Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Finished my knife collection and leather roll
jdMyers
Posts: 1,339
Actually started from a ad pop up. Say something about my work.
Ended up trying 2 then the rest. S35v stainless, my choice on finish, metal, color, handles, sizes and style. Literally made specifically what I asked for including edge profile and angle of sharpening. Came with leather sheaths too. Used and sent several examples of what i liked. Wish I was more creative in handle colors but that's it.
Tickled
Ended up trying 2 then the rest. S35v stainless, my choice on finish, metal, color, handles, sizes and style. Literally made specifically what I asked for including edge profile and angle of sharpening. Came with leather sheaths too. Used and sent several examples of what i liked. Wish I was more creative in handle colors but that's it.
Tickled
Columbus, Ohio
Comments
-
-
How do they fell. They are pretty
-
They are balanced well. The long Arabian style cut thru the ribs and turkey I did like butter. The chef knife is well balanced. I was nervous about the hammered effect against my knuckles when doing onions and mushrooms but it's so sharp didn't notice. Brisket knife did well. Boning knife a little thick. Not as much flex as I'd like. Had I thought about it I would have just made that black and thinner. Like them though.
Columbus, Ohio -
I didn't see the brand or website in your original post. I'm good on knives, would still like to check out
-
I can't understand how you can sharpen a smooth edge when the grantons appear to go right to the edge on some of those knives.
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
-
They stop short of the edge thru and thru. The photo angle doesn't help.Botch said:I can't understand how you can sharpen a smooth edge when the grantons appear to go right to the edge on some of those knives.Columbus, Ohio -
Nice knives. I have those same forks.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
-
BRAGGART! Mine don't have that fancy handle design!shtgunal3 said:Nice knives. I have those same forks.
Re-gasketing the USA one yard at a time
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum