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Thread: Wa gyoto san mai Takefu steel

  1. 10-24-2013, 04:30 AM #11
    scotchef38
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    Very clean and simple lines.Love it.
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  2. 10-24-2013, 10:08 AM #12
    toddnmd
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    Love the etch!
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  3. 10-24-2013, 08:38 PM #13
    Bill Burke
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    Thanks again.

    the etch does kinda add a little something doesn't it. It was just a quick dip about 30 seconds in some 4:1 water/ferric
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  4. 10-24-2013, 09:40 PM #14
    ChuckTheButcher
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    Wow. That's why I always go back to my Burkes.
    All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
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  5. 10-25-2013, 12:06 AM #15
    Lucretia
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    BEAUTIFUL!
    Now is not the time to bother me. And it's always now. Wiley Miller
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  6. 10-25-2013, 06:31 AM #16
    cheflarge
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    Absolutely STUNNING!
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  7. 10-25-2013, 09:37 AM #17
    Lefty
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    Looks like it could be someone's only knife. That's a very good thing.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com
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  8. 10-25-2013, 11:01 AM #18
    Bill Burke
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    thanks a bunch forumites.
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  9. 10-25-2013, 01:12 PM #19
    Tristan
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    Wow, this looks amazing. Looking great
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  10. 10-25-2013, 04:19 PM #20
    Justin0505
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    Awesome etch. The 2ndary shadows you get above the cladding line on your knives are more dramatic than any others Ive seen.
    Can you explain what causes this without giving away too many secrets? Is it just the thinness of the cladding?
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded
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