Hi guys! My name is Tim, and I've been on several other knife forums over the years, so some of the screen names are familiar! I'm not a chef, but I like to cook and I like sharp pointy blades! I have a few Japanese knives (Gyutos, Deba, Honesuki, Santoku, petty's, etc) and I am enjoying rehandling some of the knives! I found this place by searching for burl pics for handle ideas to re handle some knives and found Burl Source!