This is the best I can do as its already been epoxied on to the blade.
This is the best I can do as its already been epoxied on to the blade.
Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~
i don't know about stupid thin, but it looks good! i really want to try a Tanaka R2, at some point.Originally Posted by ar11
Got this Tanaka R2 for what i consider a steal on fleabay. stooopid thin behind the edge
Got these two a little while ago from EE...
Asai AS damascus 105 petty and 240 kiritsuke/gyuto
And this one came in the mail just yesterday courtesy of bkdc...
Yusuke 210 stainless suji
ahhhhh...the rush
Be well,
Mikey
Available handles- http://s64.photobucket.com/user/mkri...able%20handles
Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
Mikey
Still fairly new so this all I have.............for now.......Well aside from a Wusthof set.
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Dunno why the URL's are not being accepted now.
It only hurts til the pain goes away........
Sakai Takayuki Grand Chef 240mm Wa-Gyuto (x-posted: http://www.kitchenknifeforums.com/sh...466#post244466)
Took her to the stones, last night:
Vestigia nulla retrorsum.
just got done refurbishing my newest purchase. 240 Kasumi Shigefusa gyuto.
Nice, it looks very asymmetric. How did you sharpen it?
It's not as asymmetric as it looks. I have a thread in the handiworks forum, with some details.
Burke 155 petty with Sheep's horn
Butch Harner 7 in bullnose butcher knife
Peter Pruyn "brothersville" 15 in bullnose scimitar
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
Awesome Chuck! You've being laying a bit low lately.....then pow what a combo
I'm hoping to have a couple to post later today... Courtesy of Maksim
Huw
In order to make delicious food, you must eat delicious food. Jiro Ono
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