“Healthy” Obsession

Am currently working in the meat industry. After trying all of them, all that I can say is : there’s no ultimate knife, it all depend on the tasks.

I usually bring in 4 knives and 1 honing steel (F Dick Micro / F Dick Multicut).

Sharpening stone : Tried Norton oil stone, Sharpal 162N. Now use Shapton Pro (320-1000-2000-5000-12000) + atoma 140 for flattening

Strop : Angerstone + Wicked edge 1 micron diamond compound

I’m in Australia and most of them are purchased online and some were bought from previous company general store.

1st pic

1. Victorinox Swibo 5-8435-26

2. Dexter S-132-10

3 & 4. Victorinox 5-5603-18 (Sticking knife)

1. Dexter S-131-6

2. F.Dick 8-2981-15 (Flexible)

7 & 8. Victory 2-720-15

1. Victorinox 5-6618-15 (Flexible)

2. F.Dick 8-2191-15-66

3. Victorinox 5-6618-12 (Flexible)

12,13 & 14. Giesser 2515-15

2nd pic

1. Victory 2-700-17-HG

2,3 & 4. Victory 2-720-15- HG

1. Giesser 2005-20WWL

2. Giesser 2515-15WWL

3. Caribou 006-23-15

4. Victorinox 5-6523-15

5. F.Dick 8-6691-15K

Not in pic

1. Victorinox Swibo 5.8405.16