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    So, I finally got around to sanding and soaking...

    So, I finally got around to sanding and soaking the handles. I haven't yet sanded them again to get the wood flush with the metal. I guess I'm a little nervous the wood will shrink again so I'm...
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    thanks! and what grit for after i've open the...

    thanks!

    and what grit for after i've open the pores and soaked in oil? wet-dry?

    and what grit sandpaper should i use for rounding out the spine, etc?
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    Got it, thanks. I'll probably get to it this...

    Got it, thanks. I'll probably get to it this weekend. I can just get the cheap pharmacy mineral oil, right?

    Any chance somebody knows more about the brand, maker, still active, etc?
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    and what grip sandpaper should i begin with?...

    and what grip sandpaper should i begin with? should i care about a progression, or just start with a finer grit?
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    Why do think that?

    Why do think that?
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    Thanks for the advice! Should I not sand...

    Thanks for the advice!



    Should I not sand only after the oil soak?




    What do you mean exactly? Smooth the "sharp" corners where it slopes up?
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    Project knife ID and advice

    Hi all,

    A friend of mine's dad gave her a set of japanese kitchen a few years ago and told her to take care of them..to which she responded by keeping them in the a drawer and not using them at...
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    obviously you were both wrong: damascus is made...

    obviously you were both wrong: damascus is made from shuns
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    so, i took the leap and order a 3-knife tojiro...

    so, i took the leap and order a 3-knife tojiro set for my buddy.

    they just arrived. i inspected them and though the handles are not works of art, they're decently finished and definitely...
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    ` do you know when your co-workers honesuki is...

    `
    do you know when your co-workers honesuki is from? i can't imagine my few-years-back 210mm handle deteriorating like that...
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    thanks seb. informative. now, even if...

    thanks seb. informative.

    now, even if Keiichi/BWJ would never knowingly ship a dub knife, or whichever retailer, the question is if the overall quality went down: if the old F&F problems with the...
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    maybe i'm missing something, but still seems like...

    maybe i'm missing something, but still seems like twice as much...
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    just today i was looking at the fujiwara, pro m...

    just today i was looking at the fujiwara, pro m and inazuma and they're just not as cheap. not that price is the only thing that matters, but i've never used any of them, so i don't know what the...
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    ah...i see...thanks for clearing that up. any...

    ah...i see...thanks for clearing that up.

    any word on the the knives themselves?
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    Tojiro DP is not what it used to be?

    So, a while back JCK stopped carrying Tojiro DP. Not sure why, just read the fact somewhere. Anybody?

    Yesterday I was at Korin and they told me they also stopped carrying it, because the master...
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    i suppose you're asking if it's wrong for you to...

    i suppose you're asking if it's wrong for you to rub it in ;)
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    i've now started bringing a king 1k/6k stone on...

    i've now started bringing a king 1k/6k stone on plane trips, which allows me to get most abused and forgotten knives ready to work. that way i don't event have to think about checking bags, lost...
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    i'm not a pro cook and have never interviewed for...

    i'm not a pro cook and have never interviewed for a kitchen job, but i get this feeling that if you're doing 2 dishes one could be to reproduce something from their menu? what is the common knowledge...
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    i see...well, to keep the ideas going: the...

    i see...well, to keep the ideas going: the noodles will tend to absorb less fat/oil than the bread and will also drain better onto a towel. if you crisp up the sausage and pat them, shouldn't be a...
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    i'd have to say greasy...the fish is already...

    i'd have to say greasy...the fish is already going to be buttery/fatty. something with a drier texture would be better...to capitalize on my own recommendation for crispy noddle cake, you can...
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    how about a crispy noodle cake? it would probably...

    how about a crispy noodle cake? it would probably be nice to offset the potentially gooey texture of the bean sauce (potentially, not sure how you're gonna make it) and add some crunch
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    thanks dehory! #8 is the one i'm wanting to buy...

    thanks dehory! #8 is the one i'm wanting to buy the most, so this helps a lot. i guess i'll just have to try them out.
  23. Thread: NYC Trip

    by dreamsignals
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    keeping with the brooklyn theme, not too far from...

    keeping with the brooklyn theme, not too far from fatty cue and fete sau is Radegast Hall & Biergarten.

    again, a few blocks away is Berry Park with a cool rooftop and nice selection of tap and...
  24. Thread: NYC Trip

    by dreamsignals
    Replies
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    i second the fatty cue suggestion, if you like...

    i second the fatty cue suggestion, if you like smoked everything. the sliders at fatty crab are very nice and it's a little cheaper than the cue. i've been using this website called savored in which...
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    looks great! i've been eyeing konosuke hd more...

    looks great! i've been eyeing konosuke hd more and more these days...and it seems like there's a wave of them coming

    i've heard the saya makers say that when you drill the whole, make sure to rest...
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