Originally posted by photolady95 Okie dokie. I wasn't sure what you meant. Now I know. Carry on, nothing to see here.
Well, maybe there is something to see here. What you planning to do with all those knives. LOL
Interesting question.
And accepting, for the sake of argument, your assumption that they're MY knives, here's the answer, from left to right and top to bottom:
5" fixed-blade sheath knife for skinning animals, particularly deer
stainless steel thin hatchet for splitting the sternum of larger animals, particularly deer
Kyoto-made specialized paring knife
Kyoto-made specialized 10" chef's knife
Chinese vegetable cleaver (great for melons & squash!)
Kyoto-made specialized vegetable slicing knife
7" rigid boning knife
12" quartering knife (for cutting up the joints of large animals)
14" Fibrox general purpose chef's knife
Kyoto-made specialized tanto (sushi, etc.)
And mustn't forget the butcher's block, a most important part of the collection. The wrong block or cutting board will ruin your knives. Also the sharpening implements, not pictured here. See, that's part of why this is an interesting topic - one can infer so many things from what's in the picture - if I've got good quality knives, then I've got to have a good way to maintain them, eh-wot?
Those of us who actually eat what we kill, and otherwise enjoy good food and are willing to use the proper tools to make the food good (and enjoy the process of preparing and cooking excellent meals) require a good set. I also have a box of hammers in my garage (dollies, welding, ball-pein, carpenter's, hatchets, etc. in an assortment of sizes), and a small collection of different kinds of firearms to meet various requirements. But the hammers and firearms don't belong in this thread. The right tool for the job, eh? After all, you wouldn't use a fisheye lens where a telephoto is needed, let alone serious portraiture, right?