I'm thinking of starting GAS-aholics anonymous

Landshark

PhotoDog
Jul 15, 2010
SoCal
Bob
Too be honest, those two have sort of fallen into collector status,(they have more than doubled in value since I bought them) so I use them rarely, and have them professionally sharpened, for most of the rest I sharpen myself with assorted stones by hand, there is a device called Edge Pro which does a very good job using stones in a locked angle if one is concerned with free handing, of the way too many,(56) the following are some of the ones I use most everyday, :
This probably my favorite go to knife, big sharp and holds an amazing edge, it is made from hammered tool steel: Yoshikane Wa-Gyuto 270mm
View attachment 48704
next for a smaller knife, that is custom made in Canada from some Japanese super steel is: Haslinger BG-42 New Gen Chef’s 152mm
View attachment 48705
for a pairing knife I use a standard Shun
View attachment 48706
for sushi, sashimi or any uncooked protein, most knifes are made of layered steel this large knife one is hand forged from a single piece: Masamoto Honyaki Gyokuhakuko HS Yanagiba 300mm
http://i148.photobucket.com/albums/s39/abcphotowest/MasamotoHonyaki.jpg
and for slicing cooked things again from super steel: Nenox S-1 Sujihiki 285mm
View attachment 48707



Darn you Bob!!! Now I'm going to have to start looking at knives. It'll eat into my camera budget!

Those two knives sure look pretty cool, especially the first one!

Do you sharpen them yourself? If so, how do you do it?
 

Landshark

PhotoDog
Jul 15, 2010
SoCal
Bob
Here are some more
This one looks like a small clever but is a vegetable slice, very sharp very thin, hand made by an artist Shigefusa Suminagashi Nakiri 165mm
View attachment 48712
This is a cleaver with a custom handle by a friend who has sadly passed away Sugimoto Chuka Bocho #7 225mm
View attachment 48713
This one is made in a western style but in the traditional way by a family that made swords in the past
View attachment 48714
another sushi knife hand made collector piece made by another older artist, Suisin Master Doi Limited Edition #16 Ao-ko Hayate 300mm
View attachment 48715
This one is a traditional style small deba or aji made heavier fro trimming fish or chicken;Yoshikane Damascus Aji 127mm
View attachment 48716
last one this is a westen style meat trimming knife; Glestain Garasuki 190mm
View attachment 48717
 
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Landshark

PhotoDog
Jul 15, 2010
SoCal
Bob
At least with the knives and cameras I use them a lot and actually may have some talent with using them but this next one is the more troubling because I like them a lot even though I pretty much suck at using them and because my improvement has been so slow I have convinced myself not only to not acquire any more but to actually sell at least one, Electric guitars.
A Gibson 1957 LP CS VOS, PRS SC245, PRS McCarty Korina, PRS DGT, Fender CS Eric Clapton Strat
View attachment 48718
 
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