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Type: Posts; User: Salem Straub

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  1. Replies
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    A very interesting thread. I too believe that...

    A very interesting thread. I too believe that several of the great kitchen knife makers on this forum and in other places make knives not tangibly "lesser" in quality as tools than any of Kramer's. ...
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    Way to go Mike. Get to work!

    Way to go Mike. Get to work!
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    Having just been to his website, there are some...

    Having just been to his website, there are some nice looking knives there, the grinds on several of which look pretty good on screen.
    The santoku is pretty odd... I do like some of his materials...
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    Actually, the grinding on the knife posted above...

    Actually, the grinding on the knife posted above doesn't look too hot to me... nice overall package, though.
  5. Actually, it's OK to say "Voldemort" too, just...

    Actually, it's OK to say "Voldemort" too, just takes some guts is all.

    I like Haslinger's grind lines. Graceful and kind of hard to do.
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    Maybe the blade could be programmed for safety to...

    Maybe the blade could be programmed for safety to be unable to cut human or living meat.

    Believe me, rather I'd edit additions into my previous posts, but my slow browser speed precludes this.
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    Imagine science giving us a knife with an...

    Imagine science giving us a knife with an invisible "force field" blade of some type, capable of separating things at their atomic bonds.

    Actually, an invisible blade sounds scary. Perhaps we...
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    Very good thread, interesting points all. I've...

    Very good thread, interesting points all.

    I've been thinking for awhile now that the custom knife industry is ready for advances in blade materials. Not that I want to work in anything other than...
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    It's acknowledged by those who know me that I'm a...

    It's acknowledged by those who know me that I'm a nerd...

    This is thread drift though. I'd like to read the Carter book as well. I'd really like it if he disclosed a good way to buy paper steels...
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    Reinforcing my belief that banks are scum.

    Reinforcing my belief that banks are scum.
  11. Replies
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    Two hours, 120 hours, what's the difference? ...

    Two hours, 120 hours, what's the difference?

    Actually, one decimal point makes a BIG difference... so that's two hours per knife of cutting, or a whopping total of 24 hours a year cutting. My...
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    I'm unable to edit given my connection, so to...

    I'm unable to edit given my connection, so to explain the above: I thought originally that the author was Ed Fowler. Then, I was informed that the author was indeed Bill Burke. Then, while editing...
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    As for why he's doing all that cutting, your...

    As for why he's doing all that cutting, your guess is as good as mine.
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    Got a slow internet connection. I'm trying to...

    Got a slow internet connection. I'm trying to edit my posts so they make sense, but the forum software is making it hard.

    I'm talking about the author of that long article on the second page...
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    Didn't check the link. Guess I was wrong! ...

    Didn't check the link. Guess I was wrong!

    That's pretty nearly the exact method of another well known maker who has written extensively.

    You'll notice he cuts up 600 feet of hemp rope a...
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    I know who wrote that text... there is some...

    I know who wrote that text... there is some controversy for sure in the knife world about this, some think it's heroic, many others think it's hogwash. I will note that a kitchen freezer is not...
  17. Replies
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    Rootin' for ya, Mike. Go big or go home, huh?

    Rootin' for ya, Mike. Go big or go home, huh?
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    I don't know why it's not more popular. I like...

    I don't know why it's not more popular. I like working with it, and have used it here and there in the past. You're right, it can be amazing in figure and grain. Don Hanson III sells a bunch of...
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    That's true, Joe. With a thin blade such as most...

    That's true, Joe. With a thin blade such as most kitchen knives, lower temp yields more vivid hamon in fast oil. I recall Don saying that, too. It helps to reduce grain size with thermal cycles...
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    You shouldn't need anything to seal or coat a...

    You shouldn't need anything to seal or coat a polished micarta surface with, unless the quality of the laminate is poor.

    Working with white paper micarta especially drove me nuts until I worked...
  21. Thread: Bolsters

    by Salem Straub
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    A couple things to add to the above: Rule of...

    A couple things to add to the above:

    Rule of thumb is one to 1-1/2 pin diameter out each side, excess length before peining. So, if total thickness of tang and bolsters adds up to 1/2", and you...
  22. W2 will make a very good performance knife. It...

    W2 will make a very good performance knife. It has good fine edge stability at pretty high RC. The bit of added vanadium makes a noticeable improvement in edge retention over W1, 1095.

    In other...
  23. Here's the link to buy Blue, White, and layered...

    Here's the link to buy Blue, White, and layered paper steels from Germany. The piece linked to here appears to be Blue #2 by alloy. For a piece sized 4.5 x 30 x 500 mm, they want 36.90 Euro. ...
  24. The white and yellow steels have very low alloy...

    The white and yellow steels have very low alloy content, no carbide formers other than the iron in them. Very low manganese, making them very shallow hardening. So, they're classified as water...
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    A couple other tips: I find scotch "magic"...

    A couple other tips:

    I find scotch "magic" tape to work well, it's thin and bonds even. This is important. After taping, I take my fingernail and press the tape down at all the seams and all...
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