Random Jabber Jibber thread

Honey, that salmon is farmed & dyed for you. :mad:
"Fish are fed organic & natural feed"

Terrible for the environment & not so good for people consumption either.

:( it's the best that I can do right now.

One of my occasional treats is salmon sashimi. (How else justify my expensive specialist knives from Japan?)

I’ll trust farmed salmon for this but not wild-caught.

I can't do raw fish, tried many times. It's not a taste thing, it's that weird rubbery kinda texture.
 
I have placed a practical set of hand hammered , blue steel customs on my bucket list for years. My F. Dick and good German Henckels are still prized and fiercely protected.
First knife I bought as a junior in college was a nine-inch Henckels, the fancy “Zwilling” with the molded handle. I hacked at that fat bolster with a Dremel so I can sharpen the entire edge. It still gets called to duty when I have a chub or ground beef to divide, or a chicken to disarticulate.
 
First knife I bought as a junior in college was a nine-inch Henckels, the fancy “Zwilling” with the molded handle. I hacked at that fat bolster with a Dremel so I can sharpen the entire edge. It still gets called to duty when I have a chub or ground beef to divide, or a chicken to disarticulate.
This is my most prized. Built like 3# tank and never dull. Too large to use around the house much. But a good patina for it's true age. Check out the production number.
 

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This is my most prized. Built like 3# tank and never dull. Too large to use around the house much. But a good patina for it's true age. Check out the production number.
Now that is a brilliant example of the German blade style. I’ve coveted an F. Dick steel (love the Dickoron brand) but got me an Idahone ceramic instead. It does a great job finishing an edge when used very lightly.
 
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