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hey Dave, Thanks for the reply. I suppose I should've been more specific. I was hoping for a waiter's corkscrew that has some wood scales (I don't know if that's what you'd call it for a corkscrew?). Here's an example...

Hi Everyone, I used to frequent this forum (and back before at "in the kitchen" on knifeforums) but was never a big contributor, mainly just read what everyone was saying. I'm hoping to try to make scales for a corkscrew and attach them to a blank corkscrew, similar to what you'd do for...

Thanks everyone, I'm loving trying to read and catch up to how much everything has advanced since I last followed In The Kitchen.

wow, thanks for all the replies. For someone who hasn't used a suji before, what exactly is the problem with the flexibility? how flexible are they, and what affect does it cause when slicing? And if stiffness is desired, as well as a thin and narrow blade, there seems to be a tradeoff...

Hi Everyone, I'm new to this new (new to me at least) forum. I used to visit the old in the kitchen forum all the time but rarely posted, so I'm quite out of date I know. I'm looking to buy my first sujihiki, and have read all the posts about them that I could find. I'm sure I've missed...

Hi everyone. I used to browse the old knifeforums In The Kitchen forum years ago (though very very rarely posted anything), but slowly drifted away. Looking for a boardsmith cutting board for myself and a second as a present for my dad brought me back here recently. Now I seem to have the...