Search results

Would like to know the naughty words on the gyuto handle, since it has been censored 😁

But performance wise, you are still left in the dark. With a good choil, spine, profile and tip shot. The added information about weight and if not numbers, then a description on how the grind feels and the knife performs, makes up for a better understanding of it all. But we were talking...

A choil shot only tells 10% of the knifes story.

Thanks mate. Tried my best

Bog oak and white horn I made for this 210 Shinkiro (not my knife) Every handle I make is made from ground up in my small shed 👍

Could have been some interesting barn finds for sure. If it came of, as the last picture was from my workshop, I apologise. Was from the local shop.

Classic - pineapple

Been out shopping for new handle materials today

This is really getting derailed 😂

It’s the first of may (the force be with you) Congrats to those for held of a welcome to any, who wants to join the group. Big hugs

I’m buying new chilli plants this weekend 👏

Thanks. It tapers from 15-17 mm. Should have removed 5mm. From the length of the handle. It’s about 140 mm. and it could be a bit more suitable being 135 instead. But it moved the balance spot on, on the makers mark

Thanks mate, glad you like them

True. And I could clarify that it is from a polishing standpoint I say this. But I do understand why they sell fast

Dark core steel. It’s just a way to uniform product

Okay… here’s an opinion. It’s getting really old, really fast with all those dark core steel etched wrought knives.

You could be more right than I know. Maybe Zebrano?

Updated my Wakui handle I made from zebrano (I think) and buffalo

Mr. Smokey chicken

So annoying that’s in an American game 😂😂😂