My New Slicer , slices through my Tomatos and Fillets like a Charm!!

Looks sharp What a mouthful of a brand name...

Nah not a brand name , its what my Grandchildren call me "Papoupanayiotis " eg "Grandad Peter" in Greek offcourse ..
Sharp ? bit of an understatement lol as another of my passions is Knife sharpening. been doing it fer yonks and have quite a collection of Waterstones gathered over the years .
The Knife itself is a Silver Stag all the way from US of A D2 Steel being a tool steel and even might take a tad to sharpen it holds its edge quite nicely .
Couple more Silver Stags i wouldnt mind adding to my collection but freight alone for the knife is a tad rich so hold off there fer awhile ey.

I thought I recognized the knife.
I saw them on a YouTube channel called Deer Meat for Dinner.
The guy does a lot of fishing stuff too.

Just in case anyone thinks these knives are expensive think again.
A 1/16 thick x 1 inch wide x 2 foot long flat stock of D2 steel costs about 90 dollars.
Then they are hand made in the USA.
You're going to get about 2 knives from a bar of steel this size.
So let's say 50 dollars in material costs for each knife in just the steel.
Then the handle and labor involved.
Plus employees to pay and building and machine costs.
Utilities to pay.
Considering all this a knife for about 150 dollars of this size is a bargain if you ask me.
D2 isn't stainless so only people that appreciate quality and know how to care for them should consider one.

Well said Mate and might get you to purchase my nextone if you can find postage at a good rate lol..
Yes where i spied my first one was via the Deer meat For Dinner Vids and being a keen knife nut and sharpening addict another to the collection and so far quite happy with it.
If you want to see how scary sharp with patience one can get them ,can we upload Vids on here ??..
Just brilliant for slicing through my Tomatos for Tomato Sangas or Filletting Fish which was the main reason for purchase.
Wanted a steel which would maintain and hold an edge without having to continousely Steel all the time , Just fillet and strop when finished ..
Mind you there are other good Steels out there but cost is another consideration ey..

I’d love to see a sharpening video. I don’t understand knives along with the relevant steel and tempering like maybe I should and struggle with sharpening in general. But, I have some good knives (at least I believe they are) and would want to know more insight to caring for them.

Mate theres heaps of sharpening Vids on Youtube whether one wants to use Waterstones or other types of stones for their sharpening.
Peter Nowlan has some good Vids and does a wanderfull job of explaining how to.
Japanese Knife imports is another Youtube sight which lends good usefull advice in this arena also.
Heaps to choose from and you should have a vastly more range of stones there at your disposal for purchase than here i would think??.
Time, patience and finger /hand memory , as well as feedback from a good stone will help enormousely with sharpening .
Ive been doing it ever since i can remember , so comes naturally with me ey..

Been sharpening knives drill bits and machine cutting tool's like saw blads since I was in grade school.
My daily knife just stays sort of sharp not totally razor sharp.
No need for it because it gets so much abuse.
Depending on what you're doing determines the angle you want to use also.
Sadly you almost have to order good stones on line now.
440A stainless is the normal for run of the mill cheaper kitchen knives and what have you.
Gets a good edge but doesn't last too long.
I also stay away from sharpening gadgets.
One guy got mad seriously mad because I wouldn't use his stupid gadget on my knife.

Firstly must appologise if ive raised this topic in the wrong section , if so Moderators please feel free to move it .
Worth1 , my Father was a Cobbler , maker of fine Shoes as well as repairs and was my duty most afternoons when i was a very young Lad to walk down to where he had his place of trade and not only clean up around his workspace but also help sharpen or should i say learn how to sharpen mostly his handmade knives so started off Very young in this arena fer sure .
Hence, appreciative of a good Blade that can not only cut nicely without effort but hold an edge as you mention.
No shortage of blades among my collection from especially when i had the pleaseure of owning a Reef Boat as the Ocean held a magnet for knives going overboard and one had to be stocked up , but then it was mostly Stainless Steel knives that were not only affordable to us but readilly available.
Vitronox , Swibo , Mundeel etc etc , done the job allright so long as you had a Steel handy to continouesly place the burr back in place or put an edge sort of back on to keep one filletting etc but also at the cost of the blade wearing away due to the nature of the Stainless material .
Since that time it was a hunt for good Steel at an affordable price that suited the budget and as a few extra dollars found their way into the kitty a lookout was posted for a better blade .
Stones ?? Waterstones for me . Have tried all sorts of gadgets over time but find the waterstones and freehand sharpening not only relaxing but a much keener edge can be aquired.
For me again , over the years have aquired a collection of good stones to suit the purpose.
Do not use a steel now unless unless out on the briney touching up a cheap bait knife otherwise its one of the leather Strops i keep trying to refine.
How keen can one go with an edge is like chasing the best tasting Tomato i think .
Ive yet to put the said Knife in the uploaded Pic to the test on a Big Fish but will do and confident it will take to the task nicely im sure .
Took a wee bit more effort than most my other blades to aquire a razor edge on the axis of the blade but sharp as, in the end making me happy of the purchase.
Time will tell of its edge retention as i get stuck into using it a tad more but confident ill be happy .
Slices through maters like butter though lol..

[mention]Volvo[/mention]
My father would test how well I had done by trying to shave his whiskers.
I use a leather belt for a strop and have oil stones.
Now I'm finding it difficult to find honing oil so I mix hydraulic fluid with kerosene.
My old but rather cheap carbon steel knives with hickory handles are a dream.
They don't make them anymore.
Bought them back in the early 80's.
God, has it been that long.
I only use them on meat anymore.
Any knife I have will totally drop through a tomato.
And yes hand sharpening a knife it very relaxing.
Takes your mind off all the troubles at hand.

worth1 wrote: ↑Mon Aug 16, 2021 6:32 pm @Volvo
My father would test how well I had done by trying to shave his whiskers.
I use a leather belt for a strop and have oil stones.
Now I'm finding it difficult to find honing oil so I mix hydraulic fluid with kerosene.
My old but rather cheap carbon steel knives with hickory handles are a dream.
They don't make them anymore.
Bought them back in the early 80's.
God, has it been that long.
I only use them on meat anymore.
Any knife I have will totally drop through a tomato.
And yes hand sharpening a knife it very relaxing.
Takes your mind off all the troubles at hand.

Just don't take your mind too far away, while sharpening, or your hand may be in trouble.

Thats why most sharpening on waterstones is done edge trailing rather than edge leading lol..
First started i used the edge leading method and occasionally the ole finger ends would get sliced like very fine thin salami with red stuff all over the stone lol..
Nowadays i can get away with both methods as fingers are trained well for the task at hand ..

Something just happened that reminded me of one of my past signatures.
A falling knife has no handle.
If any of you ever saw this and didn't know what it means.
Here it is.
If you drop a knife don't try to catch it.
Jump out of the way and let it fall.
For surely if you try to catch it you will cut yourself.

Feet out of the way first i would lol..