Search results

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. R

    Arm Stropping am I the only one?

    So seriously I generally strop on newspaper, but have found that arm stropping really works. It actually seems to work really well. I enjoy a edge off an axe and knife Tam O Shanter. It leaves a nice bite that seems to cut paper towels pretty nice and clean. Slicing tomatoes thin. Well I...
  2. R

    Water vs oil quenched performance

    OK so certain steel types are obviously better for different quenching. My questions have to do with overall performance differences on the final product. Is there a noticeable difference in the hardness of the steel? Is it more difficult to sharpen? Does it hold a better edge longer...
  3. R

    Your first Japanese Knife

    This is my first Japanese Kitchen knife. I got it some years ago. It’s an old Anryu 165mm Bunka in White #2. It’s really a great knife, I don’t love oval handles though this one is comfortable. I bought a matching petty too and still use and have both.
  4. R

    Hi From NC

    Hi from NC here. Been into straight razors for years and been doing more knives and axes lately.
Back
Top