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  1. Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing. Thanks for your co-operation!
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  • Recent Forum Posts

    Jim

    Love the forks!

    new triple A french steel, hrc 59-60

    Jim 06-19-2013, 10:49 AM Go to last post
    mr drinky

    I bought a set of Forge de Laguiole knives and they claimed some secret T12 steel with higher carbon. It was likely just a slightly modified 440 steel.

    new triple A french steel, hrc 59-60

    mr drinky 06-19-2013, 10:44 AM Go to last post
    NO ChoP!

    I've been saying all along; since 10, 12, 16 and 32k stones were the fad; since .0025 micron strops;

    A rugged, well rounded gyuto edge

    Polished vs. toothy edges

    NO ChoP! 06-19-2013, 10:43 AM Go to last post
    chinacats

    Video to follow?

    WTB Devin Thomas carbon Gyuto

    chinacats 06-19-2013, 10:36 AM Go to last post
    mzer

    I have their steak knives in olive wood. Very nice stuff. No idea how the kitchen knives are, though. Never seen them.

    new triple A french steel, hrc 59-60

    mzer 06-19-2013, 10:02 AM Go to last post
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