Scott Goodman kitchen knife

As many people here know, I spent the last half year building a new kitchen. Now that it is finished, my wife has instated a 'no carbon steel knives in the new kitchen' rule. And I am not in the habit of keeping things that I cannot use, so I am letting go of this knife.

I traded it from Scott 2 years ago. It is carbon steel, the cutting edge is about 7 to 8" and the handle is wood, ebony and bone iirc. This is a very handy and well performing vegetable knife. I ask 150 USD + shipping.

Attachment 285761

That was a fun one to make!

is this offer still avail with half price maybe ?

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Originally Posted by indoroids

is this offer still avail with half price maybe ?

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Even if this knife were still available nearly a year later doubtful he would give the blade away for half price.

Nice try. :gaah:

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Originally Posted by Speedster

Even if this knife were still available nearly a year later doubtful he would give the blade away for half price.

Nice try. :gaah:

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Well, it is still available, but even the original price is a sweet deal so the original price still stands.

I still have this knife and need some cash, so I will reduce to 150 USD, shipped. (insured shipping is on me).

:hmmm:.....................

When I was young we used to have a carbon steel kitchen knife that my father kept sharp by cleaning the electric cooking plates with it. It was very sharp. Beautiful knife but unfortunately we only use stainless in our kitchen.

While we do have a nice Wusthof stainless set in a block, we have several carbon steel blades feom from makers like Joe Calton, Howard Clark, and myself. My wife is getting better and better at taking care of them. They seem to glide through whatever and just feel organic. Thats what I like about custom razors and knives. I will take a well made carbon blade any day!

I taught the missus not to put knives with wooden handles in the dishwasher. I don't think I can teach her to religiously dry a carbon steel knife after use.

Stainless here for the kitchen. I got 2 carbon paring knives just to see. And they were rusted in 2 days. I don't have issues with stainless knives. Not knocking carbon though. Few licks on a DMT and they're back. She likes to make dough sometimes and somehow the granite counter is her favorite place to cut it. Pick your battles is what I learned in 30 years of marriage. Oh and a 1x30 belt.sander for chips can actually save your marriage. Lol.

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Originally Posted by Kees

I taught the missus not to put knives with wooden handles in the dishwasher. I don't think I can teach her to religiously dry a carbon steel knife after use.

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Fortunately, I have FINALLY taught mine to hand wash and dry all knives! Took me over 10 years...

Bon does an excellent job maintaining the carbon steel knives from Bruno.
Wash and dry and put them away.

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Originally Posted by Bruno

I still have this knife and need some cash, so I will reduce to 150 USD, shipped. (insured shipping is on me).

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PM Sent :tu

Just for the record, I hand dry all knives Very thoroughly..My wife keeps asking me why, to which I say, why not? Why let a good edge sit with water on it?

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Originally Posted by Haroldg48

Just for the record, I hand dry all knives Very thoroughly..My wife keeps asking me why, to which I say, why not? Why let a good edge sit with water on it?

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Or the spine and scales??????

Sold to Roy!

I had one carbon steel knife go in the dishwasher, and one of my stainless kitchen knives (I think it was the kai with ebony handle) that thankfully survived just fine. And then there was the 'dollop of mustard all night on the knife' incident.

I have a piece of stainless wootz and an expensive piece of oosik lying around for making into a nice kitchen knife. It's been one of those projects that have been on the backburner for years, waiting for an auspicious day.

Ive been holding off commenting but now that its sold...
If i could teach my wife to not toss a knife in the sink and pile dishes on top of them i might buy her a custom knife. But no matter how much i tell her she just says "you can resharpen it. Its just a knife". :aargh:

+1 to that, Jerry. I've got two high carbon fillet knives, and two, vintage carbon kitchen knives.

One fillet knife has a big rust pit on the tip of the blade, almost rotted through. Just because of that same problem with my wife. I've had to hide my fillet knives, their very precious to me, being I've had them since I was a kid. And it only took about 15 years of me coming off my hinge, to get her to respect the blades on the kitchen knives that were my grandmothers

I am going to be testing some carbon steels though. I just ordered a couple of high performance supetsyeels from uddeholm and i need to compare them in testing to get an idea.

2 pieces are stainless and 2 are not.
600 usd gets you a whole lot less steel than you might imagine. But it will be fun to see just jow much abuse they will take.