Knives and Sharpening

You need to get a Dick :+1:

Plenty to choose from around here :smiley:

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I got a 12" Dick a few years ago.
Bit of a mistake to be honest, it’s quite unwieldy.

Like the polish on the edges :ok_hand:

8" is definitely the balance between length and performance.

And back this gif comes again.
r83WAmU

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Innuendo aside, for knives it really is. Domestically, very little I prepare can’t be cut clean by an 8 inch blade and it’s still wieldy enough to do smaller things too.

The only upside to being forced to endure TK Maxx.

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funnily enough as part of a systematic replacement of some of my lesser used knives, I have just bought a Dick boning knife, a Wusthof paring knife and a 16cm Sentoku, to replace some crap I bought years ago.

Had a 20% off voucher at Nisbets

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com

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There is a joke about a nasty gash to be made here…

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you are the man with the incisive wit to cut through the crap jokes with the precision of a stiletto

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Stealth cunty shoe reference detected.

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nothing gets past you

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Your withering sarcasm wounds me deeply (although as deeply or painfully as a dick boning knife would).

:upside_down_face:

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Who wants a ban, then?

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Hi Pete! I was wondering when you might be along.

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Are they recommended? Might be a Christmas present for our head chef.

Yes, I like the Zwilling stuff, comparable to Wusthof etc. Not often you see them at a discount really, never mind more than 50% off.

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Here’s what I use. Miyabi and IO Shen

.

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