/ck/ - Food & Cooking

>>9764280
>post your chef knife
Which one exactly?

>>9353247
Here are the best pieces of my collection. There are some pretty nice Japanese knives in the boxes on the left - F. Dick 1798, Hattori, Hiromoto, Fujuwara, Miyabi, Yaxell, Tojiro ... I had some of them hand thinned and polished by a master bladesmith (Jürgen Schanz).

I took up cooking mostly because I'm a knife aficionado (have been all my life) and cooking allows me to legitimately fondle razor sharp giant blades every day if I want to. I also like good food, a lot (6'3'', 280lbs). I like the knife threads and reading the /alk/ threads, they make me feel so much better about myself.

Some of the better knives of my collection. I have had a coupe of them professionally thinned and polished by master bladesmith Jürgen Schanz, a huge leap in performance and surprisingly cheap at about 15€ per knife, without shipping.