kimber7wsm wrote: ... Knives are a bit like Softbait rods, what one person likes another hates ... |
Fish Addict wrote: What about knife steels / honers. There are numerous types on the market these days made of different materials including steel, ceramic, diamond etc. Are some better than others and / or are some suited to SS knives rather than CS? |
Fish Addict wrote: Like you smudge I've collected a few knives over the years. You do go back to the old favourites one of mine being a homemade carbon steel knife I inherited from my father. I expect it was made by my grandfather. What is the knife with the orange handle? My first thoughts were that it was a Swibo but the blade shape doesn't look right. Fish skinning knife?
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kimber7wsm wrote: Personally, I never had much luck with the victory knives. Don't like them at all. Knives are a bit like Softbait rods, what one person likes another hates. I used to use a Victorinox Curved boning knife as I like a stiffer blade. It was a bit short on the bigger snapper. I did get a Duel filleting knife (another NZ brand) through a deal at Marine-deals. I really like it for a flexible filleting knife. Holds an edge really well, easy to sharpen. The handle is really good, even when greasy. I find it much better than the victory range. It is the DK4B. I really like the look of the DK9, so might get one of those. |
kimber7wsm wrote: Good question TTK. We brought a duel kitchen knife years ago for the Mother in law, and it was custom made. I assumed that they were all still NZ made. After your question I tried googling duel knives and it took me to a different website in Whangarei. I don't know what the story is. |
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