Perhaps not, but you have seen the end product. i just mentioned because there seem to be a fair number of folks on here who have expressed an interest in making knives.
Thank you very much.
I learn a lot.
Thanks, Jeddy! Ask if you have any questions.
This is so useful - thank you so much :) !
I wonder if adding some Japanese vocabulary would be helpful (ie. machi, nakago, etc). I know it takes a lot of time to develop a list like yours, so let me know if there's anything I can do if you decide to put more Japanese terms in this list.
Thanks! I have trouble because I do not speak a word of Japanese, so even the words I know well, I second-guess myself when using them.
I just might make a list of these and send them to you for revision. I need SOMETHING to do on sleepless nights like this one.
What is the purpose/reasoning behind having a machi? On the Wanatabi website he mentions some knife styles have it and others do not -why is this? It seems to me to be a weak point and a place where food/bacteria could collect.
I don't know if it has been commented on, but there seems to be a small error in the SUN definition.
1,19 inches is not 3.03 millimeters.
3.03 centimeters or 30,3 millimeters are the correct conversion.
You shared very good information about glossary of kitchen knife. I get help from your this post.
Thank for your sharing