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    "Ironwood" chopping block

    It all depends on the hardness of the wood, I suppose. And the toughness of the knife edge.

    Cracking is probably due to moisture content

    psfred 11-24-2014, 09:48 PM Go to last post

    Japanese Handle Styles

    +1 on the video. It would be a great resource to have someone explain how to rehandle a Japanese knife on video.

    WingKKF 11-24-2014, 09:46 PM Go to last post
    Noodle Soup

    "Ironwood" chopping block

    They are certainly the most common cutting/chopping board in China for home use. I saw them in every convenience type store and airport gift shop I was

    Noodle Soup 11-24-2014, 09:41 PM Go to last post

    Hi knife people!

    Sharper knives also cut skin with less force and slippage...also not a huge jump in logic. The [weak] reasoning is not enough to validate the claim.

    XooMG 11-24-2014, 09:37 PM Go to last post

    Hello from the east coast USA

    welcome to KKF

    jqt4tw 11-24-2014, 09:25 PM Go to last post