MOPED ARMY

You know, I've never had like a middle road like the $60 knife. I have only had some pretty expensive ones and lots of very cheap ones. and there the difference is huge, but yea this is making me realize there's probaby some cheaper options in the range many don't explore.

I actually got most of my good knives from a really sad situation - a good friend who cooked often was in a skateboarding accident without a helmet, it was one of the worst days of my life waiting for that ambulance. After he fortunately recovered from the coma, he had lost the motor skills to use knives and suffers unpredictable seizures, so he gifted his cookware to me. Side note for sure but WEAR YOUR FUCKING HELMETS

We have German knives because Rebelle (who is German) points out that no one else can make "proper" knives. NO DISCUSSION.

I have learned that if you try those infomercial tricks of sawing through nails and cutting up old footwear then having a go at sawing through some wood and hacking down a small tree before returning to the kitchen to slice through tomatoes... you going to get in shyte trying that... just saying... (dont ask me how I know, but I do)

This sharpener works very well and is easy to use.

Victorinox is great. I first used Victorinox (other than a Swiss Army Knife) when I was commercial crabbing in the Aleutian Islands. We were required to have a deck knife on our person any time we were on deck. That way if we got tangled in line and drug overboard with a crab pot, we could cut ourself free. Plus we were constantly cutting line on deck for this, that, and the other. We used Victorinox serrated 3” knives; we would buy them by the case from the ship supply store. I’d go through two or three a week. It’s surprising how fast one of those tiny knives can cut through a three inch dock line.

I haven’t tried the Victorinox Chef’s knife, but I’ve heard it’s great. The only Victorinox on my knife rack is a little paring knife. Wicked lil tool.

I have one of these. Fiskars Norr.

I love the balance and the way it fits in my hand.

I actually grabbed one of these a few months back when i was getting some stuff from the kitchen supply place, on a whim, and i LOVE it. Same as the boning knife, the blade is so flexible and thin. It probably the 'most grabbed' knife in the block.

I also like that it cuts through cheese without sticking... i dunno why but my wusthof paring knife and a chicago paring knife i have both stick to cheese, but that dang victornox just slides right through it. It sounds dumb but i'm 'sconnie as fuck and we eat the fuck out some cheese in my house.

Also... i think you're right about 'what some people think is sharp' ... i know i'm one of those people... i could do better but i just don't really care. If i can slice a tomato without its guts blowing out, or an onion without the layers coming apart, i'm happy. I do notice it more when i'm butchering/boning out game... you spend 3 hours straight chopping away on a deer and you're gonna want your shit sharp. I need to figure out a better program for that, lasky? diamond? i hear a vote for the ceramic?

My hunting knives are always sharp before going into the woods.

Gutting a deer, a sharp knife opens them up like a light saber into a tauntaun. Splits the ribs with one gentle movement.

Processing, I use a razor sharp fillet knife. Don’t know why I settled on that. But I like the length and flexibility for parting it out.

Even butterfly my back strap steaks with the fillet knife.