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Thread: Rehandling a Shigefusa

  1. #11
    Dream Burls's Avatar
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    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!
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  2. #12
    Weird Wood Pusher Burl Source's Avatar
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    Very nice work Daniel.
    Mark Farley / It's a Burl
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  3. #13
    Senior Member markenki's Avatar
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    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
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    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
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    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
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    love it!

  7. #17

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    Nice !!

  8. #18
    Senior Member NO ChoP!'s Avatar
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    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
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    stereo.pete's Avatar
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    Beautiful work!
    Twitter: @PeterDaEater

  10. #20


    Bill Burke's Avatar
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    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.

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