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    recommend a ceramic knife, w questionare

    You mean aside from the bad jokes? Ceramic blades, like glass, have little torsional strength. Cutting through cheese is easy, prying the piece out

    daveb 11-23-2014, 11:09 PM Go to last post

    SLD steel

    I've never used/owned a knife in SLD, but as far as I know, it's semistainless and generally has large carbides (this is very HT dependent though).

    James 11-23-2014, 10:55 PM Go to last post

    Recommend a gyuto to a newbie. With completed questionary.

    I played around with the Miyabi birchwood and it's heavier than it looks. Even though it's a wa style handle, they weighted it to match the expectations

    IndoorOutdoorCook 11-23-2014, 10:51 PM Go to last post

    SLD steel

    Hi guys,

    I'm considering a knife in SLD steel. It's by Konosuke, so I assume they got their heat treat well. But I don't know this steel.

    mark76 11-23-2014, 10:50 PM Go to last post

    Grinder question

    Pleue, it looks pretty darn good to me! You're in P'town, I'm in the 'Couve, he's in Hillsburrito....I would be more than happy to come check it out

    PolishAvenger 11-23-2014, 10:37 PM Go to last post