Quantcast
Work in Progess - Page 31
Page 31 of 45 FirstFirst ... 21293031323341 ... LastLast
Results 301 to 310 of 450

Thread: Work in Progess

  1. #301
    No one comes close to making a saya like you Marko.
    Twitter: @PeterDaEater

  2. #302
    Senior Member
    Join Date
    Feb 2013
    Location
    VA
    Posts
    682
    Quote Originally Posted by stereo.pete View Post
    No one comes close to making a saya like you Marko.
    Agreed, the grain looks like its flowing across the saya.

  3. #303
    Quote Originally Posted by stereo.pete View Post
    No one comes close to making a saya like you Marko.
    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.

  4. #304
    Thanks, guys -

    Another one

    180mm gyuto in AEB-L with walnut burl/musk horn handle

    Click image for larger version. 

Name:	DSC_0556.jpg 
Views:	68 
Size:	25.0 KB 
ID:	17138


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #305
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,081
    Quote Originally Posted by markenki View Post
    By Kramer notch, do you mean the ridge that runs along the right side of the handle (on right-handed knives)? If so, credit for that should go to traditional Japanese D-shaped handles (like you find on Shigefusas, for example), rather than to Kramer, no?
    Pretty sure the reference was to the meiji style ferrule shape that Kramer does...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  6. #306
    That's how I interpreted it too. I am pretty sure Fish did these tapers on his octagonal handles way before Kramer released his Maiji line.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  7. #307
    Senior Member markenki's Avatar
    Join Date
    Apr 2012
    Location
    Issaquah, WA
    Posts
    683
    Quote Originally Posted by NO ChoP! View Post
    Pretty sure the reference was to the meiji style ferrule shape that Kramer does...
    Quote Originally Posted by Mucho Bocho View Post
    Really I did not know that. Could you show me an example Mark?
    Looks like I misunderstood what you meant by Kramer notch. My apologies. I thought you meant the ridge rather than the taper near the ferrule.

    Quote Originally Posted by Marko Tsourkan View Post
    That's how I interpreted it too. I am pretty sure Fish did these tapers on his octagonal handles way before Kramer released his Maiji line.
    Fish was a pioneer. He is missed.

  8. #308
    Senior Member andre s's Avatar
    Join Date
    Apr 2013
    Location
    Upstate NY
    Posts
    80
    ...stunning knives

  9. #309
    Quote Originally Posted by Marko Tsourkan View Post
    Thanks, guys -

    Another one

    180mm gyuto in AEB-L with walnut burl/musk horn handle

    Click image for larger version. 

Name:	DSC_0556.jpg 
Views:	68 
Size:	25.0 KB 
ID:	17138
    They are all nice, but this one especially. The horn and walnut are beautiful.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  10. #310
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,205
    Quote Originally Posted by Dream Burls View Post
    +2 (to the saya comment).
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

Posting Permissions

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