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Should I be forcing a patina on these knives or just allowing to develop naturally? Any good links/advice on sharpening technique/stones on a budget. I sharpened my fair share of pocket knives in boy scouts but I've never done more than used a honing steel on my kitchen knives. I think the...

Guess I'll have to start looking into making handles, what kind of modifications were done on the ones you have? Guess I have a lot of reading on here to get looking at.

Hello for Central NJ, Knife greenhorn checking in from Central NJ. I'm 23 and just starting to get into knives. I'm currently a chemistry grad student. Currently I have a 8" chefs knife that I've had for quite a while, it's a german made knife that as I recall is a Wustoff, that a knife shop...