Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 31

Thread: Rehandling a Shigefusa

  1. #11
    Welcome to KKF. Looking forward to seeing more of your work and maybe even "helping" you out.
    Please visit my store at www.dreamburls.com Imagine the possibilities!
    Email me at service@dreamburls.com
    Visit our Facebook page at www.facebook.com/dream.burls
    All sales are backed with a no questions asked money back guarantee.

  2. #12
    Weird Wood Pusher Burl Source's Avatar
    Join Date
    Jun 2011
    Location
    Kerby, OR
    Posts
    3,574
    Very nice work Daniel.
    Mark Farley / Burl Source
    Phone 541-287-1029, Email burlsource@gmail.com
    Visit our web store

  3. #13
    Senior Member markenki's Avatar
    Join Date
    Apr 2012
    Location
    Issaquah, WA
    Posts
    683
    Welcome, Daniel!

    Daniel did an awesome job on this knife. It's a work of art.

    Here are some higher-resolution photos, but the knife really does look much better in person (as you so often hear).








  4. #14
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Location
    Gyptuckey, CO
    Posts
    801
    That is just awesome! Well done, Daniel - and welcome to the Knut House. I really appreciate you being here and sharing your work. Beautiful knife you got there, Mark. mpp
    Shibui - simplicity devoid of unnecessary elements

  5. #15
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Location
    Norn Iron
    Posts
    1,397
    Please post a gallery of all your rehandles Daniel, I often look through all the old galleries at Foodie Forums and there's a load of yours there

  6. #16
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,645
    love it!

  7. #17

  8. #18
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,085
    Seeing the elegant lines makes me realize how far off I am in shaping wood, lol.

    Very beautiful.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #19
    Beautiful work!
    Twitter: @PeterDaEater

  10. #20

    Bill Burke's Avatar
    Join Date
    Mar 2011
    Location
    Lives in the mountains near Boise, Idaho.
    Posts
    511
    Well done Daniel. you are correct in telling that I also slightly hollow the tang on full tang knives. I normally also taper the tang. How much taper and how much hollow depends alot on what is needed to get the balance point where I want it on the knife.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •