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Spun some chook legs Sent from my SM-T835 using Tapatalk

Wustof knives are excellent knives as far as German knives go. German steel is softer, which makes them easier to maintain, and sharpen. You’ll never get a German steel knife as sharp as a Japanese knife, but it’s much easier to sharpen to get back to its best. They’re better for hard jobs that are more of a hacking motion. There’s been posts about Japanese steel, white and blue are the most prevalent in the carbon steel world, the difference is basically hardness. Blue and white are different..no one is “better”than the other. Blue is harder, holds its edge longer, assuming everything is equal, it’s also more brittle, making it a bit more fragile. White steel is a bit softer, less brittle, but also easier to sharpen to a screaming edge, to the point that there are plenty of forgers that will only use white steel. I must apologize, I’m more into knives that many would never care to have, so often I comment on things that many don’t care to venture towards, but I do have thoughts if anyone cares to go down this rabbit hole. Sent from my iPhone using Tapatalk

I'll come clean. I use Wusthof knives and have for years. I know next to nothing about metallurgy but, I have no problem keeping an edge on these to the point where friends and family are scared of them...which is completely backwards.

BUT, "it will kill." As promised Troble I ventured back to the store where all those ancient knives were last I saw them,... the pile was gone. I did however manage a few pieces I thought were going to work around the grills, so for around $30 these pieces came home with me. The knife is 13 1/2" inches, 1/16" Carbon steel from point to tang, the condition showed no chips, and it remarkably was still holding an edge. It has a mahogany handle increasing the overall length to 18 1/4 inches. I'll clean the edge up on the belt sander and finish with a stone,,$18. This knife is a carver so brisket and turkey are what it will probably be destined for. The large (Lamson) fork had some nice detail, great patina and popping brass rivet work with a hard wood handle, $6. The little fork was just unique, having mid century modern look it cried to be taken, $4. Remember, it's not the prettiest knife that's remembered at the BBQ, it's the one that did the job & was the sharpest.

While that rule only applies to cooks, I regret that we didn't take any pictures of the actual meeting over beers. But, I have witnesses! This will have to suffice, a picture of the goodies from Syracuse.

Pics or it didn't happen.

When buying a knife, some may consider it an obligation and not the purchase of an essential tool. Once I gained more knowledge, I began to appreciate them more. The learning curve was steep and the knowledge base vast. My education led me to think of my knives as family heirlooms. Heirlooms that will be passed on and enjoyed by other family members long after I'm gone. They have scars, stories and memories that will be shared for years; just like Grandma's cast iron pan. Lastly, I love my Japanese knives but there are great knives made everywhere. The artisans that made my gyotu have a wait list of over 50 months and they're in Georgia Sent from my SM-G973W using Tapatalk

@tekobo - I've been hugged! Was fun finally meeting Jon. His sister came along, too, whom I've met several times before. We had some tasty beers and a good long chat. For a short time, the lockdown was shoved into the background! @Jon B. - way too generous with the cooking supplies. But Thank You for the largesse!

Looks like your son is a great backup and can step in at a moments notice! I used to play water polo...until my horse drowned.

Awesome. When you send your son over the seas to the UK when all of this COVID stuff is over, we would be very happy to have him stay and practice his skills on us!

I’m batching at the moment with my 13 y.o. son while wife and daughter are off to a water polo comp. My son asked for a steak for dinner so I picked up a couple of t bones on the way home, lit the fire, position the lid at 3/4 open and went for a run. Is this the perfect grilling fire? When I came home about an hour later, my son had seasoned and cooked these. I guess he was hungry and had been watching my behaviours at home after all? It looks like I may have someone to leave the KK to..... assuming it out lives me. Sent from my iPhone using Tapatalk

My Sister and Mom live in the same town as Tony B. We have been trying to meet up for years. My Sister and her son's fiancée have met Tony before but not me. Two ships passing in the night!!! I would come into town and he would be off at a beer conference somewhere. Tomorrow I finally get to meet the famous Tony B.!!!!! I came into town Sunday to visit Mom, gave Tony a ring and we are meeting tomorrow at his local tavern (all proper Covid rules being followed) for the introduction of a new beer. I can assure you a few KK Forum tall tales and BBQ lies will be told!!!! A quick side story........About 4 years ago we were moving Mom out of her apartment into an assisted living apartment near my sister. My nephew's girlfriend (now fiancée) rode with me in my van while the nephew drove the moving truck. It was the first time I met her and we were making small talk during the hour and half drive. She told me she was a teacher but worked part time at a local brewery/tavern. I happened to mention having a BBQ buddy in her town who was was a big home beer brewer. Mention to her that his name was Tony. She looked at me funny and asked what Tony looked like. I had seen a photo of Tony that he had posted once and did my best to describe him (he looks like a young Tom Selleck). She filled in a few of the gaps of my description and when I agreed, she says.....I know Tony. He comes in with the local brew masters club every month. Talk about a small world!!!! Looking forward to tomorrow.

It was actually said tongue in cheek, I didn't mean for it to be taken literally. 🙂

5698k, I agree. Wusthof and Henckel were the standard when I started in the kitchen. Paul felt obligated to "confess" he has them in his kitchen. It's all good Paul haha j/k. When it comes to rough knife work, the Germans have it cornered. They're like a Timex. Take a likkin' - keep on tikkin' My Japanese knife broke Sent from my SM-G973W using Tapatalk

Tee hee. I feel like an interloper in this knife conversation but I have returned for a few reasons: 1. To thank @troble for starting this thread 2. To say that I woke up especially happy this morning. For a few years I have been dogmatic about using my two go-to knives and nothing else. It was great to be free of clutter but now I have decided that I will go into our knife store and pick out one to be a guest knife each month. We have some we bought in Japan and some that we bought direct from a knife maker in India. It will be fun to discover their various characteristics. 3. To say that we will get a knife sharpener but I don't yet know which. White smoke pending. The Husband seems to trust the You Tube guy that he found. Apparently he is a Green Bay fan like my husband. It takes all sorts.

You have done more things right than light the grill, Basher.

I think like most things with a following, this a rabbit hole topic! A bug? No, that's an Easter Egg. Well done for finding it, just don't tell anyone else and spoil the surprise. At what point does patina add value to a knife? Or does it ever? In classic cars, original paint and patina are authenticity and are sought after. Same applies to guitars. The concept of 'relicing' a guitar is something that I just don't understand. Well, I do but I don't and wouldn't pay for it. Maybe there is an opportunity to sell authentic patina - I'm happy to offer my services free of charge. It'll take about 2-5 years per knife but I can guarantee the authentic signs of use when returned...

I'm looking forward to meeting the famous Jon B, as well.

@tony b I don’t think so. I usually cook my brisket at 235-240 but maybe you’re right

I think this thread has taken on a life of its own. Sorry @Troble, hope you don't mind. I know the channel that you're talking about. Has Mr Tekobo been assigned to research willingly or was he ordered? 😆