Off day from work. Let me play a little bit with some stones. 
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Simple Newham best Newham, cant beat that aesthetic
Had to show off some new ones (Evan is new to me but in a trade off BST) because I'm particularly excited about winning the bidinger.
Edit sorry to list em in case you missed the BST and emails.
top is; Evan (it was Bicos)
middle is Bidinger (probably can't miss that one)
bottom is the 180 x 40 petty in cruwear that HSC posted on BST a while back.
Edit sorry to list em in case you missed the BST and emails.
top is; Evan (it was Bicos)
middle is Bidinger (probably can't miss that one)
bottom is the 180 x 40 petty in cruwear that HSC posted on BST a while back.
Attachments
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Current kit as I start to rebuild:
Misono 240, first knife I bought along with a King combo when I settled down into a new place, home cooking only because I'm never going back to pro kitchens right?
Oops.
Ashi Hamono 210 white #2 petty, because one of the knives I missed the most was my old 210 Gesshin Ginga petty and JKI was out of stock.
300mm white #2 Gesshin Ginga suji, came back in stock like the day I emailed Jon about one
And the nortious CCK, because not a day goes by when I don't gotta fill 5 gallon buckets with chop chop chop.
Misono 240, first knife I bought along with a King combo when I settled down into a new place, home cooking only because I'm never going back to pro kitchens right?
Oops.
Ashi Hamono 210 white #2 petty, because one of the knives I missed the most was my old 210 Gesshin Ginga petty and JKI was out of stock.
300mm white #2 Gesshin Ginga suji, came back in stock like the day I emailed Jon about one
And the nortious CCK, because not a day goes by when I don't gotta fill 5 gallon buckets with chop chop chop.
Attachments
Got an amazing deal on a 240 Miura Tanaka AS from ashy2classy and was inspired to try to get it to look like Sakai Kikumori’s Tanaka AS.
https://strataportland.com/products...umi-240mm-gyuto-no-handle-takana-signed-dated
I really l liked how the cladding and slight iron migration looks on that finish with the kasumi so here was my attempt with some before/after pics! I think if I brought this to a higher mirror I might even be able to bring out more of the banding!
Before:
After:
The grind on this guy is nuts too
https://strataportland.com/products...umi-240mm-gyuto-no-handle-takana-signed-dated
I really l liked how the cladding and slight iron migration looks on that finish with the kasumi so here was my attempt with some before/after pics! I think if I brought this to a higher mirror I might even be able to bring out more of the banding!
Before:
After:
The grind on this guy is nuts too
Yoshi
Shindo Maniac
How's the food release and cutting on the triple hollows compared to the b grind?
The current daily drivers...
- Sakai Kikumori 240 suji
- Kawamatsu 125 funayuki
- Homi 165 santoku
- Homi 165 nakiri
- Homi 180 santoku
- Homi 180 nakiri
- Sakai Kikumori 240 suji
- Kawamatsu 125 funayuki
- Homi 165 santoku
- Homi 165 nakiri
- Homi 180 santoku
- Homi 180 nakiri
Lmao. That’s my question too!!!!!! I only have two triple fillers lol
aporigine
The slow blade penetrates the winter squash
heehee
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Yoshi
Shindo Maniac
How about a mini review on the two triples please?
Would be interested in this too. Do you have any other compound grinds to compare with?
Took an extra day off today to recover from being sick again, wife and son are gone for the day so figured today is a perfect spa day for the knives and boards.
I only own a SP1K but I’m happy with the edge it provides most of the time and I don’t find the scratches I leave to be too terrible since I’m awful at sharpening still.
Need to fix a few knives that have some rust thanks to the wife & repair a few tips.
Also going to apply some oil & wax to the boards since it’s been about 2 months since the last time.
Also, any suggestions on removing a stain on the walls plate? Wife left a hard boiled egg on it for a while and it left a nice stain.
Also going to use today to figure out who’s going on BST, I’m out of room and need to free up space for the incoming stuff
I only own a SP1K but I’m happy with the edge it provides most of the time and I don’t find the scratches I leave to be too terrible since I’m awful at sharpening still.
Need to fix a few knives that have some rust thanks to the wife & repair a few tips.
Also going to apply some oil & wax to the boards since it’s been about 2 months since the last time.
Also, any suggestions on removing a stain on the walls plate? Wife left a hard boiled egg on it for a while and it left a nice stain.
Also going to use today to figure out who’s going on BST, I’m out of room and need to free up space for the incoming stuff
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BillHanna
Gotta get ready for ARM
Look at The One Stone Kid over here…..
If I allow myself to go down that rabbit hole I’ll be in serious trouble. Don't tempt me, I don’t have self control.
You're good! When we climb back out the sp1k is what we use as one stone wonder too
I’d argue that being on this forum and having only one stone is a testament to your self control
BillHanna
Gotta get ready for ARM
I’m fully aware
First successful rehandle done. I know it isn’t perfect or particularly difficult but proud to see it come out mostly straight.Took an extra day off today to recover from being sick again, wife and son are gone for the day so figured today is a perfect spa day for the knives and boards.
I only own a SP1K but I’m happy with the edge it provides most of the time and I don’t find the scratches I leave to be too terrible since I’m awful at sharpening still.
Need to fix a few knives that have some rust thanks to the wife & repair a few tips.
Also going to apply some oil & wax to the boards since it’s been about 2 months since the last time.
Also, any suggestions on removing a stain on the walls plate? Wife left a hard boiled egg on it for a while and it left a nice stain.
View attachment 308565View attachment 308566View attachment 308567View attachment 308568View attachment 308569
Also going to use today to figure out who’s going on BST, I’m out of room and need to free up space for the incoming stuff
Hated the handle on this TF nashiji. This one is a little shorter and denser so overall weight is about the same.
tostadas
Hobbyist / Craftsman
Nice fit up!
tostadas
Hobbyist / Craftsman
Cleaned up the yoake today. This big boy came with a thick grind (or lack thereof) behind the edge, which worked out well because it allowed for a full convex regrind. And finished with a Tasmanian blackwood mono.
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Holy… this is insanely beautiful. I’d take it as it is!!!
3 rehandles done. Not the cleanest or straightest but I’m happy with them. They’re all a little shorter and about twice as heavy as the original handles so the balance moved back a bit which I love.
Next step is to actually try and make my own handle since I have some really nice wood sitting in the garage
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Love all those colors!
Preparing some Irish stew. Don’t have any knives from Irish makers, but England is pretty close. This old Catchy semi integral cuts so good. Happy St Patrick’s day!
This @HSC /// Knives Cru Wear continues to check all the boxes and the new knife fun not only hasn't worn off, but continues to exceed its enjoyment and performance expectations; truly the whole package.
Made @ian breakfast potatoes for brunch. Don't judge my cut uniformity but you should make this recipe. https://www.kitchenknifeforums.com/threads/breakfast-potatoes-and-eggs-for-1.45281/
