Got a Miyabi today, well three , just  absolute pieces of art to look at and feel right in the hand. Was planning to replace them with another set of wusthofs that did the job until I came across these in a review,  subsequent research had the interest going and a date with the David Jones glass cabinet.

My knife collection is rather tame

A few very beautiful Damascus blades,  several nice throwing knives ( and I still can't guarantee hitting the target every single time)

But my favorites are my Kukri and Karambit

How do you sharpen yours?

I use a lansky for the smaller ones
But the larger I just use an oil stone very carefully

Stropping is critical for a perfect sharp edge

Steak knife at dinner....

[quote author=Captain_Caveman link=1537188882/5#5 date=1537239562]I've got my good old wilson filleting knife. It's sharp and cuts fillets good.
I have a sure catch boning knife for the rib cages in bigger fish. Works well too. [/quote.

Have been really careful with filleting knives since I saw a guy slice a perfect filly off the palm of his hand at the boat ramp wash down area

Nasty stuff

Captain Caveman wrote on Sep 19^th, 2018 at 12:03pm:


I use a glove as well, I don't know if it's Kevlar or not.
It's white and you can't cut it at all
A little stiff to use though, but better to be awkward than opening up ones hand.

I work for a marine volunteer organisation and we have had to help several fishermen who have opened up their hands and thighs, why the thigh? I have never got a straight answer.
The worst one was off shore
A guy got his thumb taken off when the line wrapped around it and he caught a shark.

The things you see😨😨😨😨😨😨😨😨

Knives , especially blunt knives, should be treated with respect.
They will cut
And that cold feeling when it hits bone is something you never forget.

Mary Black wrote on Sep 19^th, 2018 at 4:51pm:


There are knives and there are knives.
I have throwing knives to practice target work
I have fighting knives to practice with for the weight
When fighting in training we use rubber practice knives,for obvious reasons.
I have knives for work, knives for boating, knives for hunting and knives for camping
Each is different and has a different purpose.
And every single "real" knife (as opposed to practice knives) are seriously sharp.

In the kitchen, my wife has kitchen knives
Generally stainless steel, which don't hold as good an edge as high carbon steel.
They are also less prone to rust and look better with no real effort.

My favorite knives are almost all high carbon or Damascus steel.
Which means regular cleaning and oiling.
But you can actually shave with most of them.

My work and fishing and hunting knives vary depending on their purpose
But maintenance is still critical.
Blood, salt water and dirt is really bad for a knife
And bones blunt them really quickly if you aren't careful

This is where the angle is important
Sharp angles are great for sharp edges
But blunt east and damagevamage easy
Less sharp angles, are tougher, but cannot get as sharp.

Knives is nice