a contributing member of society? I mean I work on a compound I guess but it doesn't feel the same |
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Posted: 8/14/2022 4:25:58 PM EDT
[#47]
Quote HistoryOriginally Posted By sywagon: Did not know Volvo was Chinese now He's saying it is a badge on an actual Volvo though. Maybe this one? https://preview.redd.it/vb3v05r17fn11.jpg?auto=webp&s=072a61a783bc2792c668ab05c9919839f5563d96 There it is! |
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Posted: 8/14/2022 4:27:47 PM EDT
[#48]
Quote HistoryOriginally Posted By rbb2: https://i.imgur.com/2hooRKt.jpg https://i.imgur.com/HtllXcW.jpg https://i.imgur.com/69bmQNP.jpg Sunday with a twist. Looks like you got the crumb close on the English muffins And that milling |
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Posted: 8/14/2022 4:27:58 PM EDT
[#49]
Quote HistoryOriginally Posted By rbb2: Bug free for the first attempt. Aww |
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Posted: 8/14/2022 4:37:04 PM EDT
[Last Edit: WIC]
[#50]
Quote HistoryOriginally Posted By WTR_Warlord: Name change WIC? Your ACE mouse is doing well by the way almost daily carry to this day! good. those knives beg to be used. Love the design. MGK as I recall asked when I was just going to finally change my handle to WIC, tipping me off to the fact that Arf now allows one handle change, so I did, since that is what everyone calls me anyways and it was getting too long every time I talk about myself in third person to write it all out. Which is a lot. ETA: And you must have changed yours...is there even any water by you? |
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