Warren's knives

[wangspeed]

Thought I'd start a thread on my knives. Mostly self sharpened now.

http://farm3.static.flickr.com/2385/2044884048_e2288c1767_b.jpg

[wangspeed]

Yoshikane up close.

http://farm3.static.flickr.com/2029/2044093941_eb3cedc8b1_b.jpg

[wangspeed]

Shortly after attending Dave's sharpening class:

http://farm3.static.flickr.com/2229/2044911146_57e212309e_b.jpg

[wangspeed]

My only Takeda

http://farm3.static.flickr.com/2254/2269717916_a2223b090f_b.jpg

[wangspeed]

Who doesn't love action shots? Chopping one of the orchids that I grow:

http://farm3.static.flickr.com/2408/2044883276_eef7c392e6_b.jpg

[Jannie]

Beautiful!!!

[wangspeed]

One from Butch:

http://farm3.static.flickr.com/2281/2044102961_696bf07ae7_b.jpg

[wangspeed]

I got this idea from Joe. Picked up a small cleaver from ebay and had it restored:

http://farm3.static.flickr.com/2340/2268927395_4cdf0a8bc0_b.jpg

[wangspeed]

Moritaka 200mm custom chukabocho. I'm actually trading this away, as I find that I do not use it very often.

http://farm3.static.flickr.com/2245/2269716298_e69d6df374_b.jpg

[wangspeed]

Fiance's favorite knife. I love it too, but I never get to use it if we're both in the kitchen at the same time. Guess that means I need another nakiri :D

http://farm3.static.flickr.com/2113/2044106041_293cefe8c1_b.jpg

[AlanSellers]

Very nice colletion so far Warren, from the pictures it looks like they are sharpened very well with a nice polish on the edges.

[sakeen7]

Nice looking edges, what brand is that nakiri?

[watercrawl]

Yeah, nice collection Warren!! :)

[Octaveman]

Great pics, man! Agree...nice looking edges too.

[designdog]

I agree as well! Maybe we should send our knives to Warren for sharpening ;) !

-ddog

[wangspeed]

Nice looking edges, what brand is that nakiri?

First, thanks for all the compliments folks! I've amassed a large collection of stones too, and managed to make it to PA to take Dave's east coast sharpening class. Very informative, and fixed a few issues and questions that I had.

The nakiri is a Kumadori Hamono. Not as hard as my AS stuff, but it's very nice. Plus, I must admit, I get lazy about wiping down sometimes, so being stainless is convenient.

Warren

[DwarvenChef]

ACK!!! To... much... chromium.....

Tell us more about the Takeda :p Ok-ok tell ME more about the takeda...

[wangspeed]

Lol DC. Well, the Yoshikane patinas quite a bit for a stainless. Does that make you feel any better? There were 3 blue/AS knives there (Dojo, Moritaka, Takeda). Still too little to keep the itching away?

I love using the Takeda when I'm just prepping a quick meal. I really do enjoy how thin it is, but I also think it's not that well made. It's all wavy in the middle of the blade, not near the edge. I know some people think that's character. I consider it flawed. Hey, what can I say though, it cuts great, and will continue to for years until I start getting to the wavy portions.

I'm looking forward to acquiring a Carter sometime. Thin and blue steel. Just what the doctor ordered.

Warren

[thombrogan]

Very nice knives, Warren!

Sorry to read your Takeda wasn't well made. :(

[wangspeed]

Don't get me wrong, like I said, it's my favorite knife for small jobs. I actually purchased it from someone on KF, knowing that Takedas can be somewhat inconsistent.

Functionally great, but it's just that aesthetically I think it's taking rustic too far. While it won't matter for now, it will eventually become a problem. I'm sure I'll want more knives well before that time anyways :p

Warren

[DwarvenChef]

Thats another reason I love the Takeda's, the hammer blows are all over the place. As long as the edge and structure of the knife is good... Cosmetic goofyness just adds to it :D