Scrapyard chef's knife

So I was thinking. I bet a lot of us (or someone in the family) use a chef's knife almost daily. Wouldn't it be nice to have one with res c and elmax? Heck I'd buy one if ir was sr101 too and just keep it oiled, imagine that edge... Kitchen knife geometry with a good steel <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />!
I bet some wives might even start to understand the addiction haha

I'm in for this one, after the el Muk of course

I don't know man...
The cool factor is there, but for some reason it alway stings me when well-renowned knifemakers go out and make kitchen knives.
I know many use their Elmax knives in the kitchen. But IMO, lets leave it at that...
Not to but your idea down, just my 2 cents.

Rasmus, to each thier own. I think we may have different versions of cool factor though. To me having a kitchen knife that holds a razor edge like a Busse kin and a non slip handle just seems darn useful, and thats why I want one.

I have to agree with you T/H...to each their own. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> The Elmax DOES make a great kitchen knife, and after all, Jerry DID release the "Nick" some time back.

Never heard if that tom. I'm pretty happy with my elmax

I thought about buying four War Dogs, a Weiner and some other naked Scrapyard blades to make a kitchen set.

Good call!

Mud Puppy.

That would take some funds but would be sweet!

Kitchen knives is where my high end knife addition started. This is my daily or at least most used. 5.5in Japanese shape best all around kitchen blade.

Ha the hogs have a $500 stake knife.

If that doesn't get the job done I have these to back me up in the kitchen the 1311 is great at cutting a watermelon.

Dang, but ur full of good ideas

I used my 1311 for salad prep twice. Worked pretty good.
Being that it is long and straight helped.

And I liked that the edge on the 1311 is lower than the res c.

Uhm. Is this becoming the big boy thread equivalent of the Weiner thread?

Unfortunately I missed out on the 1311, no funds at the time. Anyone have an extra they might be willing to part with? I could go for salad haha

N2S- That Hog steak knife sure is sweet, but dang 500 for a steak knife. No way I could explain that one away.

Link for the new guy? I can't seem to find it.

Try this on for size. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

http://www.scrapyardknives.com/ubbthread...ge=2#Post394588

Oh wow, thats a lot of weiner talk...

Yeah, we all kinda rose to the occasion for that one. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Well, Dan Busse brought it up! <img src="/ubbthreads/images/graemlins/rolleyes.gif" alt="" />..... <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

A very interesting idea

Dan