Found on YouTube...
Found on YouTube...
She's purty... I like that the guy is singing (sort-of) a little ditty in the background like he's just as happy as a bear in the honey
Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4
Here is Joe's 240mm Hiro AS gyuto with it's new dyed Oregon maple (wood from Burl Source) handle installed. Joe is a musician and asked that I include some brass so we went with brass liners, brass pins, with the middle pin showing a lucky 4 leaf clover.
I posted all of the pictures of this knife in the Hiromoto thread HERE if you're interested.
Below are a few of the handle pics....
I've missed the Dave pics!
Great work, as always, Dave!
Here's a Hiromoto AS gyuto that I thinned, etched, converted from full to hidden tang, and rehandled in straight grain ironwood.
You can see more pictures at my Hiromoto thread HERE
I love it! The only thing better than how this knife looks is how it feels. First the handle, wow, it's stunning. Exactly what I was hoping for, dark almost black wood, but when you look really close it has all kinds of beautiful tiny patterns and colors going on (big thanks to Burl Source too!) and the fit/finish is as closer to perfect than I thought natural wood could be. It just feels great in my hand. The pins, spacers, tang, scales, all feel like one seamless piece. Then the blade, well it was a pretty great blade to start with and I kept it pretty darned sharp, but it cuts better for sure. On some things it cuts dramatically better, it doesn't get wedged in potatoes anymore and food generally falls right off without sticking. The blade is super-sharp and very even feeling from tip to heel It still has a good amount of bite to it too, how high grit did you go? I'm guessing 5K then a strop or maybe 8K
Only bad thing is now I want a 270mm Suji to go with it and you can't get them anymore.
Boy did I need to hear some good news right about now, perfect timing Joe, thanks!
I'm glad that you're digging the work and I hope that you enjoy the knife for a long time to come.
PS - the edge was first ground with a 120x belt.....I bet you didn;t expect to hear that, eh?
PS - the edge was first ground with a 120x belt.....I bet you didn;t expect to hear that, eh? [/QUOTE]
I figured you started around there, was curious how high you went. However you did it, it works great!
Here is Mark's Tadatsuna cleaver converted from full tang (triple rivet) to a hidden tang single pin mosaic pin handled in Hawaiian Koa (from Burl Source).
We also moved the handle forward about 3/8" towards the blade to allow for a better purchase and mobility of the cleaver in use. I think the weight shift combined with the handle shift should make for a more nimble faster worker.