#(knives)

[theaut0psyoflily]

[nuevocleo]

Handle is sheoak and held on with epoxy and pins. Very pleased with how this came out as a first attempt at making a knife and really just like metal working in general

[faggotfungus]

KI MORA Swedish Fish Knife

Shaped like a Trout [Listing]

[morbidology]

A Corsican Vendetta knife with a floral design. The blade reads: “Che la mia ferita sia mortale” which roughly translates to: “May all your wounds be mortal.”

[memories-of-ancients]

Italian stiletto, 17th century

from Czerny's International Auction House

[shiftythrifting]

9/11 Knife from Tennessee

[knifeeater]

I never changed after that. I sought for nothing in the one great source of change which is humanity. [...] I was dead. And I was changeless. The story ended in Paris, as I've said.

Twofold reminders of the dying of Louis' humanity - Madeleine's turning (meaning Claudia's emancipation) and Claudia's death. With Claudia the last of Louis' humanity dies. The penthouse as total inertia. A lifeless static haunting in concrete, constant mortifying recreation. The interior designer hired was a sentimentalist.

[cpt-pop]

My Two Knives Doodles combined into one. Which one are you?

[surskip]

what if oatchi was there when you diced some vegetables to cook with your dinner

[shisasan]

[artist-rat]

I feel your breath upon my neck / a soft caress as cold as death

[anime-grimmy-art]

Wdym this isnt how ep 11 ended?

—————

Part 2 here

Part 3 here

[theglintofyourblade]

Dagger with Sheath | Turkish | 19th century | Met Museum

[fuckingrecipes]

Hey friend I basically learned to cook from you (you took all the intimidation out of it, and gave me my first meal that other people liked) so I come back like a decade later asking if you have any advice about knives. I don't love cooking but I recognize that the right tools make any task much more satisfying and also I am just so tired of my cheap knives going dull immediately so: what exactly is a "good knife"? Any advice on how to recognize one, and take care of it once acquired? Many many thanks.

Thank you so much, that's really heartwarming to hear <3

Regarding knives: I'm going to go over some basic care & maintenance that will help knives stay sharper, longer... and then some knife recommendations.

Always cut on a cutting board. Wood or plastic. Don't cut food against stone, metal, or glass as they'll fuck up the edge.

Don't use the sharp side of the knife to scrape food off the cutting board. If you wanna use the knife as a scraper, flip it over and use the non-sharpened edge.

Once or twice a year, sit down and sharpen all your knives.

Don't use those shitty little "knife sharpeners", they don't actually give the knife a good or stable edge. Instead, take 30 minutes to learn how to use a whetstone. They're shockingly easy to learn to use, and super effective. You can make a shitty $11 walmart knife razor sharp. Here's another video about it.

Ideally, you should hand wash and towel dry your knives right after you're finished prepping food with them. Best practice is to avoid leaving it in water to soak, and to avoid putting it in the dishwasher. Cleaning it immediately keeps the edge nice, longer, and heads off any rust or corrosion that can happen from leaving acidic juice on the metal.

ALL KNIVES need to be sharpened 2-3x per year if you're a home chef who cooks almost every night. 4-6 months of excellent sharpness, then becoming kinda dull, is normal for a good knife.

Even a $700 knife will eventually get dull and need sharpening, if you're using it frequently. Because knives are tools, they get used, and in being used the metal gets a little damaged. The edge rolls, dents, or gets chipped. So, it needs to be sharpened.

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This guy gives an EXCELLENT overview of knives.

You do not need to spend a ton of money for decent knives.

Victorinox and Mercer are solid workhorse brands that make good-quality knives, which you can get for between $20-$60 per knife. Really great for any home kitchen. Wusthof and Zwilling are a little more expensive, and even nicer quality. More expensive than that, and you're looking at high-carbon steels meant to be used by pros for hours and hours, every day. A home chef doesn't need that.

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There's a lot of specialty knives out there, but I always come back to the 8" chef's knife. Two chef's knives lets me cut raw meat with one, and everything else with the other.

I also have a cleaver and a bread knife for Melons/Bones and Bread respectively, and a small set of smooth-blade steak knives.

Tbh, most people think they have a shitty knife, but really they've just been using it for 3 years straight and never once sharpened it.

[alcrego]

Sofwar - Hardwar

April 2018.

At Makersplace.

[memories-of-ancients]

Ornate Roman pugio uncovered in 2019 near Haltern am See in what is now Germany. 1st-2nd century AD