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I carry a Strider SNG when out on camping trips or wheeling . Have tried a ton from Spyderco to Benchmade to Sebenza ... always come back to these

Blade is indestructible .. has a lifetime warranty if you break it .. and just fits the hand well


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My wife got me a Benchmade 940 (early Christmas present)! I've wanted one for years but couldn't justify spending the money on one for myself. I love it!IMG_20181117_152500.jpgIMG_20181117_152523.jpgIMG_20181121_172246.jpg

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Quick turn around right now from Benchmade. Ordered not even a week ago. My brother in laws gift came in today. Of course I opened it and now I’m thinking of keeping it for myself and just giving the fucker a tie or some shit. lol

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Custom mini crooked river
 
Reaching out to the knife guys for suggestions... I’d like to buy my Wife a nice cooking knife for Xmas... Like me, she likes a good knife so I’m thinking a Shun Santoku..... What are your guys opinions on the 7” vs 5.5.... The 5.5 seems more nimble for everyday tasks (we have a cheap one with a broken tip) but I’m leaning towards the 7”....

The Western Chefs seems cool too and comes more to a point... but I like the look and feel of a Santoku more...

Also, Straight handle vs the slightly curved?

Any thoughts? Thanks.

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^^^Bump.. Someone here must have a Shun..
I have years of experience with these types of knives, smaller is better for control. You probably don't want larger for a santoku, leave that work up to a chef knife. Shun are great blades, but all blades get dull so get a good stone with it if you don't have one. Handles are all up to the users preference.
 
I have years of experience with these types of knives, smaller is better for control. You probably don't want larger for a santoku, leave that work up to a chef knife. Shun are great blades, but all blades get dull so get a good stone with it if you don't have one. Handles are all up to the users preference.

I agree on the smaller blade. I’m going to go get it this week... I have a good set of the DMT “stones”... thanks for the advice.
 
Reaching out to the knife guys for suggestions... I’d like to buy my Wife a nice cooking knife for Xmas... Like me, she likes a good knife so I’m thinking a Shun Santoku..... What are your guys opinions on the 7” vs 5.5.... The 5.5 seems more nimble for everyday tasks (we have a cheap one with a broken tip) but I’m leaning towards the 7”....

The Western Chefs seems cool too and comes more to a point... but I like the look and feel of a Santoku more...

Also, Straight handle vs the slightly curved?

Any thoughts? Thanks.

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I don’t think you could go wrong either way. But personally, I rarely even use my santoku. Out of my set I really only use the chef, carving and paring. It’s personal preference in my case but just giving my opinion. Never owned Shun so I can’t vouch for them but haven’t heard anything bad. My knives are all Wusthof.


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