Chef Knives?

[SpeedyChix]

Im obsessed. Wusthof and Shun have nothing on hand made. Its all about the grinds (shape of the cutting edge) and how they perform.

This knife is a savage beast.

ill share more of my collection soon. its building like my bike collection.

Custom and/or handmade knives from the pros are wonderful tools to have in the kitchen. Our knife block reflects an interesting journey. It'll be great to see what you've assembled.

[mzilliox]

Custom and/or handmade knives from the pros are wonderful tools to have in the kitchen. Our knife block reflects an interesting journey. It'll be great to see what you've assembled.

sounds like you have a few... are they in here? if not care to share? I have what you may call, "a growing and cultivated collection of knives and stones", haha.

[SpeedyChix]

sounds like you have a few... are they in here? if not care to share? I have what you may call, "a growing and cultivated collection of knives and stones", haha.

There may be a couple pics but here's one I have handy from awhile back. The mix has changed some.

[skiezo]

I am very partial to the carbon knives from japan. I also have a couple SS for high acid foods.
The super blue steel gets sharper than razor sharp with little work. Most are single bevel for rt. handed folks. The SS w/ black handle is a real workhourse and edges easy and maintains quite well.
Using end grain cutting boards helps maintain an edge.

[COVRTDESIGN]

I'll post mine in a bit, but if anyone is looking for high end Japanese steel, check out Carbon Knife Co here in Denver. Great prices and gorgeous steel.

[mzilliox]

I'll post mine in a bit, but if anyone is looking for high end Japanese steel, check out Carbon Knife Co here in Denver. Great prices and gorgeous steel.

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im in chats with them about a couple rocks actually. good company.

more knives? i do have more knives, im a bit obsessed perhaps: Alexander Bazes 225 Gyuto (iron cladding over blue 2), Joel Adler 230 french chef (stainless cladding over 15n20 and 52100), Halcyon Forge 235mm Gyuto (wrought iron over 1.2519), Bryan Raquin Nakiri 165mm (Iron over his special carbon core steel), Red 5 Forge Cleaver 170mm (iron over blue 2 with nickel jacket).
[IMG]team kitchen knife by Matt.zilliox, on Flickr[/IMG]

[COVRTDESIGN]

This is my go to bag for daily work. The rest of my knives are still sitting in my toolbox at work while the restaurant sits closed and lonely.

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