Benuser

I have a deba that I kept the saya. Every other knife that came with a saya, I kept the knife and sold the saya. I do really love my...

When I receive that knife that doesn’t perform the way I’d like, I go through a few different tuning steps. The first is usually to take...

One thing to remember concerning wedging: how thin a blade might be, if both sides have an identical geometry and are eachothers' mirror...

It's probably close to 50/50 by weight, mixed when warm, can spread on just fine when room temp.

Mineral oil mixed with beeswax is my standard handle/board maintenance oil

Flat bevels. Why? Because friction. 2 flat surfaces create a lot of friction and suction. If the bevels are convex, there's way less...

I like to have it convexed. Sounds more complicated than it is. If you're familiar with the notion of a primary, or back-, or relief...

IIRC they do perform a light regrinding. Mine came unsharpened, probably after some light breadknifing, in an attempt to solve a little...

Up for sale is this modded 8 inch Victorinox stainless steel chef knife. I cut tang and converted to hidden tang. Handle is magnolia...

Sabatier says they are from the 50-60s. Makes sense, as the French public was very slow in accepting stainless, even when they exported...

I checked the handle. Yes, indeed, it leaves some minimal stain. I stand corrected about the logo. Had another Sab in mind. On this one...

I wouldn't be surprised if yours was wider — just by looking at it next to the Herder. And indeed the fingerguard is wider. In that case...

And this one is sold. Thanks for looking.

With Japanese knives — either with Western handle or not — the difference is huge. In that respect very different from what e.g. Wüsthof...

The OP was initially looking for stainless damascus.