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I've been sharing this here and there, and I figured you guys might enjoy some of them too even if they're not all kitchen knives. I've been saving various photos for a few years now, and some of them may be odd or questionable but there's probably some characteristic I liked...

I don't have PM privileges and I can't post to Support, so I'm posting here for a shot in the dark. Can I get rid of this? I'd rather not have to type that out every time, or is everybody doing it?

I attended the TW Hammer-In this weekend up in Casa Grande, AZ. There were a number of highly skilled makers there who I learned more than I could ever imagine from. Fantastic experience. Knife makers are the nicest people around. I hope to go again next year, and the year after that...

Hey everyone, Earlier this year I studied under Murray Carter for 2 weeks. It was one heck of an experience and I thought it'd be nice to share with you all. I have an album with an overall summary and some descriptions: http://imgur.com/a/TfmXP Hope it was of interest :) Thanks!

So... what are your thoughts?

I haven't seen many double-bevel knives without some form of asymmetry. What is the real purpose of it?

http://www.youtube.com/watch?v=03h5T_tiyx0 Heston is the owner of The Fat Duck, a 3 Michelin star restaurant in England that seems to have some very interesting techniques and dishes. He has a few different series out there. I really like the "How to cook like Heston", where he chooses one...

Stainless steels have gotten really good lately. CPM154 and AEB-L both can get to high hardness values and have very small grains. I haven't really heard a single bad thing about these steels if they were heat treated well. I'm sure in the future there will be more stainless options available...

http://www.youtube.com/watch?v=YMDu3JdQ8Ow Alan Watts (1915 - 1973). This was such an enticing video. Really hits hard with not just what his message is, but the way it's delivered and also the whole package of the video itself. To think that he doesn't prepare these talks is inspirational to...

Maybe it's just been my imagination, but it seems like more people are interested in upgrading to more high-end tools and learning to use+maintain them. Seems like more makers are trying out the kitchen stuff too. I think it would be really neat to see the interest grow, but I haven't been...

This is one of the biggest things I struggle with. Normally I could just go to a surface plate with a flat blank and scribe it out, but on the big kitchen knives it gets tricky for me. I usually do the distal taper before heat treat, and they never come out perfectly straight (I can get...

I looooove me some biscuits. Baguettes with butter are good too. I don't know if it's a Vietnamese thing or just my family, but we also make this pan fried rice thing, kind of like a hashbrown. And chips+salsa.

I like watching baseball a lot just to see players and skills. Yu Darvish has got to be one of the most interesting pitchers out there. https://www.youtube.com/watch?v=PXO8ByR0H7g Also: https://www.youtube.com/watch?v=GLWYeMzWqhg

I've been GASing (gear acquisition syndrome) for this swingaway hitting thing; it's basically a tee on steroids. I don't play baseball really, but I love to go catch and batting. I'd go everyday if I could. There's a local batting cage bar in town that I spend a bit too much money at. This...

I had a random job today and had to do some work in the sun. I was out there for 9 hours, and it didn't feel that hot until the end. Found out it was 108 today, sheesh. But I know that's not the worst out there. What's it like in your neck of the woods?

http://vimeo.com/22074927 To skip the video, here is the painting in question: There are countless people out there saying that this has little value as art, because it's essentially like being a human camera. Some even devalue it even more so because it's painted from reference, and...

I've been using the entry level Naniwa 1k/3k combo stone since I've started sharpening. I set bevels with a worn DMT coarse if needed. I just haven't been able to get any form of a decent edge using this stone at all. It's slow cutting and very soft. I'm pretty sure there's no burr remaining; I...

Given a 240mm gyuto and 240mm sujihiki, why does the suji excel in slicing? They're both the same length, but the suji is cut down in height. Is that shortened height so crucial to make it work so well? Are there big differences in the grinds that one would expect, that makes it effective...

I think I am getting decent with my sharpening, although I am still improving on many things. I can get a knife to pass the 3-finger test, stick to the thumbnail, and push cut newspaper. It cuts food well. I'm still working on getting a perfectly even bevel down the whole edge. My...

I've got a lot. I'll just post them periodically. Here's the most recent favorite (starts at 0:34): http://youtu.be/_9YipIT2hXw?t=34s My long time favorite: http://www.youtube.com/watch?v=81zhOQ5PvaE