Benuser

Perhaps easing a bit the protruding tang parts is all you need. And soaking the wood. Perfectionism could be your worse enemy. If you...

I say go for it, but it would turn into a whole thing for me (adding taper, setting symmetry, figuring out scales, liners or no...

File the tang flush.....far less headache.

SK was smelly two or three times I got to it. Next in order - out of what I tried - would be White #2, and only when paired with iron...

The smell is different, from a pure carbon smell as you find with a Misono or a Herder — both from Swedish ore — to SK's from 20 years...

Interested in a Herder 1922 22cm chef knife if anyone has one to sell

Convex grinds are not overrated, but they are not the only answer. A not-too-wide wide bevel that may well be near-flat can work well...

Sandy herbs are annoying, they scratch the glass cutting board!

You will soon find out if it is a HT problem, and may abandon any further work. If it doesn't take a 15dps edge as the impossible...

I would aim for a thickness behind the edge of 0.2mm. 0.4 combined with a 25dps edge is asking for troubles. Reducing thickness BTE by...

As discussed upthread, the HRC is probably to blame, but that aside, this paper might introduce a new line of inquiry...

I take pride in my convex grinds. They've always done well for me. I moved away from Full Flats/lasers years ago.

As we could exclude all common causes for steel not taking a decent edge — overly steeling, uncooled grinders — just to suggest a last...

I found the old thread. sharpening the tip of a knife From what you described then, we even didn't discuss how to maintain an edge or...

bought another rosewood forschner. 2.4mm above the heel, 2.0 at the midpoint, and 1.3 about 1cm from the tip seems like there's quite...