Search results

Relatively new to wood work but have found my way there. I know where to find Japanese knives, but the not so much for the woodworking. Also from what I’m seeing there’s not a lot in between the entry level stuff and the really expensive. So I guess I’m looking for some mid level woodworking...

Let's say it's legal to carry a fixed blade here where I live as long as it's 3 1/2 inches. I'm carrying it for work and want to fit it in my back pocket. I'd like to keep it not much more than 7 inches total say 7 1/2 total. I know that this isn't directly the right forum for this but it's...

Ooops. I don’t like it. Used today, selling today. $40

I’m $225usd into this, it’s yours for $200 shipped conus. It tips the scales at 193 grams but won’t photograph. It’s of the kasumi series from JNS originally but I got it from a forum member here.

They're all about the same and allow for about the same amount of chartering globally as far as I can tell. There looks to be some regional bias but even then it seems that a cert of a high enough level plus logs will probably get you what you want. If anyone here has any experience with this...

Title covers it. For some reason that I won't explore internally I hate that these stain my fingers green and blue respectively. Chosera was originally 3/4 of an inch and is now 5/8 by my measurement and weighs 712g. Shapton was 5/8 and looks to be 5/16 now and weighs 246g. I'm not trying to...

So I like my SP320 and my naniwa pro 1k results. I loathe how they stain my hands green and blue. Jon’s gesshin stones don’t do this. I guess I’m asking which stone will not color my fingers blue and green?

Moving these along to new homes I hope. I bought the Koppas here and the Aoto from Ken. Koppa sale thread- https://www.kitchenknifeforums.com/threads/a-couple-of-very-nice-starter-jnats-narutaki-and-shohonyama-kiita.47291/ Narutaki koppa weighs 314g now, I sealed it and levelled it to fill in...

Have an induction range on the way and don't need total revamp on the cookware we've got but are going to need some new pieces. I think we'll be using blue steel for the sautee, and am kind of going back and forth with what to do about sauce/saucier and stock. Anybody have induction cookware...

I’m buying one of these. I was about to buy the latter when Bernal had their valentines sale and well, I love myself. I’m a lefty and I guess I’m looking for a rationalization to spend another 140 and get a shirt out of it. Anyone speak to whether I’ll be about 3x happier?

TLDR great waxed canvas and leather knife rolls on the cheap at Chef Knife Rolls Weft and Warp She’s got a great big sale going on for small business Saturday. 40$ off anything over 100$ and you’d be hard pressed to not spend 100$. She’s the sole proprietor and employee making some really great...

Anyone know what they’re like and if there might be one before Christmas?

I've used them professionally and loved them, our insert is trash and I think we've decided to splurge on one. Any ideas out there from people who've got one and their experience?

I'm going to try to make a nightstand, (wall mounted 1x8) and wanted to try out sho sugi ban. I've done some reading up on it and think I have something of a handle on it. I was wondering if anyone here had some first hand experience with this and felt like sharing their experience.

PM if you have one you’re not in love with and want to get rid of it in the states.

In the description it says, “Do not use this lapping plate for sintered ceramics or diamond resin stones.” Anyone know what happens if you do?

My reference point was this thread. https://www.kitchenknifeforums.com/threads/do-you-use-sandpaper-instead-of-coarse-stones.37925/ Question being if anyone here has used both of these and feels like talking about how much nicer the Kasfly option is? I'm doing the slightest bit of gymnastics...

I'm sealing and placing on bases a few naturals that I've procured. Something that I've been considering is adding the provenance to the back of the base. Anyone else do this or does it seem like a total waste of time?

Looks like a 15% off on the classic pen if you’re interested in their site.

I've got a 5# shoulder that I was going to use for a dinner party that's been cancelled. (duh) I'd planned on really doing a Middle Eastern, Lebanese influenced menu with fresh falafel and hummus etc. But now I'm not and I'm curious what others might do with that much bone in lamb shoulder. I'm...